reglab/statecodes huggingface dataset:
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-14 - Food-Contact Surfaces

Current through July 13, 2024
(a) Multi-use
				food-contact surfaces shall be:
(i)
				Smooth;
(ii) Free of breaks, open
				seams, cracks, chips, pits, and similar imperfections;
(iii) Free of sharp internal angles, corners
				and crevices;
(iv) Finished to have
				smooth welds and joints; and
(v)
				Accessible for cleaning and inspection by one of the following methods:
(A) Without being disassembled;
(B) By disassembling without the use of
				tools; or
(C) By easy disassembling
				with the use of handheld tools commonly available to maintenance and cleaning
				personnel such as screwdrivers, pliers, open-end wrenches, and allen
				wrenches.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-15 - Cast Iron, Use Limitation

Current through July 13, 2024
(a) Except as
				specified in Chapter 6, Section
				15(b) and
				(c), cast iron may not be used for utensils
				or food-contact surfaces of equipment.
(b) Cast iron may be used as a surface for
				cooking.
(c) Cast iron may be used
				in utensils for serving food if the utensils are used only as part of an
				uninterrupted process from cooking through service.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-16 - "V" Threads, Use Limitation

Current through July 13, 2024
(a) "V" type
				threads may not be used on food-contact surfaces. This Section does not apply
				to hot oil cooking equipment or filtering equipment.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-17 - Hot Oil Filtering Equipment

Current through July 13, 2024
(a) Hot oil
				filtering equipment shall meet the characteristics specified under Chapter 6,
				Sections
				14
				and
				33,
				and shall be readily accessible for filter replacement and cleaning of the
				filter.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-18 - Molluscan Shellfish Tanks

Current through July 13, 2024
(a) Except as
				specified under Chapter 6, Section
				18(b), molluscan shellfish
				life support system display tanks may not be used to store or display shellfish
				that are offered for human consumption and shall be conspicuously marked so
				that it is obvious to the consumer that the shellfish are for display
				only.
(b) Molluscan shellfish
				life-support system display tanks that are used to store
or
display
				shellfish that are offered for human consumption shall be operated and
				maintained in accordance with a variance granted by the regulatory authority as
				specified in Chapter 1, Section
				5,
				and a HACCP Plan that:
(i) Is submitted by
				the license holder and approved as specified under Chapter 1, Section
				6;
				and
(ii) Ensures that:
(A) Water used with fish other than molluscan
				shellfish does not flow into the molluscan tank;
(B) The safety and quality of the shellfish
				as they were received are not compromised by the use of the tank; and
(C) The identity of the source of the
				shellstock is retained as specified under Chapter 3, Section
				15.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-20 - Can Openers on Vending Machines

Current through July 13, 2024
(a) Cutting or
				piercing parts of can openers on vending machines shall be protected from
				manual contact, dust, insects, rodents, and other contamination.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-21 - Equipment Openings, Closures and Deflectors

Current through July 13, 2024
(a) A
				cover or lid for equipment shall overlap the opening and be sloped to
				drain.
(b) An opening located
				within the top of a unit of equipment that is designed for use with a cover or
				lid shall be flanged upward at least two-tenths (.2) of an inch (5
				millimeters).
(c) Except as
				specified under Chapter 6, Section
				21(d), fixed piping,
				temperature measuring devices, rotary shafts, and other parts extending into
				equipment shall be provided with a watertight joint at the point where the item
				enters the equipment.
(d) If a
				watertight joint is not provided:
(i) The
				piping, temperature measuring devices, rotary shafts, and other parts extending
				through the openings shall be equipped with an apron designed to deflect
				condensation, drips, and dust from openings into the food; and
(ii) The opening shall be flanged as
				specified under Chapter 6, Section
				21(b).
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-22 - Vending Machine, Vending Stage Closure

Current through July 13, 2024
(a) The dispensing
				compartment of a vending machine including a machine that is designed to vend
				prepackaged snack food that is not potentially hazardous such as chips, party
				mixes, and pretzels shall be equipped with a self-closing door or cover if the
				machine is:
(i) Located in an outside area
				that does not otherwise afford the protection of an enclosure against the rain,
				windblown debris, insects, rodents, and other contaminants that are present in
				the environment; or
(ii) Available
				for self-service during hours when it is not under the full-time supervision of
				a food employee.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-23 - Vending Machines, Automatic Shutoff

