Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 1 - LICENSE ELIGIBILITY, APPLICATION AND INTERVIEWS › Section 1-10 - Demonstration of Food Safety Knowledge

Current through July 13, 2024
(a) Based on the
				risks of foodborne illness inherent to the establishment or processing plant,
				during inspections and upon request, the person in charge shall demonstrate to
				the regulatory authority knowledge of foodborne disease prevention, application
				of the HACCP principles, if applicable, and the requirements of this Rule. The
				person in charge shall demonstrate this knowledge by compliance with this Rule,
				by responding correctly to the inspectors' questions as they relate to the
				specific establishment or processing plant, or by voluntarily being a certified
				food protection manager who has shown proficiency of required information
				through passing a test that is part of an accredited program. The areas of
				knowledge may include:
(i) Describing the
				relationship between the prevention of foodborne disease and the personal
				hygiene of a food employee;
(ii)
				Explaining the responsibility of the person in charge for preventing the
				transmission of foodborne disease by a food employee who has a disease or
				medical condition that may cause foodborne disease;
(iii) Describing the symptoms associated with
				the diseases that are transmissible through food;
(iv) Explaining the significance of the
				relationship between maintaining the time and temperature of potentially
				hazardous food and the prevention of foodborne illness;
(v) Explaining the hazards involved in the
				consumption of raw or undercooked meat, poultry, eggs, and fish;
(vi) Stating the required food temperatures
				and times for safe cooking of potentially hazardous food including meat,
				poultry, eggs, and fish;
(vii)
				Stating the required temperatures and times for the safe refrigerated storage,
				hot holding, cooling, and reheating of potentially hazardous food;
(viii) Describing the relationship between
				the prevention of foodborne illness and the management and control of the
				following:
(A) Cross contamination;
(B) Hand contact with ready-to-eat
				foods;
(C) Handwashing;
				and
(D) Maintaining the
				establishment or processing plant in a clean condition and in good
				repair;
(ix) Describing
				foods identified as major food allergens and the symptoms that a major food
				allergen could cause in a sensitive individual who has an allergic
				reaction.
(x) Explaining the
				relationship between food safety and providing equipment that is:
(A) Sufficient in number and capacity;
				and
(B) Properly designed,
				constructed, located, installed, operated, maintained, and cleaned;
(xi) Explaining correct procedures
				for cleaning and sanitizing utensils and food-contact surfaces of
				equipment;
(xii) Identifying the
				source of water used and measures taken to ensure that it remains protected
				from contamination such as providing protection from backflow and precluding
				the creation of cross connections;
(xiii) Identifying poisonous or toxic
				materials in the establishment or processing plant and the procedures necessary
				to ensure that they are safely stored, dispensed, used, and disposed of
				according to law;
(xiv) Identifying
				critical control points in the operation from purchasing through sale or
				service that when not controlled may contribute to the transmission of
				foodborne illness and explaining steps taken to ensure that the points are
				controlled in accordance with the requirements of this Rule;
(xv) Explaining the details of how the person
				in charge and food employees comply with the HACCP plan if a plan is required
				by the law, this Rule, or an agreement between the regulatory authority and the
				establishment or processing plant; and
(xvi) Explaining how the person in charge,
				food employees, and conditional employees comply with reporting
				responsibilities and exclusion or restriction of food employees.