reglab/statecodes huggingface dataset:
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 2 - REQUIREMENTS FOR PLAN SUBMISSION; LICENSE APPLICATION AND ISSUANCE; INSPECTION › Section 2-21 - When Service is Effective

Current through July 13, 2024
(a) Service is
				effective at the time of the receipt of the notice or at the time of the
				posting of the notice.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 2 - REQUIREMENTS FOR PLAN SUBMISSION; LICENSE APPLICATION AND ISSUANCE; INSPECTION › Section 2-22 - Establishing Inspection Interval

Current through July 13, 2024
(a) Except as
				specified under Chapter 2, Section
				22(b) and
				(c), and Section
				10(f), the regulatory
				authority may inspect an establishment or processing plant at least once every
				six (6) months.
(b) The regulatory
				authority may increase the interval between inspections beyond six (6) months
				but in no event less than once a year if:
(i)
				The establishment or processing plant is fully operating under an approved and
				validated HACCP plan as specified under Chapter 1, Section
				7(a)(i) and
				(ii), and Chapter 1 0, Section
				1;
(ii) The establishment or processing plant is
				assigned a less frequent inspection frequency based on a written risk-based
				inspection schedule that is being uniformly applied throughout the jurisdiction
				and at least once every six (6) months the establishment or processing plant is
				contacted by telephone or other means by the regulatory authority to ensure
				that the establishment or processing plant manager and the nature of operation
				are not changed; or
(iii) The
				establishment's operation involves only coffee service and other unpackaged or
				prepackaged food that is not potentially hazardous such as carbonated beverages
				and snack food such as chips, nuts, popcorn, and pretzels.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 2 - REQUIREMENTS FOR PLAN SUBMISSION; LICENSE APPLICATION AND ISSUANCE; INSPECTION › Section 2-23 - Performance and Risk-Based Inspections

Current through July 13, 2024
(a) Within the
				parameters specified under Chapter 2, Section
				22,
				the regulatory authority shall prioritize and conduct more frequent inspections
				based upon its assessment of an establishment's or processing plant's history
				of compliance with this Rule and the establishment's or processing plant's
				potential as a vector of foodborne illness by evaluating:
(i) Past performance, for nonconformance with
				this Rule or HACCP plan requirements that are critical;
(ii) Past performance, for numerous or repeat
				violations of this Rule or HACCP plan requirements that are
				noncritical;
(iii) Past
				performance, for complaints investigated and found to be valid;
(iv) The hazards associated with the
				particular foods that are prepared, stored, or served;
(v) The type of operation including the
				methods and extent of food storage, preparation, and service;
(vi) The number of people served;
				and
(vii) Whether the population
				served is a highly susceptible population.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 2 - REQUIREMENTS FOR PLAN SUBMISSION; LICENSE APPLICATION AND ISSUANCE; INSPECTION › Section 2-24 - Access for Inspection

Current through July 13, 2024
(a) After the
				regulatory authority presents official credentials and states the purpose of,
				and an intent to conduct an inspection, the person in charge shall allow the
				regulatory authority to determine if the establishment or processing plant is
				in compliance with this Rule by:
(i) Allowing
				access to the establishment or processing plant;
(ii) Allowing inspection; and
(iii) Providing information and records
				specified in this Rule and to which the regulatory authority is entitled
				according to law, during the establishment's or processing plant's hours of
				operation and other reasonable times.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 2 - REQUIREMENTS FOR PLAN SUBMISSION; LICENSE APPLICATION AND ISSUANCE; INSPECTION › Section 2-25 - Documenting Information and Observations

Current through July 13, 2024
(a) The regulatory
				authority shall document on an inspection report form:
(i) Administrative information about the
				establishment's or processing plant's legal identity, street and mailing
				addresses, type of establishment or processing plant and operation as specified
				under Chapter 2, Section
				2(b), inspection date, and
				other information such as type of water supply and sewage disposal, status of
				the license, and personnel certificates that may be required; and
(ii) Specific factual observations of
				violative conditions or other deviations from this Rule that require correction
				by the license holder including but not limited to:
(A) Failure of the person in charge to
				demonstrate the knowledge of foodborne illness prevention and the requirements
				of this Rule specified under Chapter 1, Section
				10;
(B) Failure of food employees and the person
				in charge to demonstrate their knowledge of their responsibility to report a
				disease or medical condition as specified under Chapter 1, Sections
				15
				and
				16;
(C) Nonconformance with critical items of
				this Rule;
(D) Failure of the
				appropriate food employees to demonstrate their knowledge of, and ability to
				perform in accordance with, the procedural, monitoring, verification, and
				corrective action practices required by the regulatory authority as specified
				under Chapter 1, Section
				7;
(E) Failure of the person in charge to
				provide records required by the regulatory authority for determining
				conformance with a HACCP plan as specified under Chapter 10, Section
				2(a)(iv)(F);
(F) Nonconformance with critical limits of a
				HACCP plan; and
(G) Nonconformance
				with any other rule or regulation.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 2 - REQUIREMENTS FOR PLAN SUBMISSION; LICENSE APPLICATION AND ISSUANCE; INSPECTION › Section 2-26 - Timely Correction for Critical Item Violation