Current through July 13, 2024
(a) A machine
				vending potentially hazardous food shall have an automatic control that
				prevents the machine from vending food:
(i)
				If there is a power failure, mechanical failure, or other condition that
				results in an internal machine temperature that cannot maintain food
				temperatures as specified under Chapter 3, Section
				50;
				and
(ii) If a condition specified
				under Chapter 6, Section
				23(a)(i), occurs, until
				the machine is serviced and restocked with food that has been maintained at
				temperatures specified under Chapter 3, Section
				50.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-24 - Vending Machine Doors and Openings

Current through July 13, 2024
(a) Vending machine
				doors and access opening covers to food and container storage spaces shall be
				tight-fitting so that the space along the entire interface between the doors or
				covers and the cabinet of the machine, if the doors or covers are in a closed
				position, is no greater than one-sixteenth (1/16) inch (1.5 millimeters) or by:
(i) Being covered with louvers, screens, or
				materials that provide an equivalent opening of not greater than one-sixteenth
				(1/16) inch or (1.5 millimeters). Screening of twelve (12) or more mesh to 2.5
				centimeters (12 mesh to 1 inch) meets this requirement;
(ii) Being effectively gasketed;
(iii) Having interface surfaces that are at
				least one-half (2) inch (13 millimeters) wide; or
(iv) Jambs or surfaces used to form an
				L-shaped entry path to the interface.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-25 - Bearings and Gear Boxes, Leakproof

Current through July 13, 2024
(a) Equipment
				containing bearings and gears that require lubricants shall be designed and
				constructed so that the lubricant cannot leak, drip, or be forced into food or
				onto food-contact surfaces.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-26 - Food-Contact Surface Lubricants

Current through July 13, 2024
(a) Lubricants
				shall be applied to food-contact surfaces that require lubrication in a manner
				that does not contaminate food-contact surfaces.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-27 - Condenser Unit, Separation

Current through July 13, 2024
(a) If a condenser
				unit is an integral component of equipment, the condenser unit shall be
				separated from the food and food storage space by a dust proof
				barrier.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-28 - Dispensing Equipment, Protection of Equipment and Food

Current through July 13, 2024
(a) In equipment that dispenses or vends
				liquid food or ice in unpackaged form:
(i)
				The delivery tube, chute, orifice, and splash surfaces directly above the
				container receiving the food shall be designed in a manner, such as with
				barriers, baffles, or drip aprons, so that drips from condensation and splash
				are diverted from the opening of the container receiving the food;
(ii) The delivery tube, chute, and orifice
				shall be protected from manual contact such as by being recessed;
(iii) The delivery tube or chute and orifice
				of equipment used to vend liquid food or ice in unpackaged form to self-service
				consumers shall be designed so that the delivery tube or chute and orifice are
				protected from dust, insects, rodents, and other contamination by a
				self-closing door if the equipment is:
(A)
				Located in an outside area that does not otherwise afford the protection of an
				enclosure against the rain, windblown debris, insects, rodents, and other
				contaminants that are present in the environment; or
(B) Available for self-service during hours
				when it is not under the full-time supervision of a food employee;
				and
(iv) The dispensing
				equipment actuating lever or mechanism and filling device of consumer
				self-service beverage dispensing equipment shall be designed to prevent contact
				with the lip-contact surface of glasses or cups that are refilled.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-29 - Beverage Tubing, Separation

Current through July 13, 2024
(a) Beverage tubing
				and cold-plate beverage cooling devices may not be installed in contact with
				stored ice. This Section does not apply to cold plates that are constructed
				integrally with an ice storage bin.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-31 - Warewashing Sinks and Drainboards, Self-Draining

Current through July 13, 2024
(a) Sinks and
				drainboards of warewashing sinks and machines shall be self-draining.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-32 - Equipment Compartments, Drainage

Current through July 13, 2024
(a) Equipment
				compartments that are subject to accumulation of moisture due to conditions
				such as condensation, food or beverage drip, or water from melting ice shall be
				sloped to an outlet that allows complete draining.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-33 - CIP Equipment

Current through July 13, 2024
(a) CIP equipment
				shall meet the characteristics specified under Chapter 6, Section
				14,
				and shall be designed and constructed so that:
(i) Cleaning and sanitizing solutions
				circulate throughout a fixed system and contact all interior food-contact
				surfaces; and
(ii) The system is
				self-draining or capable of being completely drained of cleaning and sanitizing
				solutions.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-34 - Vending Machines, Liquid Waste Products

