reglab/statecodes huggingface dataset:
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-49 - Thawing Potentially Hazardous Foods

Current through July 13, 2024
(a) Except as
				specified in Chapter 3, Section
				49(a)(iv), potentially
				hazardous food shall be thawed:
(i) Under
				refrigeration that maintains the food temperature at 41°F
				(5oC) or less); or
(ii) Completely submerged under running
				water:
(A) At a water temperature of 70°F
				(21oC) or below;
(B) With sufficient water velocity to agitate
				and float off loose particles and overflow; and
(C) For a period of time that does not allow
				thawed portions of ready-to-eat food to rise above
				41oF (5oC); or
(D) For a period of time that does not allow
				thawed portions of a raw animal food requiring cooking as specified under
				Chapter 3, Section
				41(a) or
				(b), to be above
				41oF (5oC) for more than
				four (4) hours including:
(I) The time the
				food is exposed to the running water and the time needed for preparation for
				cooking; or
(II) The time it takes
				under refrigeration to lower the food temperature to
				41oF (5oC).
(iii) As part of a
				cooking process if the food that is frozen is:
(A) Cooked as specified under Chapter 3,
				Section
				41(a) or
				(b), or Chapter 3, Section
				42;
				or
(B) Thawed in a microwave oven
				and immediately transferred to conventional cooking equipment, with no
				interruption in the process; or
(iv) Using any procedure if a portion of
				frozen ready-to-eat food is thawed and prepared for immediate service in
				response to an individual consumer's order.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-50 - Potentially Hazardous Food, Slacking

Current through July 13, 2024
(a) Frozen
				potentially hazardous food that is slacked to moderate the temperature shall be
				held:
(i) Under refrigeration that maintains
				the food temperature at 41oF
				(5oC) or less; or
(ii) At any temperature if the food remains
				frozen.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-51 - Potentially Hazardous Food, Hot and Cold Holding

Current through July 13, 2024
(a) Except
				during preparation, cooking, or cooling, or when time is used as the public
				health control as specified under Chapter 3, Section
				62,
				potentially hazardous food shall be maintained:
(i) At 135ºF (57.2ºC) or above,
				except that roasts cooked to a temperature and for a time specified under
				Chapter 3, Section
				41(b), or reheated as
				specified in Chapter 3, Section
				45(e), may be held at a
				temperature of 130oF
				(54oC) or
above; or
(ii) At 41oF
				(5oC) or less.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-52 - Condiments, Protection

Current through July 13, 2024
(a) Condiments
				shall be protected from contamination by being kept in dispensers that are
				designed to provide protection, protected food displays provided with the
				proper utensils, original containers designed for dispensing, or individual
				packages or portions.
(b)
				Condiments at a vending machine location shall be in packages or provided in
				dispensers that are filled at an approved location, such as the establishment
				that provides food to the vending machine location, a processing plant, or a
				properly equipped facility that is located on the site of the vending machine
				location.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-53 - Utensils, Consumer Self-Service

Current through July 13, 2024
(a) A food
				dispensing utensil shall be available for each container displayed at a
				consumer self-service unit such as a buffet or salad bar.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-54 - Using Clean Tableware for Second Portions and Refills

Current through July 13, 2024
(a) Except for refilling a consumer's
				drinking cup or container without contact between the pouring utensil and the
				lip-contact area of the drinking cup or container, food employees may not use
				tableware, including single-service articles, soiled by the consumer, to
				provide second portions or refills.
(b) Except as specified in Chapter 3, Section
				54(c), self-service
				consumers may not be allowed to use soiled tableware, including single-service
				articles, to obtain additional food from the display and serving
				equipment.
(c) Drinking cups and
				containers may be reused by self-service consumers if refilling is a
				contamination-free process as specified under Chapter 6, Section
				30(a)(i)(ii), and
				(iv).
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-55 - In-Use Utensils, Between - Use Storage

Current through July 13, 2024
Use Utensils, Between-Use Storage.
(a) During pauses in food preparation or
				dispensing, food preparation and dispensing utensils shall be stored:
(i) Except as specified under Chapter 3,
				Section
				55(a)
				(ii), in the food with their handles above
				the top of the food and the container;
(ii) In food that is not potentially
				hazardous with their handles above the top of the food within containers or
				equipment that can be closed, such as bins of sugar, flour, or
				cinnamon;
(iii) On a clean portion
				of the food preparation table or cooking equipment only if the in-use utensil
				and the food-contact surface of the food preparation table or cooking equipment
				is cleaned and sanitized at a frequency specified under Chapter 7, Sections
				1 and
				16;
(iv) In running water of sufficient velocity
				to flush particulates to the drain, if used with moist food such as ice cream
				or mashed potatoes;
(v) In a clean,
				protected location if the utensils, such as ice scoops, are used only with a
				food that is not potentially hazardous; or
(vi) In a container of water if the water is
				maintained at a temperature of at least 135ºF (57.2ºC) and the
				container is cleaned at a frequency specified under Chapter 7, Section
				1(d)
				(vii).
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-56 - Refilling Returnables