Current through July 13, 2024
(a) Except as
				specified in Chapter 2, Section
				26(b), a license holder
				shall at the time of inspection correct a critical violation of this Rule or
				implement corrective actions for a HACCP plan provision that is not in
				compliance with its critical limit.
(b) Considering the nature of the potential
				hazard involved and the complexity of the corrective action needed, the
				regulatory authority may agree to or specify a longer time frame, not to exceed
				ten (10) calendar days after the inspection, for the license holder to correct
				critical violations of this Rule or HACCP plan deviations.
(i) If a determination by the inspector that
				the corrective action cannot be completed within 10 (ten) days, the inspector
				may request an extension be granted which must be approved in writing by a
				supervisor.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 2 - REQUIREMENTS FOR PLAN SUBMISSION; LICENSE APPLICATION AND ISSUANCE; INSPECTION › Section 2-27 - Verification and Documentation of Correction for Critical Item Violation

Current through July 13, 2024
(a) After observing at the time of inspection
				a correction of a critical item violation or HACCP plan deviation, the
				regulatory authority shall enter the violation and information about the
				corrective action on the inspection report.
(b) After receiving notification that the
				license holder has corrected a critical item violation or HACCP plan deviation,
				or at the end of the specified period of time, the regulatory authority shall
				verify correction of the violation, document the information on an inspection
				report, and enter the report in the regulatory authority's records.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 2 - REQUIREMENTS FOR PLAN SUBMISSION; LICENSE APPLICATION AND ISSUANCE; INSPECTION › Section 2-28 - Time Frame for Correction for Noncritical Violation

Current through July 13, 2024
(a) Except
				as specified in Chapter 2, Section
				28(b), the license holder
				shall correct noncritical violations by a date and time agreed to or specified
				by the regulatory authority but no later than ninety (90) calendar days after
				the inspection.
(b) The regulatory
				authority may approve a compliance schedule that extends beyond the time limits
				specified under Chapter 2, Section
				26(b), if a written
				schedule of compliance is submitted by the license holder and no health hazard
				exists or will result from allowing an extended schedule for
				compliance.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 2 - REQUIREMENTS FOR PLAN SUBMISSION; LICENSE APPLICATION AND ISSUANCE; INSPECTION › Section 2-29 - Issuing Report and Obtaining Acknowledgment of Receipt

Current through July 13, 2024
(a) At the conclusion of the inspection, the
				regulatory authority shall provide a copy of the completed inspection report to
				the license holder or to the person in charge, and request a signed
				acknowledgment of receipt.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 2 - REQUIREMENTS FOR PLAN SUBMISSION; LICENSE APPLICATION AND ISSUANCE; INSPECTION › Section 2-30 - Refusal to Sign Acknowledgment

Current through July 13, 2024
(a) The regulatory
				authority shall:
(i) Inform a person who
				declines to sign an acknowledgment of receipt of inspection findings that:
(A) An acknowledgment of receipt is not an
				agreement with findings;
(B)
				Refusal to sign an acknowledgment of receipt will not affect the license
				holder's obligation to correct the violations noted in the inspection report
				within the time frames specified; and
(C) A refusal to sign an acknowledgment of
				receipt is noted in the inspection report and conveyed to the regulatory
				authority's historical record for the establishment or processing
				plant.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 2 - REQUIREMENTS FOR PLAN SUBMISSION; LICENSE APPLICATION AND ISSUANCE; INSPECTION › Section 2-31 - Public Information

Current through July 13, 2024
(a) Except as
				specified in Chapter 10, Section
				3,
				the completed inspection report form is a public document that shall be made
				available for public disclosure to any person who requests it according to
				law.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 2 - REQUIREMENTS FOR PLAN SUBMISSION; LICENSE APPLICATION AND ISSUANCE; INSPECTION › Section 2-32 - Examining, Sampling, and Testing Food

Current through July 13, 2024
(a) The regulatory
				authority may examine, sample, and test food in order to determine its
				compliance with this Rule.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-1 - Compliance with Food Law