Current through July 13, 2024
(a) Vending
				machines designed to store beverages that are packaged in containers made from
				paper products shall be equipped with diversion devices and retention pans or
				drains for container leakage.
(b)
				Vending machines that dispense liquid food in bulk shall be:
(i) Provided with an internally mounted waste
				receptacle for the collection of drip, spillage, overflow, or other internal
				wastes; and
(ii) Equipped with an
				automatic shutoff device that will place the machine out of operation before
				the waste receptacle overflows.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-35 - Temperature Measuring Devices

Current through July 13, 2024
(a) In a
				mechanically refrigerated or hot food storage unit, the sensor of a temperature
				measuring device shall be located to measure the air temperature or a simulated
				product temperature in the warmest part of a mechanically refrigerated unit and
				in the coolest part of a hot food storage unit.
(b) Except as specified in Chapter 6, Section
				35(c), cold or hot holding
				equipment used for potentially hazardous food shall be designed to include and
				shall be equipped with at least one integral or permanently affixed temperature
				measuring device that is located to allow easy viewing of the device's
				temperature display.
(c) Chapter 6,
				Section
				35(b), does not apply to
				equipment for which the placement of a temperature measuring device is not a
				practical means for measuring the ambient air surrounding the food because of
				the design, type, and use of the equipment, such as calrod units, heat lamps,
				cold plates, bainmaries, steam tables, insulated food transport containers, and
				salad bars.
(d) Temperature
				measuring devices shall be designed to be easily readable.
(e) Food temperature measuring devices and
				water temperature measuring devices on warewashing machines shall have a
				numerical scale, printed record, or digital readout in increments no greater
				than 2oF or 1oC in the
				intended range of use.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-36 - Food Temperature Measuring Devices

Current through July 13, 2024
(a) Food
				temperature measuring devices may not have sensors or stems constructed of
				glass, except that thermometers with glass sensors or stems that are encased in
				a shatterproof coating such as candy thermometers may be used.
(b) Food temperature measuring devices that
				are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be
				accurate to ± 1°C in the intended range
				of use.
(c) Food temperature
				measuring devices that are scaled only in Fahrenheit shall be accurate to
				± 2ºF in the intended range of use.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-37 - Temperature Measuring Devices, Ambient Air and Water

Current through July 13, 2024
(a) Ambient air and water temperature
				measuring devices that are scaled in Celsius or dually scaled in Celsius and
				Fahrenheit shall be designed to be easily readable and accurate to
				1.5°C in the intended range of use.
(b) Ambient air and water temperature
				measuring devices that are scaled only in Fahrenheit shall be accurate to
				3oF in the intended range of use.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-38 - Pressure Measuring Devices, Mechanical Warewashing Equipment

Current through July 13, 2024
(a) Pressure measuring devices that display
				the pressures in the water supply line for the fresh hot water sanitizing rinse
				shall have increments of seven (7) kilopascals (1 pound per square inch) or
				smaller and shall be accurate to 14 kilopascals (2 pounds per square inch) in
				the 100-170 kilopascals (15-25 pounds per square inch) range.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-39 - Nonfood-Contact Surfaces

Current through July 13, 2024
(a) Nonfood-contact
				surfaces of equipment that are exposed to splash, spillage, or other food
				soiling or that require frequent cleaning shall be constructed of a
				corrosion-resistant, nonabsorbent, and smooth material.
(b) Nonfood-contact surfaces shall be free of
				unnecessary ledges, projections, and crevices, and designed and constructed to
				allow easy cleaning and to facilitate maintenance.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-40 - Kick Plates, Removable

Current through July 13, 2024
(a) Kick plates
				shall be designed so that the areas behind them are accessible for inspection
				and cleaning by being:
(i) Removable by one
				of the methods specified under Chapter 6, Section 14(a)(v)(A)- (C), or capable
				of being rotated open; and
(ii)
				Removable or capable of being rotated open without unlocking equipment
				doors.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-41 - Case Lot Handling Apparatuses, Movability

Current through July 13, 2024
(a) Apparatuses,
				such as dollies, pallets, racks, and skids used to store and transport large
				quantities of packaged foods received from a supplier in a cased or overwrapped
				lot, shall be designed to be moved by hand or by conveniently available
				equipment such as hand trucks and forklifts.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-42 - Heating, Ventilating, Air Conditioning System Vents

