MAPLE SYRUP PROCESSING REQUIREMENTS
(Wisconsin Administrative code Chapter ATCP 70)
Evaporating Room
The room should not be used for fuel storage, or chemical storage.
The room should be of sound construction with no openings for the entrance of flies, rodents, birds, pets or other pests. Openings to supply fuel, etc. shall be closed when not in use.
Walls must be tight but are not required to be finished. Maintain in a reasonable clean condition.
Floor should be of smooth, impervious material, clean, free of litter and in good repair. (Including, but not limited to at least a clean gravel.)
Lighting should be adequate and equipped with protective shields or shatter-proof bulbs.
Finishing Room
The room should be of sound construction with no openings for the entrance of flies, rodents, birds, pets or other pests.
Walls and ceiling should be smooth, finished in a light color, non-absorbent, easily cleanable and kept clean.
Light fixtures must be equipped with protective shields or shatter-proof bulbs.
Floors should be of smooth impervious material and kept clean.
The water supply must be obtained from a source which complies with NR 112 and tested safe annually. Hot water off of the evaporator may be used for cleaning purposes if it is collected and held in a sanitary manner.
There must be adequate facilities for the washing and sanitizing of equipment and utensils. Minimally, a 3 compartment wash vat served by hot and cold water. Separate hand wash facilities with soap and singe service towels must also be provided.
Approved toilet facilities must be available for employees.
Employees must wear clean clothing and effective hair restraints while finishing syrup.
Equipment
Collection containers, evaporators, holding tanks, pumps, etc. shall be of sanitary design and construction; easily cleanable and free of cracks, breaks, open seams or similar defects. Equipment must be not-toxic, non-corrosive, non-absorbent and durable.
Sap collection tubing must be a food grade material that is easily cleanable and non-toxic. Collection buckets must be covered.
Equipment must be cleaned and sanitized daily or more often as needed.
link to "Food Allergen Fact Sheet"