Current through July 13, 2024
(a) Food shall be
				obtained from sources that comply with law.
(b) Food prepared in a private home may not
				be used or offered for human consumption in an establishment.
(c) Packaged food shall be labeled as
				specified in law, including the Wyoming Food, Drug and Cosmetic Safety Act,
				W.S.
				35-7-110 through
				35-7-127,
				7 CFR
				60 Country of Origin Labeling for Fish and
				Shellfish, 7 CFR
				65
				http://www.access.gpo.gov/nara/cfr/waisidx_09/
				7cfr
				65 _09.html
				21 CFR
				101 Food Labeling,
				9 CFR
				317 Labeling, Marking Devices, and
				Containers, and 9 CFR
				381 Subpart N Labeling and Containers, and as
				specified under Chapter 3, Sections
				11
				and
				12.
(d) Fish, other than molluscan
				shellfish, that are intended for consumption in their raw or undercooked form
				and allowed as specified in Chapter 3, Section
				41(d), may be offered for
				sale or service if they are obtained from a supplier that freezes the fish as
				specified under Chapter 3, Section
				34;
				or frozen on the premises as specified under Chapter 3, Section
				34,
				and records are retained as specified under Chapter 3, Section
				35.
(e) Whole-muscle, intact beef
				steaks that are intended for consumption in an undercooked form without a
				consumer advisory as specified in Chapter 3, Section
				41(c) shall be:
(i) Obtained from a processing plant that,
				upon request by the purchaser, packages the steaks and labels them to indicate
				that the steaks meet the definition of whole-muscle, intact beef; or
(ii) Deemed acceptable by the regulatory
				authority based on other evidence such as written buyer specifications or
				invoices, that indicates that the steaks meet the definition of whole-muscle,
				intact beef, and
(iii) If
				individually cut in a food establishment:
(A)
				Cut from whole-muscle intact beef that is labeled by a processing plant as
				specified in Chapter 3, Section
				1(e)(i) or identified as
				specified in Chapter 3, Section
				1(e)
				(ii);
(I)
				Prepared so they remain intact; and
(II) If packaged for undercooking in an
				establishment, labeled as specified in Chapter 3, Section
				1(e)
				(i) or identified as specified in Chapter 3,
				Section
				1(e)
				(ii).
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-3 - Wild Mushrooms

Current through July 13, 2024
(a) Except as
				specified in Chapter 3, Section
				3(b), mushroom species
				picked in the wild shall be obtained from sources where each mushroom is
				individually inspected and found to be safe by an approved mushroom
				identification expert.
(b) This
				section does not apply to:
(i) Cultivated
				wild mushroom species that are grown, harvested, and processed in an operation
				that is regulated by the regulatory authority; or
(ii) Wild mushroom species if they are in
				packaged form and are the product of a processing plant that is regulated by
				the regulatory authority.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-4 - Animals Slaughtered and Processed Under Inspection

Current through July 13, 2024
(a) All animals except poultry slaughtered
				and processed for sale shall have antemortem and postmortem inspection and
				shall meet the requirements of
				9 CFR
				313, Humane Slaughter of Livestock,
				9 CFR
				309, Antemortem Inspection, 310 Postmortem
				Inspection, and 311 Disposal of Diseased or Otherwise Adulterated Carcasses and
				Parts.
(i) All animals except poultry
				slaughtered and processed under Inspection shall be conducted in accordance
				with this Rule by the Wyoming department of agriculture except as specified in
				9 CFR
				302 Application of Inspection and Other
				Requirements and 9 CFR
				303 Exemptions.
(A) Exempt establishments handling wild game
				shall:
(I) Conduct operations in accordance
				with this Rule and 9 CFR
				302 Application of Inspection and Other
				Requirements and 9 CFR
				303 Exemptions;
(II) Be required to hold, process, identify,
				and prepare Wild game separately from all domestic animal carcasses, meat, meat
				food or meat food by-products;
(III) Labeled and identified as "wild game,"
				or by the species of wild game, "antelope," "deer," "elk," "moose," "bear,"
				etc.;
(IV) Store the heads, horns,
				capes, feet, skins, or any part thereof in closed containers and shall not
				create an offensive condition or odor; and
(V) Process wild game meat which is abandoned
				Pursuant to
				W.S.
				23-3-303.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-5 - Rendering

Current through July 13, 2024
(a) Rendering of carcasses and parts shall be
				done in accordance with 9 CFR
				315 Rendering or Other Disposal of Carcasses
				and Parts Passed for Cooking.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-6 - Additives

