010-3 Wyo. Code R. §§ 3-44 - Non-Continuous Cooking of Raw Animal Food
(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
Notes
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