Current through July 13, 2024
(a) A take-home
				food container returned to a food establishment may not be refilled at an
				establishment with a potentially hazardous food.
(b) Except as specified in Chapter 3, Section
				56(c), a take-home food
				container refilled with food that is not potentially hazardous shall be cleaned
				as specified under Chapter 7, Section
				37(b).
(c) Personal take-out beverage containers,
				such as thermally insulated bottles, nonspill coffee cups and promotional
				beverage glasses, may be refilled by employees or the consumer if refilling is
				a contamination-free process as specified under Chapter 6, Section
				30(a)(i), (ii) and
				(iv).
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-57 - Returned Food, Re-Service or Sale

Current through July 13, 2024
(a) Except as
				specified Chapter 3, Section
				57(b), after being served
				or sold and in the possession of a consumer, food that is unused or returned by
				the consumer may not be offered as food for human consumption.
(b) Except as specified under Chapter 3,
				Section
				69,
				a container of food that is not potentially hazardous may be transferred from
				one consumer to another if:
(i) The food is
				dispensed so that it is protected from contamination and the container is
				closed between uses, such as a narrow-neck bottle containing catsup, steak
				sauce, or wine; or
(ii) The food,
				such as crackers, salt, or pepper, is in an unopened original package and is
				maintained in sound condition.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-58 - Food Display Protection

Current through July 13, 2024
(a) Except for nuts
				in the shell and whole, raw fruits and vegetables that are intended for
				hulling, peeling, or washing by the consumer before consumption, food on
				display shall be protected from contamination by the use of packaging; counter,
				service line, or salad bar food guards, display cases; or other effective
				means.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-59 - Consumer Self-Service Operations

Current through July 13, 2024
(a) Raw, unpackaged
				animal food, such as beef, lamb, pork, poultry, and fish may not be offered for
				consumer self-service. This paragraph does not apply to:
(i) Consumer self-service of ready-to-eat
				foods at buffets or salad bars that serve foods such as sushi or raw
				shellfish;
(ii) Ready-to-cook
				individual portions for immediate cooking and consumption on the premises such
				as consumer-cooked meats, consumer-selected ingredients for Mongolian barbecue;
				or
(iii) Raw, frozen, shell-on
				shrimp or lobster.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-60 - Ready-to-Eat, Potentially Hazardous Food, Date Marking

Current through July 13, 2024
(a) Except when packaging food using a
				reduced oxygen packaging method as specified in Chapter 3, Section
				64,
				and except as specified in Chapter 3, Section
				60(d), refrigerated,
				ready-to-eat, potentially hazardous food prepared and held in an establishment
				for more than twenty four (24) hours shall be clearly marked to indicate the
				date or day by which the food shall be consumed on the premises, sold, or
				discarded, based on the temperature specified in Chapter 3, Section
				51(a)
				(ii) and the time noted below. The day of preparation shall be
				counted as Day 1.
(i) A maximum of seven (7)
				days at 41oF (5oC) or
				less
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-61 - Ready-to-Eat, Potentially Hazardous Food, Disposition

Current through July 13, 2024
(a) A food specified under Chapter 3, Section
				60(a) or
				(b), shall be discarded if it:
(i) Is in a container or package that does
				not bear a date or day; or
(ii) Is
				appropriately marked with a date or day that exceeds a temperature and time
				combination as specified in Chapter 3, Section
				51.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-62 - Time as a Public Health Control

Current through July 13, 2024
(a) Except as
				specified in Chapter 3, Section
				62(d), if time only, is
				used as the public health control for a working supply of potentially hazardous
				food before cooking, or for ready-to-eat potentially hazardous food that is
				displayed or held for service for immediate consumption:
(i) Written procedures shall be prepared in
				advance, maintained in the establishment and made available to the regulatory
				authority upon request, that specify:
(A)
				Methods of compliance with Chapter 3, Section 61(b) (i)- (iii) or (c) (i)-(v);
				and
(B) Methods of compliance with
				Chapter 3, Section
				31
				for food that is prepared, cooked, and refrigerated before time is used as a
				public health control.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-63 - Variance Requirement