Current through July 13, 2024
(a) As specified in law including the Wyoming
				Food, Drug and Cosmetic Safety Act, W. S.
										35-7-110 through
				35-7-127, food may not contain
				unapproved food additives or additives that exceed amounts specified in
				21 CFR
				170 - 180 relating to food additives,
				generally recognized as safe or prior sanctioned substances that exceed amounts
				specified in 21 CFR
				181 - 186, substances that exceed amounts
				specified in 9 CFR Subpart C Section 424.21(b) Food ingredients and sources of
				radiation, or pesticide residues that exceed provisions specified in
				40 CFR
				185 Tolerances for Pesticides in
				Food.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-8 - Fluid Milk and Milk Products

Current through July 13, 2024
(a) Fluid milk and
				milk products shall be obtained from sources that comply with Grade A standards
				as specified in the United States Public Health Service/FDA Grade A Pasteurized
				Milk Ordinance.
(b) Fluid and dry
				milk and milk products complying with Grade A standards as specified in United
				States Public Health Service/FDA Grade A Pasteurized Milk Ordinance shall be
				obtained pasteurized.
(c) Frozen
				milk products, such as ice cream, shall be obtained pasteurized as specified in
				21 CFR
				135 - Frozen Desserts.
(d) Cheese shall be obtained pasteurized
				unless alternative procedures to pasteurization are specified in the CFR, such
				as 21 CFR
				133 - Cheeses and Related Cheese Products,
				for curing certain cheese varieties.
(e) Grade A milk and milk for manufacturing
				purposes shall meet the requirements of the United States Public Health
				Service/FDA Grade A Pasteurized Milk Ordinance and Grade A Condensed and Dry
				Milk Ordinance.
(f) Milk produced
				for processing and manufacturing into products for human consumption shall meet
				the requirements of the United States Department of Agriculture/Agriculture
				Marketing Service Milk for Manufacturing Purposes and its Production and
				Processing.
(g) Unpasteurized milk
				and products made from unpasteurized milk (except cheese qualifying under
				subsection (d)) may not be sold, delivered, served, or provided for human
				consumption.
(i) This subsection
				does not apply to individuals who obtain milk from animals owned by them,
				members of their family, or their employer and who furnish raw milk or products
				made from raw milk only to members of their family or non-paying
				guests.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-9 - Fish

Current through July 13, 2024
(a) Fish that are received for sale or
				service shall be:
(i) Commercially and
				legally caught or harvested; or
(ii) Approved by the regulatory
				authority.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-10 - Molluscan Shellfish

Current through July 13, 2024
(a) Molluscan
				shellfish shall be obtained from sources which meet the requirements specified
				in the U.S. Department of Health and Human Services, Public Health Service,
				Food and Drug Administration, National Shellfish Sanitation Program Guide for
				the Control of Molluscan Shellfish.
(b) Molluscan shellfish received in
				interstate commerce shall be from sources that are listed in the Interstate
				Certified Shellfish Shippers List.
(c) Molluscan shellfish that are
				recreationally caught may not be received for sale or service.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-11 - Shucked Shellfish, Packaging and Identification

Current through July 13, 2024
(a) Raw shucked shellfish shall be obtained
				in nonreturnable packages which bear a legible label that identifies the:
(i) Name, address, and certification number
				of the shucker-packer, or repacker, of the molluscan shellfish; and
(ii) The "sell by" date for packages with a
				capacity of less than one-half (2) gallon (1.87l) or the date shucked for
				packages with a capacity of one-half (2) gallon (1.87 l) or more.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-12 - Shellstock Identification

Current through July 13, 2024
(a) Shellstock
				shall be obtained in containers bearing legible source identification tags or
				labels that are affixed by the harvester and each dealer that depurates, ships,
				or reships the shellstock, as specified in the National Shellfish Sanitation
				Program Guide for the Control of Molluscan Shellfish, and that list:
(i) Except as specified under Chapter 3,
				Section
				12(c), on the harvester's
				tag or label, the following information in the following order:
(A) The harvester's identification number
				that is assigned by the shellfish control authority;
(B) The date of harvesting;
(C) The most precise identification of the
				harvest location or aquaculture site that is practicable based on the system of
				harvest area designations that is in use by the shellfish control authority and
				including the abbreviation of the name of the state or country in which the
				shellfish are harvested;
(D) The
				type and quantity of shellfish; and
(E) The following statement in bold,
				capitalized type: "This tag is required to be attached until container is empty
				or retagged and thereafter kept on file for ninety (90) days;
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-13 - Shellstock, Condition

Current through July 13, 2024
(a) When received
				by an establishment, shellstock shall be reasonably free of mud, dead
				shellfish, and shellfish with broken shells. Dead shellfish or shellstock with
				badly broken shells shall be discarded.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-14 - Molluscan Shellfish, Original Container

