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 3-5 - LIMITATION OF GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN
Subpart 3-502 - Specialized Processing Methods
Section 3-502.11 - Variance Requirement
Current through February 24, 2025
A FOOD ESTABLISHMENT shall obtain a VARIANCE from the DEPARTMENT as specified in § 1-104.11 and under § 1-105.12 before: Pf
(A) Smoking FOOD as a method of FOOD preservation rather than as a method of flavor enhancement; Pf
(B) Curing FOOD; Pf
(C) Using FOOD ADDITIVES or adding components such as vinegar: Pf
(D) PACKAGING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD using a REDUCED OXYGEN PACKAGING method except where the growth of and toxin formation by Clostridium botulinum and the growth of Listeria monocytogenes are controlled as specified under § 3-502.12; Pf
(E) Operating a MOLLUSCAN SHELLFISH life-support system display tank used to store or display shellfish that are offered for human consumption; Pf
(F) Custom processing animals that are for personal use as FOOD and not for sale or service in a FOOD ESTABLISHMENT; Pf
(G) Preparing FOOD by another method that is determined by the DEPARTMENT to require a VARIANCE; Pf or
(H) Sprouting seeds or beans. Pf
(I) The slaughter and evisceration of FISH, other than MOLLUSCAN SHELLFISH. Pf