Current through July 13, 2024
(a) An
				establishment or processing plant shall obtain a variance from the regulatory
				authority as specified in Chapter 1, Section
				6,
				and under Chapter 1, Section
				7,
				before:
(i) Smoking food as a method of food
				preservation rather than as a method of flavor enhancement;
(ii) Curing food;
(iii) Using food additives or adding
				components such as vinegar:
(A) As a method
				of food preservation rather than as a method of flavor enhancement,
				or
(B) To render a food so that it
				is not potentially hazardous;
(iv) Packaging 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 Chapter 3, Section
				64;
(v) Operating a molluscan shellfish
				life-support system display tank used to store
or
display shellfish
				that are offered for human consumption;
(vi) Custom processing animals that are for
				personal use as food and not for sale or service in an establishment or
				processing plant;
(vii) Preparing
				food by another method that is determined by the regulatory authority to
				require a variance; or
(viii)
				Sprouting seeds or beans.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-64 - Reduced Oxygen Packaging without a variance, Criteria

Current through July 13, 2024
(a) Except for an establishment or processing
				plant that obtains a variance as specified under Chapter 3, Section
				63,
				an establishment or processing plant that packages potentially hazardous food
				using a reduced oxygen packaging method shall control the growth and toxin
				formation of
Clostridium botulinum
and the growth of
Listeria monocytogenes.
(b) An establishment or processing plant that
				packages potentially hazardous food using a reduced oxygen packaging method
				shall have a HACCP plan that contains the information specified under Chapter
				10, Section
				2(a)(iv), and that:
(i) Identifies the food to be
				packaged;
(ii) Except as specified
				in (c) and (e) and as specified in (d) of this Section, requires that the
				packaged food shall be maintained at 41ºF (5ºC) or less and meet at
				least one of the following criteria:
(A) Has
				an aw of 0.91 or less;
(B) Has a pH of 4.6 or less;
(C) Is a meat or poultry product cured at a
				food processing plant regulated by the U.S.D.A. using substances specified in
				9 CFR
				424.21, Use of food ingredients and sources
				of radiation and is received in an intact package; or
(D) Is a food with a high level of competing
				organisms such as raw meat, raw poultry or raw vegetables;
(iii) Describes how the packages shall be
				prominently and conspicuously labeled on the principal display panel in bold
				type on a contrasting background, with instructions to:
(A) Maintain the food at 41ºF (5ºC)
				or below; and
(B) Discard the food
				if within fourteen (14) calendar days of its packaging it is not served for
				on-premises consumption, or consumed if served or sold for off-premises
				consumption;
(iv) Limits
				the refrigerated shelf life to no more than fourteen (14) calendar days from
				packaging to consumption, except the time the product is maintained frozen, or
				the original manufacturer's "sell by" or "use by" date, whichever occurs
				first;
(v) Includes operational
				procedures that:
(A) Prohibit contacting
				ready-to-eat food with bare hands as specified under Chapter 3, Section
				39(b);
(B) Identify a designated area and the method
				by which:
(I) Physical barriers or methods of
				separation of raw foods and ready-to-eat foods minimize cross contamination;
				and
(II) Access to the processing
				equipment is limited to responsible trained personnel familiar with the
				potential hazards of the operation; and
(C) Delineate cleaning and sanitization
				procedures for food-contact surfaces; and
(vi) Describes the training program that
				ensures that the individual responsible for the reduced oxygen packaging
				operation understands the:
(A) Concepts
				required for a safe operation;
(B)
				Equipment and facilities; and
(C)
				Procedures specified under Chapter 3, Section
				64(a)(vi), and Chapter10,
				Section
				2(a)(iv).
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-65 - Standards of Identity, Date Information

Current through July 13, 2024
(a) Packaged food
				shall comply with standard of identity requirements as specified in law
				including the Wyoming Food, Drug and Cosmetic Safety Act, W. S.
										35-7-110 through
				35-7-127,
				21 CFR
				131-169 and
				9 CFR
				319 Definitions and Standards of Identity or
				Composition, and the general requirements in
				21 CFR
				130 - Food Standards: General and
				9 CFR
				319 Subpart A - General.
(b) Food establishment or manufacturers'
				dating information on foods may not be concealed or altered and must comply
				with law including the Wyoming Food, Drug and Cosmetic Safety Act, W. S.
				
										35-7-110 through
				35-7-127
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-66 - Honestly Presented

Current through July 13, 2024
(a) Food shall be
				offered for human consumption in a way that does not mislead or misinform the
				consumer and as specified in law including the Wyoming Food, Drug and Cosmetic
				Safety Act, W. S.
										35-7-110 through
				35-7-127.
(b) Food or color additives, colored
				overwraps, or lights may not be used to misrepresent the true appearance,
				color, or quality of a food and as specified in law including the Wyoming Food,
				Drug and Cosmetic Safety Act, W. S.
				