Current through July 13, 2024
(a) Heating, ventilating, and air
				conditioning systems shall be designed and installed so that make-up air intake
				and exhaust vents do not cause contamination of food, food-contact surfaces,
				equipment, or utensils.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-43 - Ventilation Hood Systems, Drip Prevention

Current through July 13, 2024
(a) Exhaust
				ventilation hood systems in food preparation and warewashing areas including
				components such as hoods, fans, guards, and ducts shall be designed to prevent
				grease or condensation from draining or dripping onto food, equipment,
				utensils, linens, and 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 6-44 - Ventilation Hood Systems, Filters

Current through July 13, 2024
(a) Filters or
				other grease extracting equipment shall be designed to be readily removable for
				cleaning and replacement if not designed to be cleaned in place.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-45 - Equipment Repair and Proper Adjustment

Current through July 13, 2024
(a) Equipment shall
				be maintained in a state of repair and condition that meets the requirements
				specified under Chapter 6, Sections
				1 and
				11.
(b) Equipment components such as
				doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight,
				and adjusted in accordance with manufacturer's specifications.
(c) Cutting or piercing parts of can openers
				shall be kept sharp to minimize the creation of metal fragments that can
				contaminate food when the container is opened.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-46 - Utensil Repair and Calibration

Current through July 13, 2024
(a) Utensils shall
				be maintained in a state of repair or condition that complies with the
				requirements specified under Chapter 6, Sections
				1 and
				11,
				or shall be discarded.
(b) Food
				temperature measuring devices shall be calibrated in accordance with
				manufacturer's specifications as necessary to ensure their accuracy.
(c) Ambient air temperature, water pressure,
				and water temperature measuring devices shall be maintained in good repair and
				be accurate within the intended range of use.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-47 - Cutting Surfaces

Current through July 13, 2024
(a) Surfaces such
				as cutting blocks and boards that are subject to scratching and scoring shall
				be resurfaced if they can no longer be effectively cleaned and sanitized, or
				discarded if they are not capable of being resurfaced.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-48 - Microwave Ovens

Current through July 13, 2024
(a) Microwave ovens
				shall meet the safety standards specified in
				21 CFR 1030.10
				Microwave ovens.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-49 - Fixed Equipment, Elevation or Sealing

Current through July 13, 2024
(a) Except as
				specified under Chapter 6, Section
				49(b) and
				(c), floor-mounted equipment that is not
				easily movable shall be sealed to the floor or on legs that provide at least a
				six (6) inch (15 centimeter) clearance between the floor and the
				equipment.
(b) If no part of the
				floor under the floor-mounted equipment is more than six (6) inches (15
				centimeters) from the point of cleaning access, the clearance space may be only
				four (4) inches (10 centimeters).
(c) This Section does not apply to display
				shelving units, display refrigeration units, and display freezer units located
				in the consumer shopping areas of a retail food store, if the floor under the
				units is maintained clean.
(d)
				Except as specified under Chapter 6, Section
				49(e), counter-mounted
				equipment that is not easily movable shall be elevated on legs that provide at
				least a four (4) inch (10 centimeter) clearance between the table and the
				equipment.
(e) The clearance space
				between the table and counter-mounted equipment may be:
(i) Three (3) inches (7.5 centimeters) if the
				horizontal distance of the table top under the equipment is no more than twenty
				(20) inches (50 centimeters) from the point of access for cleaning;
				or
(ii) Two (2) inches ( 5
				centimeters) if the horizontal distance of the table top under the equipment is
				no more than three (3) inches (7.5 centimeters) from the point of access for
				cleaning.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 6 - EQUIPMENT AND UTENSILS › Section 6-50 - Fixed Equipment, Spacing or Sealing

Current through July 13, 2024
(a) Equipment that
				is fixed because it is not easily movable shall be installed so that it is:
(i) Spaced to allow access for cleaning along
				the sides, behind, and above the equipment;
(ii) Spaced from adjoining equipment walls,
				and ceilings a distance of not more than one thirty-second (1/32) inch or 1
				millimeter; or
(iii) Sealed to
				adjoining equipment or walls, if the equipment is exposed to spillage or
				seepage.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 7 - CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS › Section 7-1 - Equipment Food-Contact Surfaces and Utensils

