Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 1 - LICENSE ELIGIBILITY, APPLICATION AND INTERVIEWS › Section 1-11 - Person in Charge, Duties

Current through July 13, 2024
(a) The person in
				charge shall ensure that:
(i) Establishment
				or processing plant operations are not conducted in a private home or in a room
				used as living or sleeping quarters as specified under Chapter 9, Section
				42;
(ii) Persons unnecessary to the
				establishment or processing plant operation are not allowed in the food
				preparation, food storage, or warewashing areas, except that brief visits and
				tours may be authorized by the person in charge if steps are taken to ensure
				that exposed food; clean equipment, utensils, and linens; and unwrapped
				single-service and single-use articles are protected from
				contamination;
(iii) Employees and
				other persons such as delivery and maintenance persons and pesticide
				applicators entering the food preparation, food storage, and warewashing areas
				comply with this Rule;
(iv)
				Employees are effectively cleaning their hands, by routinely monitoring the
				employees' handwashing;
(v)
				Employees are visibly observing foods as they are received to determine that
				they are from approved sources, delivered at the required temperatures,
				protected from contamination, unadulterated, and accurately presented, by
				routinely monitoring the employees' observations and periodically evaluating
				foods upon their receipt;
(vi)
				Employees are properly cooking potentially hazardous food, being particularly
				careful in cooking those foods known to cause severe foodborne illness and
				death, such as eggs and comminuted meats, through daily oversight of the
				employees' routine monitoring of the cooking temperatures using appropriate
				temperature measuring devices properly scaled and calibrated as specified under
				Chapter 6, Section 38(b), and Section 48;
(vii) Employees are using proper methods to
				rapidly cool potentially hazardous foods that are not held hot or are not for
				consumption within four (4) hours, through daily oversight of the employees'
				routine monitoring of food temperatures during cooling;
(viii) Employees are cooking food
				sufficiently to ensure its safety;
(ix) Employees are properly sanitizing
				cleaned multi-use equipment and utensils before they are reused, through
				routine monitoring of solution temperature and exposure time for hot water
				sanitizing, and chemical concentration, pH, temperature, and exposure time for
				chemical sanitizing;
(x) Consumers
				are notified that clean tableware is to be used when they return to
				self-service areas such as salad bars and buffets as specified under Chapter 3,
				Section 53;
(xi) Except when
				otherwise approved as specified in Chapter 3, Section 39(b), employees are
				preventing cross-contamination of ready-to-eat food with bare hands by properly
				using suitable utensils such as deli tissue, spatulas, tongs, single-use
				gloves, or dispensing equipment;
(xii) Employees are properly trained in food
				safety, including food allergy awareness, as it relates to their assigned
				duties; and
(xiii) Food employees
				and conditional employees are informed of their responsibility to report in
				accordance with law, to the person in charge, information about their health
				and activities as they relate to diseases that are transmissible through food,
				as specified under Chapter 1, Section
				12(a).