										35-7-110 through
				35-7-127.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-67 - Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens

Current through July 13, 2024
(a) Except as
				specified in Chapter 3, Section
				41(c) and (d)
				(iv) and in Chapter 3, Section
				68(a)
				(iii), if an animal food such as beef, eggs,
				fish, lamb, milk, pork, poultry, or shellfish is served or sold raw,
				undercooked, or without otherwise being processed to eliminate pathogens either
				in ready-to-eat form or as an ingredient in another ready-to-eat food, the
				license holder shall inform consumers of the significantly increased risk of
				consuming such foods by way of a disclosure and reminder, as specified in (b)
				and (c) of this section using brochures, deli case or menu advisories, label
				statements, table tents, placards or other effective written means.
(b) Disclosure shall include:
(i) A description of the animal-derived
				foods, such as "oysters on the half shell (raw oysters)" "raw-egg Caesar
				salad," and "hamburgers (can be cooked to order)"; or
(ii) Identification of the animal-derived
				food by asterisking them to a footnote that states that the items are served
				raw or undercooked, or contain (or may contain) raw or undercooked
				ingredients.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-68 - Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food

Current through July 13, 2024
(a) A food that is unsafe, adulterated, or
				not honestly presented shall be reconditioned according to an approved
				procedure or discarded.
(b) Food
				that is not from an approved source as specified under Chapter 3, Sections
				1 -
				4 and
				8 -
				10,
				shall be discarded.
(c)
				Ready-to-eat food that may have been contaminated by an employee who has been
				restricted or excluded as specified under Chapter 1, Section
				13,
				shall be discarded.
(d) Food that
				is contaminated by food employees, consumers, or other persons through contact
				with their hands, bodily discharges, such as nasal or oral discharges, or other
				means shall be discarded.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-69 - Pasteurized Foods, Prohibited Re-Service, and Prohibited Food

Current through July 13, 2024
(a) In an establishment that serves a highly
				susceptible population:
(i) The following
				criteria apply to juice:
(A) For the purposes
				of this paragraph only, children who are age 9 or less and receive food in a
				school, day care setting, or similar facility that provides custodial care are
				included as highly susceptible populations;
(B) Prepackaged juice or a prepackaged
				beverage containing juice that bears a warning label as specified in
				21 CFR,
				Section 101.17(g) Food
				Labeling, or a packaged juice or beverage containing juice, that bears a
				warning label as specified under Chapter 3, Section
				76(a)
				(ii) may not be served or offered for sale;
				and
(C) Unpackaged juice that is
				prepared on the premises for service or sale in a ready-to-eat form shall be
				processed under a HACCP plan that contains the information specified under
				Chapter 10, Section 2(a)(ii)-(v) and as specified in 21 CFR Part 120 - Hazard
				Analysis and Critical Control Point (HACCP) Systems, Subpart B Pathogen
				Reduction, 120.24 Process controls.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-70 - Extraction of Honey

Current through July 13, 2024
(a) Honey should be
				extracted only from combs free from blood of the bees or the larvae of the wax
				moth, and combs that are properly capped.
(i)
				Combs from colonies containing dead adults or larvae, pesticides, antibiotics
				or any other adulterants shall not be extracted.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-71 - Pumping Honey

Current through July 13, 2024
(a) Before pumping
				honey, it shall first be strained through a screen of at least eight mesh to
				the inch, or pumped from a baffled sump tank which provides a constant supply
				of honey for the pump.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-72 - Honey Grading

Current through July 13, 2024
(a) All honey or
				honey product sold or offered for sale or grade shall conform to the grading
				requirements of 50 FR 15861 United States Standards for Grades of Extracted
				Honey or 32 FR 7565 United States Standards for Grades of Comb Honey for the
				specific grade to which reference is made.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-73 - Meat and Poultry Establishment Processing Requirements

Current through July 13, 2024
(a) Meat
				and poultry products processed in an official establishment shall meet the
				requirements of 9 CFR
				318 Products and Other Articles Entering
				Official Establishments, 319 Definitions and Standards of Identity or
				Composition, and 381 Poultry Products Inspection Regulations, Subpart O- Entry
				of Articles Into Official Establishments; Processing Inspection and Other
				Reinspections; Processing Requirements, and Subpart P- Definitions and
				Standards of Identity or Composition.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-74 - Tagging Food Products, "Wyoming Retained"

Current through July 13, 2024
(a) Any food
				product suspected of being adulterated or in any way unfit for human food may
				be tagged with a "Wyoming Retain" tag by the regulatory authority.
(i) The regulatory authority shall:
(A) Record the tag number; and
(B) The kind and amount of the food product
				retained.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-75 - Juice Treated