Current through July 13, 2024
(a)
				Equipment food-contact surfaces and utensils shall be cleaned:
(i) Except as specified in Chapter 7, Section
				1(b), between each use of a
				different type of raw animal species such as beef, fish, lamb, pork, or
				poultry;
(ii) Each time there is a
				change from working with raw food to working with ready-to-eat food;
(iii) Between uses with raw fruits and
				vegetables and potentially hazardous food;
(iv) Before using or storing a food
				temperature measuring device; and
(v) At any time during the operation when
				contamination may have occurred.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 7 - CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS › Section 7-2 - Cooking and Baking Equipment

Current through July 13, 2024
(a) The
				food-contact surfaces of cooking and baking equipment shall be cleaned at least
				every twenty four (24) hours. This Section does not apply to hot oil cooking
				and filtering equipment if it is cleaned as specified under Chapter 7, Section
				1(d)(vi).
(b) The cavities and door seals of microwave
				ovens shall be cleaned at least every twenty four (24) hours by using the
				manufacturer's recommended cleaning procedure.
(c) Equipment food-contact surfaces and
				utensils shall be clean to sight and touch.
(d) The food-contact surfaces of cooking
				equipment and pans shall be kept free of encrusted grease deposits and other
				soil accumulations.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 7 - CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS › Section 7-3 - Nonfood-Contact Surfaces

Current through July 13, 2024
(a) Nonfood-contact
				surfaces of equipment shall be cleaned at a frequency necessary to preclude
				accumulation of soil residues.
(b)
				Nonfood-contact surfaces of equipment shall be kept free of an accumulation of
				dust, dirt, food residue, and other debris.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 7 - CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS › Section 7-4 - Dry Cleaning Methods

Current through July 13, 2024
(a) If used, dry
				cleaning methods such as brushing, scraping, and vacuuming shall contact only
				surfaces that are soiled with dry food residues that are not potentially
				hazardous.
(b) Cleaning equipment
				used in dry cleaning food-contact surfaces may not be used for any other
				purpose.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 7 - CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS › Section 7-5 - Wiping Cloths Used for One Purpose

Current through July 13, 2024
(a) Cloths used for
				wiping food spills from tableware and carry-out containers that occur as food
				is being served shall be:
(i) Maintained dry;
				and
(ii) Used for no other
				purpose.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 7 - CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS › Section 7-6 - Sponges, Use Limitation

Current through July 13, 2024
(a) Sponges may not
				be used in contact with cleaned and sanitized or in-use food-contact
				surfaces.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 7 - CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS › Section 7-7 - Manual Warewashing, Sink Compartment Requirements

Current through July 13, 2024
(a) Except as specified in Chapter 7, Section
				7(c), a sink with at least
				three (3) compartments shall be provided for manual washing, rinsing and
				sanitizing equipment and utensils.
(b) Sink compartments shall be large enough
				to accommodate immersion of the largest equipment and utensils. If equipment or
				utensils are too large for the warewashing sink or a warewashing machine,
				alternative equipment as specified in Chapter 7, Section
				7(c), shall be
				used.
(c) Alternative manual
				warewashing equipment may be used when there are special cleaning needs or
				constraints and its use is approved. Alternative manual warewashing equipment
				may include:
(i) High-pressure detergent
				sprayers;
(ii) Low- or
				line-pressure spray detergent foamers;
(iii) Other task-specific cleaning
				equipment;
(iv) Brushes or other
				implements;
(v) Two (2)-compartment
				sinks as specified under Chapter 7, Section
				7(d) and
				(e); or
(vi) Receptacles that substitute for the
				compartments of a multicompartment sink.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 7 - CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS › Section 7-8 - Washing, Procedures for Alternative Manual Warewashing Equipment

Current through July 13, 2024
(a) If washing in sink compartments or a
				warewashing machine is impractical such as when the equipment is fixed or the
				utensils are too large, washing shall be done by using alternative manual
				warewashing equipment as specified under Chapter 7, Section
				7(c), in accordance with
				the following procedures:
(i) Equipment shall
				be disassembled as necessary to allow access of the detergent solution to all
				parts;
(ii) Equipment components
				and utensils shall be scraped or rough cleaned to remove food particle
				accumulation; and
(iii) Equipment
				and utensils shall be washed as specified under Chapter 7, Section
				11(a).
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 7 - CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS › Section 7-9 - Drainboards Provided

