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 3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING
Subpart 3-302 - Preventing Food and Ingredient Contamination
Section 3-302.13 - Pasteurized Eggs, Substitute for Raw Eggs for Certain Recipes

Universal Citation: WI Admin Code § 3-302.13

Current through February 24, 2025

Pasteurized EGGS or EGG products shall be substituted for raw shell EGGS in the preparation of FOODS such as Caesar salad, hollandaise or Béarnaise sauce, mayonnaise, meringue, EGGnog, ice cream, and EGG-fortified BEVERAGES that are not: P

(A) Cooked as specified under Subparagraphs 3-401.11 (A) (1) or (2); P or

(B) Included in ¶ 3-401.11 (D). P

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