Current through July 13, 2024
(a) Pre-packaged
				juice shall:
(i) Be obtained from a processor
				with a HACCP system as specified in
				21 CFR
				120;
(ii) Be obtained pasteurized or otherwise
				treated to attain a 5-log reduction of the most resistant microorganism of
				public health significance as specified in 21 CFR Part 120.24; or
(iii) Bear a warning label as specified in
				21 CFR
				Section 101.17(g).
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-76 - Treating Juice

Current through July 13, 2024
(a) Juice packaged
				in an establishment or processing plant shall be:
(i) Treated under a HACCP plan as specified
				in Chapter 10, Section 2(a) (ii)-(v) to attain a 5-log reduction, which is
				equal to a 99.999% reduction, of the most resistant microorganism of public
				health significance; or
(ii)
				Labeled, if not treated to yield a 5-log reduction of the most resistant
				microorganism of pubic [public] health significance:
(A) As specified under Chapter 4,
				and
(B) As specified in
				21 CFR
				101.17(g) with the phrase,
"WARNING: This product has not been pasteurized and,
				  therefore, may contain harmful bacteria that can cause serious illness in
				  children, the elderly, and persons with weakened immune systems."
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 4 - LABELING › Section 4-1 - Labels

Current through July 13, 2024
(a) Food packaged in an establishment or
				processing plant shall be labeled as specified in law, including
				21 CFR
				101 Food Labeling and
				9 CFR
				317 Labeling, Marking Devices, and
				Containers.
(b) Label information
				shall include:
(i) The common name of the
				food, or absent a common name, an adequately descriptive identity
				statement;
(ii) If made from two
				(2) or more ingredients, a list of ingredients in descending order of
				predominance by weight, including a declaration of artificial color or flavor
				and chemical preservatives, if contained in the food;
(iii) An accurate declaration of the quantity
				of contents;
(iv) The name and
				place of business of the manufacturer, packer, or distributor;
(v) Except as exempted in the Federal Food,
				Drug, and Cosmetic Act 403(Q)(3)-(5) nutrition labeling as specified in
				21 CFR
				101 Food Labeling and
				9 CFR
				317 Subpart B Nutrition Labeling;
(vi) For any salmonid fish containing
				canthaxanthin as a color additive, the labeling of the bulk fish container,
				including a list of ingredients, displayed on the retail container or by other
				written means, such as a counter card, that discloses the use of canthaxanthin;
				and
(vii) The name of the food
				source for each major food allergen contained in the food unless the food
				source is already part of the common or usual name of the respective
				ingredient.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 4 - LABELING › Section 4-2 - Other Forms of Information

Current through July 13, 2024
(a) If required by
				law, consumer warnings shall be posted.
(b) Establishment, processing plant, or
				manufacturers' dating information on foods may not be concealed or
				altered.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 4 - LABELING › Section 4-3 - Country of Origin Food Labeling; Requirements and Inspections

Current through July 13, 2024
(a) Pursuant to
				7 CFR
				60 Country of Origin Labeling for Fish and
				Shellfish and 7 CFR
				65 Country of Origin Labeling of Beef, Pork,
				Lamb, Chicken, Goat Meat, Perishable Agricultural Commodities, Macadamia Nuts,
				and Peanuts, every Perishable Agricultural Commodities Act (PACA) licensed
				retailer who sells or offers for sale in this state is required to notify
				customers of the country of origin of covered commodities.
(i) "Covered Commodities" include raw muscle
				cuts of beef (including veal), lamb, chicken, goat and pork; ground beef, lamb,
				pork, goat and chicken; wild and farm-raised fish and shellfish; perishable
				agricultural commodities; macadamia nuts, pecans, peanuts, and ginseng.
(A) Covered commodities are excluded from
				this part if the commodity is a processed food.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 4 - LABELING › Section 4-4 - Exemptions to Country of Origin Labeling

Current through July 13, 2024
(a) Exemptions to
				the country of origin labeling requirements are found in
				7 CFR
				65.140 Food Service Establishment and
				7 CFR 65.220
				Processed Food Item.
(b) Retailers
				not required to be PACA licensed are exempt from Section
				3
				above.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 4 - LABELING › Section 4-5 - Official Marks, Devices, Marking Products and Their Containers

Current through July 13, 2024
(a) The official inspection legend, marks,
				devices and certificates required by
				9 CFR
				312 Official Marks, Devices and Certificates,
				as amended, and 9 CFR
				316 Marking Products and Their Containers, as
				amended, shall be applied and used on inspected and passed carcasses and parts
				of carcasses of cattle, sheep, swine and goats, meat food products in animal
				casings, and other products as approved by the director and shall be in the
				appropriate form.
(i) Meat inspection stamps
				which contain the words "Wyoming Inspected and Passed" and "Wyoming Inspected
				and Condemned" shall be provided by the Wyoming Department of Agriculture to
				all establishments which have been approved and granted state meat or poultry
				inspection service by the department.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 4 - LABELING › Section 4-6 - Specific Labeling Requirements for Inspected and Passed Meat and Poultry Products, Label Contents and Approval

