TABLE OF CONTENTS PURPOSE, VARIANCES, DEFINITIONS, DEMONSTRATION OF KNOWLEDGE, AND HEALTH STATUS Chapter 1 Section 1. Authority 1-1 Section 2. Wyoming Food Safety Rule 1-1 Section 3. Statement of Purpose 1-1 Section 4. Public Health Protection 1-1 Section 5. Variances of Modifications and Waivers 1-2 Section 6. Documentation of Proposed Variance and Justification 1-2 Section 7. Variance Requirements 1-2 Section 8. Applicability and Terms Defined 1-3 Section 9. Person In Charge Requirement 1-31 Section 10. Demonstration of Food Safety Knowledge 1-31 Section 11. Person in Charge, Duties 1-33 Section 12. Health Status of Food Employees and Applicants 1-35 Section 13. Exclusions and Restrictions of Food Employees 1-38 Section 14. Removal, Adjustment, or Retention of Exclusions and Restrictions of Food Employees 1-40 Section 15. Bed and Breakfast and Ranch Recreation Requirements 1-45 Section 16. State Meat and Poultry Inspection Program 1-45 REQUIREMENTS FOR PLAN SUBMISSION; LICENSE APPLICATION AND ISSUANCE; INSPECTION Chapter 2 Section 1. Prerequisite for Operation 2-1 Section 2. Submission and Contents of the License Application 2-1 Section 3. Qualifications and Responsibilities of Applicants 2-3 Section 4. Issuance of a License 2-3 Section 5. License Fees 2-4 Section 6. When Plans and Specifications Are Required 2-4 Section 7. Contents of the Plans and Specifications 2-5 Section 8. Approval of Plans and Specifications 2-5 Section 9. Pre-operational Inspections 2-6 Section 10. Application for Official Inspection, Granting Inspection, Official Numbers, Withdrawal of Inspection 2-6 Section 11. Denial of License Application, Notice 2-7 Section 12. Responsibilities of the License Holder 2-8 Section 13. Ceasing Operations and Reporting 2-10 Section 14. Resumption of Operations 2-10 i Section 15. Conditions Warranting Remedy 2-10 Section 16. Administrative Meetings 2-11 Section 17. Summary Suspension 2-12 Section 18. Revocation 2-13 Section 19. Hearings 2-14 Section 20. Service of Notices 2-14 Section 21. When Service is Effective 2-15 Section 22. Establishing Inspection Interval 2-15 Section 23. Performance and Risk-Based Inspections 2-16 Section 24. Access for Inspection 2-16 Section 25. Documenting Information and Observations 2-17 Section 26. Timely Correction for Critical Item Violations 2-18 Section 27. Verification and Documentation of Correction for Critical Item Violation 2-18 Section 28. Time Frame for Correction for Noncritical Violation 2-18 Section 29. Issuing Report and Obtaining Acknowledgment of Receipt 2-19 Section 30. Refusal to Sign Acknowledgment 2-19 Section 31. Public Information 2-19 Section 32. Examining, Sampling and Testing Food 2-19 FOOD CARE Chapter 3 Section 1. Compliance with Food Law 3-1 Section 2. Food in a Hermetically Sealed Container 3-2 Section 3. Wild Mushrooms 3-2 Section 4. Animals Slaughtered and Processed Under Inspection 3-2 Section 5. Rendering 3-4 Section 6. Additives 3-4 Section 7. Package Integrity 3-4 Section 8. Fluid Milk and Milk Products 3-4 Section 9. Fish 3-5 Section 10. Molluscan Shellfish 3-5 Section 11. Shucked Shellfish, Packaging and Identification 3-5 Section 12. Shellstock Identification 3-6 Section 13. Shellstock, Condition 3-7 Section 14. Molluscan Shellfish, Original Container 3-7 Section 15. Shellstock, Maintaining Identification 3-8 Section 16. Eggs 3-9 Section 17. Packaged and Unpackaged Food; Separation, Packaging, and Segregation 3-9 Section 18. Preventing Contamination when Tasting 3-10 Section 19. Temperature Requirements 3-11 Section 20. Protection from Unapproved Additives 3-11 ii Section 21. Food Contact with Equipment and Utensils 3-11 Section 22. Segregation and Location of Distressed Merchandise 3-12 Section 23. Miscellaneous Sources of Contamination 3-12 Section 24. Linens and Napkins, Use Limitation 3-12 Section 25. Food Storage, Allowable Areas 3-12 Section 26. Food Storage, Prohibited Areas 3-13 Section 27. Storage or Display of Food in Contact with Water or Ice 3-13 Section 28. Food Storage Containers, Identified with Common Name of Food 3-13 Section 29. Vended Potentially Hazardous Food, Original Container 3-14 Section 30. Cooling, Heating, and Holding Capacities 3-14 Section 31. Cooling Times and Temperatures 3-14 Section 32. Cooling Methods 3-14 Section 33. Frozen Food Storage 3-15 Section 34. Parasite Destruction in Fish 3-15 Section 35. Records, Creation and Retention for Freezing Fish 3-16 Section 36. Ice 3-17 Section 37. Ice Used as Exterior Coolant, Prohibited as Ingredient 3-17 Section 38. Food Preparation, Preventing Contamination 3-17 Section 39. Preventing Contamination from Hands 3-17 Section 40. Washing Fruits and Vegetables 3-17 Section 41. Raw Animal Foods, Heating Times and Temperatures 3-18 Section 42. Raw Animal Food, Microwave Cooking 3-21 Section 