Current through July 13, 2024
(a) Except as
				specified in Chapter 3, Section
				14(b) and
				(c), molluscan shellfish may not be removed
				from the container in which they are received other than immediately before
				sale or preparation for service.
(b) For display purposes, shellstock may be
				removed from the container in which they are received, displayed on drained
				ice, or held in a display container, and a quantity specified by a consumer may
				be removed from the display or display container and provided to the consumer
				if:
(i) The source of the shellstock on
				display is identified as specified under Chapter 3, Section
				12,
				and recorded as specified under Chapter 3, Section
				15;
				and
(ii) The shellstock are
				protected from contamination.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-15 - Shellstock, Maintaining Identification

Current through July 13, 2024
(a) Except as
				specified under Chapter 3, Section
				15(b)(ii), shellstock tags
				shall remain attached to the container in which the shellstock are received
				until the container is empty.
(b)
				The identity of the source of shellstock that are sold or served shall be
				maintained by retaining shellstock tags or labels for ninety (90) calendar days
				from the dates of harvest:
(i) Using an
				approved record keeping system that keeps the tags or labels in chronological
				order correlated to the date when, or dates during which, the shellstock are
				sold or served; and
(ii) If
				shellstock are removed from their tagged or labeled container:
(A) Preserves source identification by using
				a record keeping system as specified under Chapter 3, Section
				15(b)(i); and
(B) Ensures that shellstock from one tagged
				or labeled container are not commingled with shellstock from another container
				with different certification numbers, different harvest dates, or different
				growing areas as identified on the tag or label before being ordered by the
				consumer.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-16 - Eggs

Current through July 13, 2024
(a) Shell eggs shall conform to the
				requirements of 7 CFR
				57 Inspection of Eggs (Egg Products
				Inspection Act), 7 CFR Part 56 Regulations Governing the Voluntary Grading of
				Shell Eggs and USDA AMS 56 U.S. Standards, Grades, and Weight Classes for Shell
				Eggs.
(b) Liquid, frozen, and dry
				eggs and egg products shall be obtained pasteurized.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-17 - Packaged and Unpackaged Food; Separation, Packaging, and Segregation

Current through July 13, 2024
(a) Food shall be protected from cross
				contamination by:
(i) Except as specified in
				(i) (C) below, separating raw animal foods during storage, preparation,
				holding, and display from:
(A) Raw
				ready-to-eat food including other raw animal food such as fish for sushi or
				molluscan shellfish, or other raw ready-to-eat food such as vegetables;
				and
(B) Cooked ready-to-eat
				food;
(C) Frozen, commercially
				processed and packaged raw animal food may be stored or displayed with or above
				frozen, commercially processed and packaged, ready-to-eat food.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-19 - Temperature Requirements

Current through July 13, 2024
(a) Except as
				specified in Chapter 3, Section
				19(b), refrigerated,
				potentially hazardous food shall be at a temperature of
				41oF (5oC ) or below when
				received.
(b) If a temperature
				other than 41oF (5oC) for
				a potentially hazardous food is specified in law governing its distribution,
				such as laws governing milk and molluscan shellfish, the food may be received
				at the specified temperature.
(c)
				Raw eggs shall be received in refrigerated equipment that maintains an ambient
				air temperature of 45ºF (7ºC) or less.
(d) Potentially hazardous food that is cooked
				to a temperature and for a time specified under Chapter 3, Section
				41
				through
				43,
				and received hot shall be at a temperature of 135ºF (57.2ºC) or
				above.
(e) A food that is labeled
				frozen and shipped frozen by a processing plant shall be received
				frozen.
(f) Upon receipt,
				potentially hazardous food shall be free of evidence of previous temperature
				abuse.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-20 - Protection from Unapproved Additives

Current through July 13, 2024
(a) Food shall be
				protected from contamination that may result from the addition of, as specified
				in Chapter 3, Section
				6:
(i) Unsafe or unapproved food or color
				additives; and
(ii) Unsafe or
				unapproved levels of approved food and color additives.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-21 - Food Contact with Equipment and Utensils

Current through July 13, 2024
(a) Food shall only
				contact surfaces of equipment and utensils that are cleaned as specified under
				Chapter 7, Section
				1, of
				this Rule and sanitized as specified under Chapter 7, Section
				15,
				of this Rule or single-service and single-use articles.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-22 - Segregation and Location of Distressed Merchandise

Current through July 13, 2024
(a)
				Products that are held by the license holder for credit, redemption, or return
				to the distributor, such as damaged, spoiled, or recalled products, shall be
				segregated and held in designated areas that are separated from 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 3 - FOOD CARE › Section 3-23 - Miscellaneous Sources of Contamination