Current through July 13, 2024
(a) Any inspected
				and passed meat or poultry product placed or packed in any can, pot, tin,
				canvas or other receptacle or covering constituting an immediate or true
				container shall be labeled as specified in this Rule, or in law, including
				9 CFR
				317 Labeling, Marking Devices and Containers
				and 9 CFR
				381, Subpart N-Labeling and
				Containers.
(b) Labels shall be
				approved by the director.
(i) No label shall
				be used on any product until it has been approved in its final form by the
				director.
(A) The label shall be submitted in
				triplicate to the director for approval; and
(B) The label shall be submitted as it
				appears in its final form.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 4 - LABELING › Section 4-7 - Ungraded Eggs

Current through July 13, 2024
(a) A person
				selling ungraded eggs in Wyoming shall follow the requirements for an exempt
				producer as defined in 7 CFR
				57, Inspection of Eggs (Egg Products
				Inspection Act).
(b) Any person
				selling ungraded, uninspected eggs in Wyoming shall:
(i) Label the carton:
(A) Ungraded eggs;
(B) Include the name and address of the
				exempt producer; and
(C) Include a
				packing date and the statement "Keep Refrigerated."
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 4 - LABELING › Section 4-8 - Bottled Water Labeling Requirements

Current through July 13, 2024
(a) All bottled
				water shall conform to 21
				CFR 101 Food Labeling and be labeled in
				compliance with the following standards:
(i)
				Mineral water may be labeled "mineral water," or "natural mineral
				water."
(ii) Spring water may be
				labeled "spring water" or "natural spring water."
(iii) Water containing carbon dioxide that
				emerges from the source and is bottled directly with its entrapped gas or from
				which the gas is naturally occurring in the water may bear on its label the
				words "naturally carbonated" or "naturally sparkling."
(iv) Bottled water which contains carbon
				dioxide other than that which is naturally occurring in the source of the
				product shall be labeled with the words "carbonated" or "sparkling" when the
				carbonation is obtained from a natural or manufactured source.
(v) Well water may be labeled "well water" or
				"natural well water."
(vi) Artesian
				water may be labeled "artesian water," "natural artesian water," "well water"
				or "natural well water."
(vii)
				Purified water shall be labeled "purified water" and the method of preparation
				shall be stated on the label. However, nothing contained herein shall preclude
				labeling purified water produced by distillation as "distilled
				water."
(viii) Drinking water may
				be labeled "drinking water."
(ix)
				Any bottler, distributor or vendor of bottled water whose corporate name, brand
				name or trademark contains the words "spring," "springs," "well," "artesian
				well," "mineral" or "natural" or any derivative of those words shall label each
				bottle with the source of the water in type face at least equal to the size of
				the type face of the corporate name or trademark, if the source of the bottled
				water is different from the source stated in the corporate name, brand name or
				trademark.
(x) The use of words
				"spring," "spring fresh," "spring brand," "spring type," or other language
				containing the word "spring" to describe water that is not spring water as
				defined herein shall be prohibited.
(xi) A product meeting more than one
				definition may be identified by any of the applicable product names, except
				where otherwise specifically prohibited.
(xii) Supplemental printed information and
				graphics concerning recognized uses of the water may appear on the label but
				shall not imply properties of the product or preparation methods which are not
				factual.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 5 - RULES OF PRACTICE AND PROCEDURE FOR THE LICENSURE OF PHYSICIAN ASSISTANTS › Section 5-1 - Employee Health

Current through July 13, 2024
(a) Food employees
				experiencing persistent sneezing, coughing, or a runny nose that causes
				discharges from the eyes, nose, or mouth may not work with exposed food; clean
				equipment, utensils, and linens; or unwrapped single-service or single-use
				articles.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 5 - RULES OF PRACTICE AND PROCEDURE FOR THE LICENSURE OF PHYSICIAN ASSISTANTS › Section 5-3 - Cleaning Procedure

