Wisconsin Administrative Code
Department of Agriculture, Trade and Consumer Protection
ATCP 55-89 - Food, Lodging, and Recreation Safety
Chapter ATCP 88 - Egg Grading, Handling And Labeling
Subchapter III - Equipment and Utensils
Section ATCP 88.12 - Equipment and utensil requirements

Universal Citation: WI Admin Code ยง ATCP 88.12

Current through August 26, 2024

(1) CONSTRUCTION AND MAINTENANCE; GENERAL.

(a) Sanitary design, accessibility, and cleanability. Equipment and utensils shall be of sanitary design and construction. Equipment and utensils shall be readily accessible for cleaning and inspection and shall be constructed so that items can be easily cleaned. Equipment and utensils shall be kept clean and in good repair.

(b) Egg contact surfaces. Egg contact surfaces of equipment and utensils shall be constructed of stainless steel or of one or more other materials which are smooth, impervious, nontoxic, non-corrodible, nonabsorbent, and durable under normal use conditions. Egg contact surfaces shall be easily cleanable, and shall be free of breaks, open seams, cracks, or similar defects. Egg contact surfaces shall not impart any odor, color, taste, or adulterating substance to food. Egg contact surfaces shall be readily accessible for manual cleaning.

(c) 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 before use. Single-service articles shall not be reused.

(2) ADEQUACY AND ACCURACY OF MEASURING DEVICES, INSTRUMENTS, AND CONTROLS. Every cold storage compartment used to store or hold eggs shall be equipped with a thermometer or other device which accurately indicates the ambient temperature in the compartment. Instruments and controls used for measuring, regulating, and recording air or wash water temperatures, humidity, or wash water pH shall be adequate for the intended use.

(3) LUBRICATION. Equipment shall be designed and constructed so that gear and bearing lubricants do not come in contact with eggs or egg contact surfaces. Only food grade lubricants may be used in equipment if incidental egg contact may occur.

(4) LOCATION AND INSTALLATION OF EQUIPMENT. Equipment which cannot be easily moved shall be installed in a manner which prevents liquid or debris from accumulating under or around the equipment. Equipment shall be installed so that there is adequate clearance on all sides for cleaning and maintenance. This does not apply to that portion of a tank or container which is designed and installed to protrude into or through the wall or ceiling of an egg handling facility. Air intake vents for egg storage containers shall be located in handling areas or shall be properly filtered.

(5) EQUIPMENT FOR CANDLING, GRADING, AND WEIGHING EGGS.

(a) Egg candling lights shall be strong enough to disclose dirty eggs and to permit accurate determinations of egg quality.

(b) If automated grading equipment is used to detect blood inside of eggs, cracked shells, or check eggs, the equipment shall be calibrated and adjusted for sensitivity so that the graded eggs comply with applicable grade standards.

(c) Equipment used to weigh eggs shall be calibrated at least annually for accuracy.

Disclaimer: These regulations may not be the most recent version. Wisconsin may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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