Current through July 13, 2024
(a) Drainboards,
				utensil racks, or tables large enough to accommodate all soiled and cleaned
				items that may accumulate during hours of operation shall be provided for
				necessary utensil holding before cleaning and after sanitizing.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 7 - CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS › Section 7-10 - Warewashing Equipment, Cleaning Frequency

Current through July 13, 2024
(a) A
				warewashing machine; the compartments of sinks, basins, or other receptacles
				used for washing and rinsing equipment, utensils, or raw food, or laundering
				wiping cloths; and drainboards or other equipment used to substitute for
				drainboards as specified under Chapter 7, Section
				9,
				shall be cleaned:
(i) Before use;
(ii) Throughout the day at a frequency
				necessary to prevent recontamination of equipment and utensils and to ensure
				that the equipment performs its intended function; and
(iii) If used, at least every twenty four
				(24) hours.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 7 - CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS › Section 7-11 - Wet Cleaning Methods

Current through July 13, 2024
(a) Equipment
				food-contact surfaces and utensils shall be effectively washed to remove or
				completely loosen soils by using the manual or mechanical means necessary such
				as the application of detergents containing wetting agents and emulsifiers;
				acid, alkaline, or abrasive cleaners; hot water; brushes; scouring pads;
				high-pressure sprays; or ultrasonic devices.
(b) The washing procedures selected shall be
				based on the type and purpose of the equipment or utensil, and on the type of
				soil to be removed.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 7 - CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS › Section 7-12 - Warewashing Equipment, Cleaning Agents

Current through July 13, 2024
(a) When used for
				warewashing, the wash compartment of a sink, mechanical warewasher, or wash
				receptacle of alternative manual warewashing equipment as specified under
				Chapter 7, Section
				7(c), shall contain a wash
				solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser,
				abrasive cleaner, or other cleaning agent according to the cleaning agent
				manufacturer's label instructions.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 7 - CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS › Section 7-13 - Manual Warewashing Equipment, Wash Solution Temperature

Current through July 13, 2024
(a) The temperature of the wash solution in
				manual warewashing equipment shall be maintained at not less than
				110oF (43oC) or the
				temperature specified on the cleaning agent manufacturer's label
				instructions.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 7 - CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS › Section 7-14 - Rinsing Procedures

Current through July 13, 2024
(a) Washed utensils
				and equipment shall be rinsed so that abrasives are removed and cleaning
				chemicals are removed or diluted through the use of water or a
				detergent-sanitizer solution by using one of the following procedures:
(i) Use of a distinct, separate water rinse
				after washing and before sanitizing if using:
(A) A three (3)-compartment sink;
(B) Alternative manual warewashing equipment
				equivalent to a three (3)-compartment sink as specified under Chapter 7,
				Section
				7(c); or
(C) A three (3)-step washing, rinsing, and
				sanitizing procedure in a warewashing system for CIP equipment;
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 7 - CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS › Section 7-16 - Before Use After Cleaning

Current through July 13, 2024
(a) Utensils and
				food-contact surfaces of equipment shall be sanitized before use after
				cleaning.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 7 - CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS › Section 7-17 - Hot Water and Chemical Sanitization

Current through July 13, 2024
(a) After being
				cleaned, equipment food-contact surfaces and utensils shall be sanitized in:
(i) Hot water manual operations by immersion
				for at least 30 seconds as specified under Chapter 7, Section
				21;
(ii) Hot water mechanical operations by being
				cycled through equipment that is set up as specified under Chapter 7, Sections
				21,
				26
				and
				27,
				and achieving a utensil surface temperature of 160oF
				(71oC) as measured by an irreversible registering
				temperature indicator; or
(iii)
				Chemical manual or mechanical operations, including the application of
				sanitizing chemicals by immersion, manual swabbing, brushing, or pressure
				spraying methods, using a solution as specified under Chapter 7, Section
				18.
				Contact times shall be consistent with those on EPA-registered label use
				instructions by providing:
(A) Except as
				specified under Chapter 7, Section
				17(a)
				(iii)(B), a contact time of at least ten (10)
				seconds for a chlorine solution specified under Chapter 7, Section
				18(a);
(B) A contact time of at least seven (7)
				seconds for a chlorine solution of fifty (50) mg/l that has a pH of ten (10) or
				less and a temperature of at least 100oF
				(38oC) or a pH of eight (8) or less and a
				temperature of at least 75oF
				(24oC);
(C) A contact time of at least thirty (30)
				seconds for other chemical sanitizing solutions; or
(D) A contact time used in relationship with
				a combination of temperature, concentration, and pH that, when evaluated for
				efficacy, yields sanitization.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 7 - CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS › Section 7-18 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization -Temperature, pH, Concentration, and Hardness