Current through July 13, 2024
(a) Food shall be
				protected from contamination that may result from a factor or source not
				specified under Chapter 3, Sections
				38
				and
				55.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-24 - Linens and Napkins, Use Limitation

Current through July 13, 2024
(a) Linens and
				napkins may not be used in contact with food unless they are used to line a
				container for the service of foods and the linens and napkins are replaced each
				time the container is refilled for a new consumer.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-25 - Food Storage, Allowable Areas

Current through July 13, 2024
(a) Except as
				specified in Chapter 3, Section
				25(b) and
				(c), food shall be protected from
				contamination by storing the food:
(i) In a
				clean, dry location;
(ii) Where it
				is not exposed to splash, dust, or other contamination; and
(iii) At least six (6) inches (15 cm) above
				the floor.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-26 - Food Storage, Prohibited Areas

Current through July 13, 2024
(a) Food may not be
				stored:
(i) In locker rooms;
(ii) In toilet rooms;
(iii) In dressing rooms;
(iv) In garbage rooms;
(v) In mechanical rooms;
(vi) Under sewer lines that are not shielded
				to intercept potential drips;
(vii)
				Under leaking water lines, including leaking automatic fire sprinkler heads, or
				under lines on which water has condensed;
(viii) Under open stairwells; or
(ix) Under other sources of
				contamination.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-27 - Storage or Display of Food in Contact with Water or Ice

Current through July 13, 2024
(a) Packaged food shall not be stored in
				direct contact with ice or water if the food is subject to the entry of water
				because of the nature of its packaging, wrapping, or container or it's
				positioning in the ice or water.
(b) Except as specified in Chapter 3, Section
				27(c) and
				(d), unpackaged food may not be stored in
				direct contact with undrained ice.
(c) Whole, raw fruits or vegetables; cut, raw
				vegetables such as celery or carrot sticks or cut potatoes; and tofu may be
				immersed in ice or water.
(d) Raw
				chicken and raw fish that are received immersed in ice in shipping containers
				may remain in that condition while in storage awaiting preparation, display,
				service, or sale.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-28 - Food Storage Containers, Identified with Common Name of Food

Current through July 13, 2024
(a) Working containers holding food or food
				ingredients that are removed from their original packages for use in the
				establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices,
				and sugar, shall be identified with the common name of the food except that
				containers holding food that can be readily and unmistakably recognized such as
				dry pasta need not be identified.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-29 - Vended Potentially Hazardous Food, Original Container

Current through July 13, 2024
(a) Potentially hazardous food dispensed
				through a vending machine shall be in the package in which it was placed at the
				establishment or processing plant at which it was prepared.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-30 - Cooling, Heating, and Holding Capacities

Current through July 13, 2024
(a) Equipment for
				cooling and heating food, and holding cold and hot food, shall be sufficient in
				number and capacity to provide food temperatures as specified under Chapter 3,
				Sections
				31,
				41,
				42,
				43,
				46,
				and
				51.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-31 - Cooling Times and Temperatures

Current through July 13, 2024
(a) Cooked
				potentially hazardous food shall be cooled:
(i) Within two (2) hours, from
				135oF (60oC) to
				70oF (21oC);
				and
(ii) Within four (4) hours from
				70 ( 21oC) to 41oF
				(5oC) or less.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-32 - Cooling Methods

Current through July 13, 2024
(a) Cooling shall
				be accomplished in accordance with the time and temperature criteria specified
				under Chapter 3, Section
				31,
				by using one or more of the following methods based on the type of food being
				cooled:
(i) Placing the food in shallow
				pans;
(ii) Separating the food into
				smaller or thinner portions;
(iii)
				Using rapid cooling equipment;
(iv)
				Stirring the food in a container placed in an ice water bath;
(v) Using containers that facilitate heat
				transfer;
(vi) Adding ice as an
				ingredient; or
(vii) Other
				effective methods.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-34 - Parasite Destruction in Fish

Current through July 13, 2024
(a) Except as
				specified in Chapter 3, Section
				34(b), before service or
				sale in ready-to-eat form, raw, raw-marinated, partially cooked, or
				marinated-partially cooked fish other than molluscan shellfish shall be frozen
				throughout to a temperature of:
(i)
				-4oF (-20oC) or below for
				a minimum of one hundred sixty eight (168) hours (7 days) in a freezer;
				or
(ii)
				-31oF (-35oC) or below
				until solid and stored at -31ºF (-35ºC) or below for a minimum of
				fifteen (15) hours or;
(iii)
				-31ºF (-35ºC) or below until solid and stored at -4ºF
				(-20ºC) or below for a minimum of 24 hours.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-35 - Records, Creation and Retention for Freezing Fish