Current through July 13, 2024
(a) Except as
				specified in Chapter 5, Section
				3(d), food employees shall
				clean their hands and exposed portions of their arms (or surrogate prosthetic
				devices for hands or arms) for at least 20 seconds, using a cleaning compound
				in a lavatory that is equipped as specified under Chapter 8, Section
				55(a)
(b) Food employees shall use
				the following cleaning procedure:
(i)
				Administering vigorous friction on the surfaces of the lathered fingers, finger
				tips, areas between the fingers, hands and arms (or by vigorously rubbing the
				surrogate prosthetic devices for hands or arms) for at least 10 to 15 seconds,
				followed by;
(ii) Thorough rinsing
				under clean, running warm water; and
(iii) Immediately follow the cleaning
				procedure with thorough drying of cleaned hands and arms (or surrogate
				prosthetic devices) using a method as specified in Chapter 8, Section 58.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 5 - RULES OF PRACTICE AND PROCEDURE FOR THE LICENSURE OF PHYSICIAN ASSISTANTS › Section 5-5 - Where To Wash

Current through July 13, 2024
(a) Food employees
				shall clean their hands in a handwashing sink or approved automatic handwashing
				facility and may not clean their hands in a sink used for food preparation or
				warewashing, or in a service sink or a curbed cleaning facility used for the
				disposal of mop water and similar liquid waste.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 5 - RULES OF PRACTICE AND PROCEDURE FOR THE LICENSURE OF PHYSICIAN ASSISTANTS › Section 5-6 - Hand Antiseptics

Current through July 13, 2024
(a) A hand
				antiseptic used as a topical application, a hand antiseptic solution used as a
				hand dip, or a hand antiseptic soap shall:
(i) Comply with one of the following:
(A) Be an approved drug that is listed in the
				FDA publication Approved Drug Products with Therapeutic Equivalence Evaluations
				as an approved drug based on safety and effectiveness; or
(B) Have active antimicrobial ingredients
				that are listed in:
(I) The FDA monograph for
				OTC Health-Care Antiseptic Drug Products as an antiseptic handwash;
				and
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 5 - RULES OF PRACTICE AND PROCEDURE FOR THE LICENSURE OF PHYSICIAN ASSISTANTS › Section 5-7 - Gloves, Use Limitation

Current through July 13, 2024
(a) If used,
				single-use gloves shall be used for only one task such as working with
				ready-to-eat food or with raw animal food, used for no other purpose, and
				discarded when damaged or soiled, or when interruptions occur in the
				operation.
(b) Except as specified
				in Chapter 5, Section
				7(c), slash-resistant
				gloves that are used to protect the hands during operations requiring cutting
				shall be used in direct contact only with food that is subsequently cooked as
				specified under Chapter 3, Section 41, such as frozen food or a primal cut of
				meat.
(c) Slash-resistant gloves
				may be used with ready-to-eat food that will not be subsequently cooked if the
				slash-resistant gloves have a smooth, durable, and nonabsorbent outer surface;
				or if the slash-resistant gloves are covered with a smooth, durable,
				nonabsorbent glove, or a single-use glove.
(d) Cloth gloves may not be used in direct
				contact with food unless the food is subsequently cooked as required under
				Chapter 3, Section 41, such as frozen food or a primal cut of meat.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 5 - RULES OF PRACTICE AND PROCEDURE FOR THE LICENSURE OF PHYSICIAN ASSISTANTS › Section 5-8 - Clothing

Current through July 13, 2024
(a) Food employees shall wear clean outer
				clothing to prevent contamination of food, equipment, utensils, linens, and
				single-service and single-use articles.
(b) Except as provided in Chapter 5, Section
				8(c), food employees shall
				wear hair restraints such as hats, hair coverings or nets, beard restraints,
				and clothing that covers body hair that are designed and worn to effectively
				keep their hair from contacting exposed food; clean equipment, utensils, and
				linens; and unwrapped single-service and single-use articles.
(c) This Section does not apply to food
				employees such as counter staff who only serve beverages and wrapped or
				packaged foods, hostesses, and wait staff if they present a minimal risk of
				contaminating exposed food; clean equipment, utensils, and linens; and
				unwrapped single-service and single-use articles.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 5 - RULES OF PRACTICE AND PROCEDURE FOR THE LICENSURE OF PHYSICIAN ASSISTANTS › Section 5-9 - Employee Practices

Current through July 13, 2024
(a) Except as
				specified in Chapter 5, Section
				9(b), an employee shall
				eat, drink, or use any form of tobacco only in designated areas where the
				contamination of exposed food; clean equipment, utensils, and linens; unwrapped
				single-service and single-use articles; or other items needing protection
				cannot result.
(b) A food employee
				may drink from a closed beverage container if the container is handled to
				prevent contamination of:
(i) The employee's
				hands;
(ii) The container;
				and
(iii) Exposed food; clean
				equipment, utensils, and linens; and unwrapped single-service and single-use
				articles.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-1 - Equipment and Utensils, Design and Construction