Current through July 13, 2024
(a) A chemical
				sanitizer used in a sanitizing solution for a manual or mechanical operation at
				contact times specified under Chapter 7, Section
				17(a)
				(iii), shall meet the criteria specified in
				Chapter 9, Section
				29
				Sanitizers, Criteria, shall be used in accordance with the EPA-registered label
				use instructions, and shall be used as follows:
(i) A chlorine solution shall have a minimum
				temperature based on the concentration and pH of the solution as listed in the
				following chart:
Concentration Range
Minimum Temperature
mg/l
pH 10 or less 
							 oF
							 (oC)
pH 8 or less 
							 oF
							 (oC)
25-
49
120 (49)
120 (49)
50-
99
100 (38)
75 (24)
100
55 (13)
55 (13)
(ii)
				An iodine solution shall have a:
(A) Minimum
				temperature of 68 
				oF (20 
				oC);
(B) pH of 5.0 or less or a pH no higher than
				the level for which the manufacturer specifies the solution is effective;
				and
(C) Concentration between 12.5
				mg/l and 25 mg/l.
(iii)
				A quaternary ammonium compound solution shall:
(A) Have a minimum temperature of
				75oF (24oC);
(B) Have a concentration as specified under
				Chapter 9, Section
				29,
				and as indicated by the manufacturer's use directions included in the labeling;
				and
(C) Be used only in water with
				500 mg/l hardness or less or in water having a hardness no greater than
				specified by the EPA-registered label use instructions.
(iv) If another solution of a chemical
				specified under Chapter 7, Section 18(a) (i)- (iii) is used, the license holder
				shall demonstrate to the regulatory authority that the solution achieves
				sanitization and the use of the solution shall be approved; or
(v) If a chemical sanitizer other than
				chlorine, iodine, or a quaternary ammonium compound is used, it shall be
				applied in accordance with the EPA-registered label use instructions.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 7 - CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS › Section 7-20 - Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers

Current through July 13, 2024
(a) If a
				detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure
				where there is no distinct water rinse between the washing and sanitizing
				steps, the agent applied in the sanitizing step shall be the same
				detergent-sanitizer that is used in the washing step.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 7 - CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS › Section 7-21 - Manual Warewashing Equipment, Hot Water Sanitization Temperatures

Current through July 13, 2024
(a) If immersion in hot water is used for
				sanitizing in a manual operation, the temperature of the water shall be
				maintained at 171oF
				(77oC) or above.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 7 - CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS › Section 7-22 - Manual Warewashing Equipment, Heaters and Baskets

Current through July 13, 2024
(a) If hot water is used for sanitization in
				manual warewashing operations, the sanitizing compartment of the sink shall be:
(i) Designed with an integral heating device
				that is capable of maintaining water at a temperature not less than
				171oF (77oC);
				and
(ii) Provided with a rack or
				basket to allow complete immersion of equipment and utensils into the hot
				water.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 7 - CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS › Section 7-23 - Temperature Measuring Devices, Manual Warewashing

Current through July 13, 2024
(a) In
				manual warewashing operations, a temperature measuring device shall be provided
				and readily accessible for frequently measuring the washing and sanitizing
				temperatures.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 7 - CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS › Section 7-24 - Sanitizing Solutions, Testing Devices and Determining Chemical Sanitizer Concentration

Current through July 13, 2024
(a) A test kit or
				other device that accurately measures the concentration in mg/l of sanitizing
				solutions shall be provided.
(b)
				Concentration of the sanitizing solution shall be accurately determined by
				using a test kit or other device.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 7 - CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS › Section 7-25 - Warewashing Machine, Data Plate Operating Specifications