Current through July 13, 2024
(a) Except as
				specified in Chapter 3, Section
				35(b), if raw-marinated,
				partially cooked, or marinated-partially cooked fish are served or sold in
				ready-to-eat form, the person in charge shall record the freezing temperature
				and time to which the fish are subjected and shall retain the records at the
				establishment for ninety (90) calendar days beyond the time of service or sale
				of the fish.
(b) If the fish are
				frozen by a supplier, a written agreement or statement from the supplier
				stipulating that the fish supplied are frozen to a temperature and for a time
				specified under Chapter 3, Section
				34,
				may substitute for the records specified under Chapter 3, Section
				35(a).
(c) If raw, raw-marinated, partially cooked,
				or marinated-partially cooked fish are served or sold in ready-to-eat form, and
				the fish are raised and fed as specified in Chapter 3, Section
				34(b)
				(i), a written agreement or statement from
				the supplier or aquaculturist stipulating that the fish were raised and fed as
				specified in Chapter 3, Section
				34(b)
				(i) shall be obtained by the person in charge
				and retained in the records of the food establishment for 90 calendar days
				beyond the time of service or sale of the fish.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-37 - Ice Used as Exterior Coolant, Prohibited as Ingredient

Current through July 13, 2024
(a) After use as a medium for cooling the
				exterior surfaces of food such as melons or fish, packaged foods such as canned
				beverages, or cooling coils and tubes of equipment, ice may not be used as
				food.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-39 - Preventing Contamination from Hands

Current through July 13, 2024
(a) Food employees
				shall wash their hands as specified under Chapter 5.
(b) Except when washing fruits and vegetables
				as specified under Chapter 3, Section
				40,
				or when otherwise approved, food employees shall minimize contact with exposed,
				ready-to-eat food with their bare hands through the use of suitable utensils
				such as deli tissue, spatulas, tongs, single-use gloves or dispensing
				equipment.
(c) Food employees shall
				minimize bare hand and arm contact with exposed food that is not in a
				ready-to-eat form.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-40 - Washing Fruits and Vegetables

Current through July 13, 2024
(a) Raw fruits and
				vegetables shall be thoroughly washed in water to remove soil and other
				contaminants before being cut, combined with other ingredients, cooked, served,
				or offered for human consumption in ready-to-eat form except as specified in
				Chapter 3, Section
				40(b), and except that
				whole, raw fruits and vegetables that are intended for washing by the consumer
				before consumption need not be washed before they are sold.
(b) Chemicals used to wash or peel raw, whole
				fruits and vegetables shall meet the requirements specified in
				21
				CFR 173.315 - Chemicals used in washing or to
				assist in the lye peeling of fruits and vegetables.
(c) Ozone as an antimicrobial agent used in
				the treatment, storage, and processing of fruits and vegetables in an
				establishment or processing plant shall meet the requirements specified in
				21 CFR
				173.368 Ozone.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-41 - Raw Animal Foods, Heating Times and Temperatures

Current through July 13, 2024
(a) Except as specified under Chapter 3,
				Section
				41(b) and
				(c), raw animal foods, such as eggs, fish,
				meat, poultry and foods containing these raw animal foods, shall be cooked to
				heat all parts of the food to a temperature and for a time that complies with
				one of the following methods based on the food that is being cooked:
(i) 145oF
				(63oC) or above for 15 seconds for:
(A) Raw eggs that are broken and prepared in
				response to a consumer's order and for immediate service; and
(B) Except as specified under Chapter 3,
				Section
				41(a)(ii) and (iii)
				and (b), fish and meat including game animals
				commercially raised for food as specified under Chapter 3, Section
				4(a) and
				(b), and game animals under a voluntary
				inspection program as specified under Chapter 3, Section
				4(c);
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-42 - Raw Animal Food, Microwave Cooking

Current through July 13, 2024
(a) Raw animal
				food cooked in a microwave oven shall be:
(i)
				Rotated or stirred throughout or midway during cooking to compensate for uneven
				distribution of heat;
(ii) Covered
				to retain surface moisture;
(iii)
				Heated to a temperature of at least 165oF
				(74oC) in all parts of the food; and
(iv) Allowed to stand covered for two (2)
				minutes after cooking to obtain temperature equilibrium.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-43 - Plant Food Cooking for Hot Holding

Current through July 13, 2024
(a) Fruits and
				vegetables that are cooked for hot holding shall be cooked to a temperature of
				135ºF (57.2ºF).
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-44 - Non-Continuous Cooking of Raw Animal Food