Current through July 13, 2024
(a)
				Equipment and utensils shall be designed and constructed to be durable and to
				retain their characteristic qualities under conditions of normal use.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-2 - Lead in Ceramic, China, and Crystal Utensils; Use Limitation

Current through July 13, 2024
(a) Ceramic, china, crystal utensils, and
				decorative utensils such as hand painted ceramic or china that are used in
				contact with food shall be lead-free or contain levels of lead not exceeding
				the limits of the following utensil categories:
Utensil Category
Ceramic Article Description
Maximum Lead mg/l
Beverage Mugs, Cups, Pitchers
Coffee Mugs
0.5
Large Hollowware (excluding pitchers)
Bowls 1.1 L (1.16 qt)
1
Small Hollowware (excluding cups & mugs)
Bowls 1.1 L (1.16 qt)
2.0
Flat Tableware
Plates, Saucers
3.0
(b)
				Pewter alloys containing lead in excess of 0.05% may not be used as a food
				contact surface.
(c) Solder and
				flux containing lead in excess of 0.2% may not be used as a food contact
				surface.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-3 - Copper, Use Limitation

Current through July 13, 2024
(a) Except as
				specified in Chapter 6, Section
				3(b), copper and copper
				alloys such as brass may not be used in contact with a food that has a pH below
				6 such as vinegar, fruit juice, or wine or for a fitting or tubing installed
				between a backflow prevention device and a carbonator.
(b) Copper and copper alloys may be used in
				contact with beer brewing ingredients that have a pH below 6 in the
				pre-fermentation and fermentation steps of a beer brewing operation such as a
				brewpub or microbrewery.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-4 - Galvanized Metal, Use Limitation

Current through July 13, 2024
(a) Galvanized
				metal may not be used for utensils or food-contact surfaces of equipment that
				are used in contact with acidic food.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-5 - Single-Service and Single-Use

Current through July 13, 2024
(a) Materials that
				are used to make single-service and single-use articles:
(i) May not:
(A) Allow the migration of deleterious
				substances; or
(B) Impart odors,
				colors, or tastes to food; and
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-6 - Wood, Plastic; Use Limitation

Current through July 13, 2024
(a) Except as
				specified in Chapter 6, Section
				6(b), (c), and
				(d), wood and wood wicker may not be used as
				a food-contact surface.
(b) Hard
				maple or an equivalently hard, close-grained wood may be used for:
(i) Cutting blocks; cutting boards; bakers'
				tables; and utensils such as rolling pins, doughnut dowels, salad bowls, and
				chopsticks; and
(ii) Wooden paddles
				used in confectionery operations for pressure scraping kettles when manually
				preparing confections at a temperature of 230°F
				(110°C) or above.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-8 - Single-Service and Single-Use Articles, Use Limitation

Current through July 13, 2024
(a) Single
				service and single-use articles may not be reused.
(b) The bulk milk container dispensing tube
				shall be cut on the diagonal leaving no more than one (1) inch (2.5 cm)
				protruding from the chilled dispensing head.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-9 - Single-Service and Single-Use Articles, Required Use

Current through July 13, 2024
(a) An
				establishment without facilities specified under Chapter 7, Sections
				1 and
				2,
				for cleaning and sanitizing kitchenware and tableware shall provide only
				single-use kitchenware, single-service articles, and single-use articles for
				use by food employees and single-service articles for use by
				consumers.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-10 - Food Equipment, Certification and Classification

Current through July 13, 2024
(a) Food
				equipment that is certified or classified for sanitation by an American
				National Standards Institute (ANSI)-accredited certification program is deemed
				to comply with Sections
				1 and
				11,
				of this Chapter.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-11 - Characteristics of Food Contact Surfaces

Current through July 13, 2024
(a) Materials that
				are used in the construction of utensils, and food-contact surfaces of
				equipment may not allow the migration of deleterious substances or impart
				colors, odors, or tastes to food under conditions of normal use and shall be:
(i) Safe;
(ii) Durable, corrosion-resistant, and
				nonabsorbent;
(iii) Sufficient in
				weight and thickness to withstand repeated warewashing;
(iv) Finished to have a smooth, easily
				cleanable surface; and
(v)
				Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and
				decomposition.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-12 - Conditioning Device, Design

Current through July 13, 2024
(a) A water filter,
				screen, and other water conditioning device installed on water lines shall be
				designed to facilitate disassembly for periodic servicing and cleaning. A water
				filter element shall be of the replaceable type.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-13 - Nonstick Coatings, Use Limitation

Current through July 13, 2024
(a) Multi-use
				kitchenware such as frying pans, griddles, sauce pans, cookie sheets, and
				waffle bakers that have a perfluorocarbon resin coating shall be used with
				non-scoring or non-scratching utensils and cleaning aids.