43. Plant Food Cooking for Hot Holding 3-21 Section 44. Non-Continuous Cooking of Raw Animal Foods 3-21 Section 45. Pasteurized Eggs, Substitute for Raw Shell Eggs for Certain Recipes 3-22 Section 46. Reheating for Hot Holding 3-22 Section 47. Reheating for Immediate Service 3-23 Section 48. Food Temperature Measuring Devices 3-23 Section 49. Thawing Potentially Hazardous Foods 3-23 Section 50. Potentially Hazardous Food, Slacking 3-24 Section 51. Potentially Hazardous Food, Hot and Cold Holding 3-24 Section 52. Condiments, Protection 3-25 Section 53. Utensils, Consumer Self-Service 3-25 Section 54. Using Clean Tableware for Second Portions and Refills 3-25 Section 55. In-Use Utensils, Between-Use Storage 3-26 Section 56. Refilling Returnables 3-26 Section 57. Returned Food, Re-service or Sale 3-26 Section 58. Food Display Protection 3-27 Section 59. Consumer Self-Service Operations 3-27 Section 60. Ready-to-Eat, Potentially Hazardous Food, Date Marking 3-28 Section 61. Ready-to-Eat, Potentially Hazardous Food, Disposition 3-29 Section 62. Time as a Public Health Control 3-30 Section 63. Variance Requirement 3-31 Section 64. Reduced Oxygen Packaging without a variance, Criteria 3-32 Section 65. Standards of Identity 3-36 Section 66. Honestly Presented 3-36 iii Section 67. Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens 3-36 Section 68. Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food 3-37 Section 69. Pasteurized Foods, Prohibited Re-Service, and Prohibited Food 3-37 Section 70. Extraction of Honey 3-39 Section 71. Pumping Honey 3-39 Section 72. Honey Grading 3-39 Section 73. Meat and Poultry Establishment Processing Requirements 3-40 Section 74. Tagging Food Products, “Wyoming Retained” 3-40 Section 75. Juice Treated 3-41 Section 76. Treating Juice 3-41 LABELING Chapter 4 Section 1. Labels 4-1 Section 2. Other Forms of Information 4-2 Section 3. Country of Origin Food Labeling; Requirements and Inspections 4-2 Section 4. Exemptions to Country of Origin Labeling 4-5 Section 5. Official Marks, Devices, Marking Products and Their Containers 4-5 Section 6. Specific Labeling Requirements for Inspected and Passed Meat and Poultry Products, Label Contents and Approval 4-7 Section 7. Ungraded Eggs 4-8 Section 8. Bottled Water Labeling Requirements 4-9 PERSONAL HYGIENE Chapter 5 Section 1. Employee Health 5-1 Section 2. Clean Condition 5-1 Section 3. Cleaning Procedure 5-1 Section 4. When To Wash 5-2 Section 5. Where To Wash 5-2 Section 6. Hand Antiseptics 5-2 Section 7. Gloves, Use Limitation 5-4 Section 8. Clothing 5-4 Section 9. Employee Practices 5-4 iv EQUIPMENT AND UTENSILS Chapter 6 Section 1. Equipment and Utensils, Design and Construction 6-1 Section 2. Lead in Ceramic, China, and Crystal Utensils; Use Limitation 6-1 Section 3. Copper, Use Limitation 6-1 Section 4. Galvanized Metal, Use Limitation 6-2 Section 5. Single-Service and Single-Use 6-2 Section 6. Wood, Plastic; Use Limitation 6-2 Section 7. Shells, Use Limitation 6-3 Section 8. Single-Service and Single-Use Articles, Use Limitation 6-3 Section 9. Single-Service and Single-Use Articles, Required Use 6-3 Section 10. Food Equipment, Certification and Classification 6-3 Section 11. Characteristics of Food Contact Surfaces 6-3 Section 12. Conditioning Device, Design 6-4 Section 13. Nonstick Coatings, Use Limitation 6-4 Section 14. Food-Contact Surfaces 6-4 Section 15. Cast Iron, Use Limitation 6-5 Section 16. "V" Threads, Use Limitation 6-5 Section 17. Hot Oil Filtering Equipment 6-5 Section 18. Molluscan Shellfish Tanks 6-5 Section 19. Can Openers 6-6 Section 20. Can Openers on Vending Machines 6-6 Section 21. Equipment Openings, Closures and Deflectors 6-6 Section 22. Vending Machine, Vending Stage Closure 6-7 Section 23. Vending Machines, Automatic Shutoff 6-7 Section 24. Vending Machine Doors and Openings 6-8 Section 25. Bearings and Gear Boxes, Leakproof 6-8 Section 26. Food-Contact Surface Lubricants 6-8 Section 27. Condenser Unit, Separation 6-8 Section 28. Dispensing Equipment, Protection of Equipment and Food 6-9 Section 29. Beverage Tubing, Separation 6-9 Section 30. Ice Units, Separation of Drains 6-9 Section 31. Warewashing Sinks and Drainboards, Self-Draining 6-9 Section 32. Equipment Compartments, Drainage 6-10 Section 33. CIP Equipment 6-10 Section 34. Vending Machines, Liquid Waste Products 6-10 Section 35. Temperature Measuring Devices 6-11 Section 36. Food Temperature Measuring Devices 6-11 Section 37. Temperature Measuring Devices, Ambient Air and Water 6-11 Section 38. Pressure Measuring Devices, Mechanical Warewashing Equipment 6-12 Section 39. Nonfood-Contact Surfaces 6-12 Section 40. Kick Plates, Removable 6-12 Section 41. Case Lot Handling Equipment, Movability 6-12 Section 42. Heating, Ventilating, Air Conditioning System Vents 6-12 v Section 43.