Current through July 13, 2024
(a) Raw animal
				foods that are cooked using a non-continuous cooking process shall be:
(i) Subject to an initial heating process
				that is no longer than sixty (60) minutes in duration;
(ii) Immediately after initial heating,
				cooled according to the time and temperature parameters specified for cooked
				potentially hazardous food (time /temperature control for safety food) under
				Chapter 3, Section
				31(a);
(iii) After cooling, held frozen or cold, as
				specified for potentially hazardous food (time/temperature control for safety
				food) under Chapter 3, Section
				51(a)(ii);
(iv) Prior to sale or service, cooked using a
				process that heats all parts of the food to a temperature of at least 165°F
				(74°C) for 15 seconds;
(v)
				Cooled according to the time and temperature parameters specified for cooked
				potentially hazardous food (time/temperature control for safety food) under
				Chapter 3, Section
				31(a) if not either hot
				held as specified under Chapter 3, Section
				51(a)(i), served
				immediately, or held using time as a public health control as specified under
				Chapter 3, Section
				62
				after complete cooking; and
(vi)
				Prepared and stored according to written procedures that:
(A) Have prior approval from the regulatory
				authority;
(B) Are maintained in
				the food establishment and are available to the regulatory authority upon
				request;
(C) Describe how the
				requirements specified under Chapter 3, Section 45(a) (i)-(v) are to be
				monitored and documented by the permit holder and the corrective actions to be
				taken if the requirements are not met;
(D) Describe how the foods, after initial
				heating but prior to complete cooking, are to be marked or otherwise identified
				as foods that must be cooked as specified under Chapter 3, Section
				45(a)
				(iv) prior to being offered for sale or
				service; and
(E) Describe how the
				foods, after initial heating but prior to cooking as specified under Chapter 3,
				Section
				45(a)(iv), are to be
				separated from ready-to-eat foods as specified under Chapter 3, Section
				17.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-45 - Pasteurized Eggs, Substitute for Raw Eggs for Certain Recipes

Current through July 13, 2024
(a) Pasteurized eggs or egg products shall be
				substituted for raw eggs in the preparation of foods such as caesar salad,
				hollandaise or Bearnaise sauce, mayonnaise, meringue, eggnog, ice cream, and
				egg-fortified beverages that are not:
(i)
				Cooked as specified under Chapter 3, Section
				41(a)(i) or
				(ii); or
(ii) Included in Chapter 3, Section
				41(d).
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-46 - Reheating for Hot Holding

Current through July 13, 2024
(a) Except as
				specified under Chapter 3, Section
				46(b), (c), and
				(e), potentially hazardous food that is
				cooked, cooled, and reheated for hot holding shall be reheated so that all
				parts of the food reach a temperature of at least
				165oF (74oC) for fifteen
				(15) seconds.
(b) Except as
				specified under Chapter 3, Section
				46(c), potentially
				hazardous food reheated in a microwave oven for hot holding shall be reheated
				so that all parts of the food reach a temperature of at least
				165oF (74oC) and the food
				is rotated or stirred, covered, and allowed to stand covered for two (2)
				minutes after reheating.
(c)
				Ready-to-eat food taken from a commercially processed, hermetically sealed
				container, or from an intact package from a processing plant that is inspected
				by the regulatory authority shall be heated to a temperature of at least
				135ºF (57.2ºF) for hot holding.
(d) Reheating for hot holding as specified in
				(a)-(c) of this Section shall be done rapidly and the time the food is between
				the temperature specified under Chapter 3, Section
				51(a)(ii), and as
				specified in (a)-(c) of this Section may not exceed two (2) hours.
(e) Remaining unsliced portions of meat
				roasts that are cooked as specified under Chapter 3, Section
				41(b), may be reheated for
				hot holding using the oven parameters and minimum time and temperature
				conditions specified under Chapter 3, Section
				41(b).
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-47 - Reheating for Immediate Service

Current through July 13, 2024
(a) Cooked and
				refrigerated food that is prepared for immediate service in response to an
				individual consumer order, such as a roast beef sandwich au jus, may be served
				at any temperature.
Wyoming Administrative Code › Agency 010 - Agriculture, Dept. of › Sub-Agency 0003 - Medicine, Board of › Chapter 3 - FOOD CARE › Section 3-48 - Food Temperature Measuring Devices

Current through July 13, 2024
(a) Food
				temperature measuring devices shall be provided and readily accessible for use
				in ensuring attainment and maintenance of food temperatures as specified under
				Chapter 3.
(b) A temperature
				measuring device with a suitable small-diameter probe that is designed to
				measure the temperature of thin masses shall be provided and readily accessible
				to accurately measure the temperature in thin foods such as meat patties and
				fish filets.