Section ATCP 70.14 - Cleaning and sanitizing equipment and utensils(1) GENERAL. Except as provided in ss. ATCP 70.16 and 70.40, the operator shall do all of the following:(a) Comply with provisions in s. ATCP 70.28 for sanitizers and methods used to sanitize equipment and utensils.(b) Except as provided in pars. (c), (d) and (e), clean all food contact surfaces of equipment and utensils after each day's use, and before any change in use that may cross-contaminate food with major food allergens or other contaminants. If wet cleaning occurs, surfaces must also be sanitized.(c) Clean and sanitize tanks, used to store potentially hazardous food or potentially hazardous food ingredients, at least once after the food processing plant operator empties those tanks.(d) Clean and sanitize all food contact surfaces of equipment used for the distillation of alcohol products, such as distilled spirits, after each distillation batch. This paragraph does not apply to equipment used to distill smoke for the manufacture of liquid smoke products.(e) Request alternative cleaning and sanitizing procedures for department approval, under ss. ATCP 70.16 and 70.18, as provided in those sections.(2) CLEANING AND SANITIZING C-I-P SYSTEMS. C-I-P systems shall be cleaned and sanitized in compliance with manufacturer specifications. Cleaning and sanitizing records shall be maintained for all C-I-P systems. The records shall identify every C-I-P system which has been cleaned or sanitized, the date and time when each C-I-P system was cleaned and sanitized, the temperature of the cleaning and sanitizing solutions, and the length of time for which the C-I-P system was exposed to each cleaning and sanitizing solution. Records shall be signed or initialed by a responsible person, maintained on file for at least 90 days, and made available for inspection and copying by the department upon request.(3) CLEANING COMPOUNDS, DETERGENTS, AND SANITIZERS: STORAGE AND LABELING. Cleaning compounds, detergents, and sanitizers shall be clearly labeled. When they are not being used, they shall be stored in designated areas and in an appropriate manner so that they do not contaminate food products, ingredients, equipment, or utensils.(4) STORAGE OF CLEAN EQUIPMENT AND UTENSILS. Equipment and utensils, unless stored in an approved sanitizing solution, shall be stored so as to drain dry. Equipment and utensils shall be protected from contamination prior to use.(5) SINGLE-SERVICE ARTICLES. Single-service articles shall be stored in the original containers in which they were received, or in other closed containers which will protect them from contamination prior to use. Single-service articles shall not be re-used.(6) EQUIPMENT AND UTENSILS IN EGG HANDLING FACILITIES. Equipment for candling, grading, and weighing eggs shall meet the requirements of s. ATCP 88.12(5).(7) EQUIPMENT AND UTENSILS IN MAPLE SAP CONCENTRATION FACILITIES. The equipment and utensils in a facility used solely for the concentration of maple sap shall conform to the applicable regulations in s. ATCP 87.26.Wis. Admin. Code Department of Agriculture, Trade and Consumer Protection ATCP 70.14
Adopted by, CR 17-073: cr. Register January 2020 No. 769, eff. 2-1-20; correction in (1) (b) made under s. 35.17, Stats., Register January 2020 No. 769, eff. 2/1/2020