Wisconsin Administrative Code
Department of Agriculture, Trade and Consumer Protection
ATCP 55-89 - Food, Lodging, and Recreation Safety
Chapter ATCP 75 - Retail Food Establishments
Appendix - Wisconsin Food Code
Chapter 3 - Food
Part 3-2 - SOURCES, SPECIFICATIONS, AND ORIGINAL CONTAINERS AND RECORDS
Subpart 3-202 - Specifications for Receiving
Section 3-202.11 - Temperature
Current through February 24, 2025
(A) Except as specified in ¶ (B) or (G) of this section, refrigerated, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be at a temperature of 5°C (41 °F) or below when received.P
(B) If a temperature other than 5°C (41 °F) for a TIME/TEMPERATURE CONTROL FOR SAFETY FOOD is specified in LAW governing its distribution, such as LAWS governing milk and MOLLUSCAN SHELLFISH, the FOOD may be received at the specified temperature.
(C) Raw EGGS shall be received in refrigerated EQUIPMENT that maintains an ambient air temperature of 7°C (45°F) or less.P
(D) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is cooked to a temperature and for a time specified under §§ 3-401.11 to 3-401.13 and received hot shall be at a temperature of 57°C (135°F) or above.P
(E) A FOOD that is labeled frozen and shipped frozen by a FOOD PROCESSING PLANT shall be received frozen. Pf
(F) Upon receipt, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be free of evidence of previous temperature abuse. Pf
(G) Cheese curds intended for the production of Cheddar cheese manufactured at a Wisconsin-licensed dairy plant as specified in ch. ATCP 65, Wis. Admin. Code, may be received at temperatures other than 5°C (41 °F); if
