Wisconsin Administrative Code
Department of Agriculture, Trade and Consumer Protection
ATCP 55-89 - Food, Lodging, and Recreation Safety
Chapter ATCP 65 - Milk And Milk Products
Subchapter II - Dairy Farms
Section ATCP 65.12 - Equipment and utensils

Universal Citation: WI Admin Code ยง ATCP 65.12

Current through August 26, 2024

(1) CONSTRUCTION; GENERAL. Equipment and utensils shall be constructed of smooth, non-absorbent, corrosion-resistant, and non-toxic materials. Equipment and utensils shall be designed and constructed so that they can be easily cleaned and shall be durable under repeated conditions of use. Surfaces shall be free of breaks and corrosion. Joints and seams shall be smooth and flush. Milk pails used for hand milking and stripping shall be seamless. Multiple-use woven material shall not be used for straining milk. Milking and milk handling systems shall comply with s. ATCP 65.14.

(2) MILK CONTACT SURFACES; CONSTRUCTION. Milk contact surfaces of equipment and utensils shall be constructed of smooth, non-toxic, and non-absorbent materials. Only the following materials may be used on milk contact surfaces, unless another material is specifically authorized by the division in writing:

(a) Stainless steel of the American Iron and Steel Institute 300 Series, or an equally corrosion-resistant metal.

(b) Heat resistant glass.

(c) Plastic, rubber, or rubber-like materials that are fat resistant and insoluble; that are resistant to scratching, scoring, decomposition, crazing, chipping, and distortion under normal use conditions; that do not impart chemicals, flavor, or odor to milk; and that maintain their original properties under repeated and prolonged use.

(3) MAINTENANCE. Equipment and utensils shall be kept in good repair and shall be readily accessible for inspection by the division upon request.

(4) CLEANING. Equipment and utensils shall be kept clean. Utensils and milk contact surfaces of equipment shall be rinsed immediately after each use and then washed with an effective detergent and rinsed clean. C-I-P equipment shall be pre-washed with warm water before being cleaned with a detergent solution, according to manufacturer's instructions.

(5) SANITIZING. After being cleaned and rinsed, utensils, and milk contact surfaces of equipment shall be sanitized before being used.

(6) STORAGE. Equipment and utensils, unless stored in sanitizing solutions, shall be handled and stored in a manner that will ensure complete drainage and protection from contamination before use. Equipment and utensils stored in sanitizing solutions shall be rinsed in potable water before use.

(7) SINGLE SERVICE ARTICLES. Single-service articles shall be clean and sanitary, and shall be packaged, handled, and stored in a sanitary manner. Single-service articles shall be stored in their original containers inside a dispensing cabinet. Single service articles may not be reused.

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