Current through July 13, 2024
(a) A warewashing machine shall be provided
				with an easily accessible and readable data plate affixed to the machine by the
				manufacturer that indicates the machine's design and operating specifications
				including the:
(i) Temperatures required for
				washing, rinsing, and sanitizing;
(ii) Pressure required for the fresh water
				sanitizing rinse unless the machine is designed to use only a pumped sanitizing
				rinse; and
(iii) Conveyor speed for
				conveyor machines or cycle time for stationary rack machines.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 7 - CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS › Section 7-26 - Warewashing Machines, Manufacturers&#39; Operating Instructions

Current through July 13, 2024
(a) A warewashing machine and its auxiliary
				components shall be operated in accordance with the machine's data plate and
				other manufacturers' instructions.
(b) A warewashing machine's conveyor speed or
				automatic cycle times shall be maintained and accurately timed in accordance
				with manufactures' specifications.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 7 - CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS › Section 7-27 - Mechanical Warewashing Equipment, Sanitization Pressure

Current through July 13, 2024
(a) The flow pressure of the fresh hot water
				sanitizing rinse in a warewashing machine may not be less than fifteen (15)
				pounds per square inch (100 kilopascals) or more than twenty five (25) pounds
				per square inch (170 kilopascals) as measured in the water line immediately
				downstream or upstream from the fresh hot water sanitizing rinse control
				valve.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 7 - CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS › Section 7-28 - Warewashing Machines, Flow Pressure Device

Current through July 13, 2024
(a) Warewashing
				machines that provide a fresh hot water sanitizing rinse shall be equipped with
				a pressure gauge or similar device such as a transducer that measures and
				displays the water pressure in the supply line immediately before entering the
				warewashing machine; and
(b) If the
				flow pressure measuring device is upstream of the fresh hot water sanitizing
				rinse control valve, the device shall be mounted in a one-fourth (¼)
				inch or (6.4 millimeter) iron pipe size (ips) valve.
(c) Chapter 7, Section
				28(a) and
				(b), do not apply to a machine that uses only
				a pumped or recirculated sanitizing rinse.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 7 - CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS › Section 7-29 - Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers

Current through July 13, 2024
(a) A warewashing machine that is installed
				after adoption of this Rule by the regulatory authority, shall be equipped to:
(i) Automatically dispense detergents and
				sanitizers; and
(ii) Incorporate a
				visual means to verify that detergents and sanitizers are delivered or a visual
				or audible alarm to signal if the detergents and sanitizers are not delivered
				to the respective washing and sanitizing cycles.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 7 - CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS › Section 7-30 - Warewashing Machines, Temperature Measuring Devices

Current through July 13, 2024
(a) A warewashing machine shall be equipped
				with a temperature measuring device that indicates the temperature of the
				water:
(i) In each wash and rinse tank;
				and
(ii) As the water enters the
				hot water sanitizing final rinse manifold or in the chemical sanitizing
				solution tank.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 7 - CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS › Section 7-31 - Warewashing Machines, Internal Baffles

Current through July 13, 2024
(a) Warewashing
				machine wash and rinse tanks shall be equipped with baffles, curtains, or other
				means to minimize internal cross contamination of the solutions in wash and
				rinse tanks.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 7 - CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS › Section 7-32 - Precleaning of Equipment and Utensils

Current through July 13, 2024
(a) Food debris on
				equipment and utensils shall be scraped over a waste disposal unit, or garbage
				receptacle or shall be removed in a warewashing machine with a prewash
				cycle.
(b) If necessary for
				effective cleaning, utensils and equipment shall be preflushed, presoaked, or
				scrubbed with abrasives.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 7 - CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS › Section 7-33 - Loading of Soiled Items, Warewashing Machines

Current through July 13, 2024
(a) Soiled items to
				be cleaned in a warewashing machine shall be loaded into racks, trays, or
				baskets, or onto conveyors, in a position that:
(i) Exposes the items to the unobstructed
				spray from all cycles; and
(ii)
				Allows the items to drain.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 7 - CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS › Section 7-34 - Mechanical Warewashing Equipment, Wash Solution Temperature

Current through July 13, 2024
(a) The temperature of the wash solution in
				spray type warewashers that use hot water to sanitize may not be less than:
(i) For a stationary-rack, dual-temperature
				machine 150ºF (66oC);
(ii) For a stationary-rack,
				single-temperature machine, 165ºF
				(74oC);
(iii) For a single tank, conveyor, dual
				temperature machine, 160ºF (71oC);
(iv) For a multitank, conveyor,
				multitemperature machine 150ºF
				(66oC).