Wyo. Code R. agency 010, Subagency 0003, ch. 3 - FOOD CARE
- § 3-1 - Compliance with Food Law
- § 3-2 - Food in a Hermetically Sealed Container
- § 3-3 - Wild Mushrooms
- § 3-4 - Animals Slaughtered and Processed Under Inspection
- § 3-5 - Rendering
- § 3-6 - Additives
- § 3-7 - Package Integrity
- § 3-8 - Fluid Milk and Milk Products
- § 3-9 - Fish
- § 3-10 - Molluscan Shellfish
- § 3-11 - Shucked Shellfish, Packaging and Identification
- § 3-12 - Shellstock Identification
- § 3-13 - Shellstock, Condition
- § 3-14 - Molluscan Shellfish, Original Container
- § 3-15 - Shellstock, Maintaining Identification
- § 3-16 - Eggs
- § 3-17 - Packaged and Unpackaged Food; Separation, Packaging, and Segregation
- § 3-18 - Preventing Contamination when Tasting
- § 3-19 - Temperature Requirements
- § 3-20 - Protection from Unapproved Additives
- § 3-21 - Food Contact with Equipment and Utensils
- § 3-22 - Segregation and Location of Distressed Merchandise
- § 3-23 - Miscellaneous Sources of Contamination
- § 3-24 - Linens and Napkins, Use Limitation
- § 3-25 - Food Storage, Allowable Areas
- § 3-26 - Food Storage, Prohibited Areas
- § 3-27 - Storage or Display of Food in Contact with Water or Ice
- § 3-28 - Food Storage Containers, Identified with Common Name of Food
- § 3-29 - Vended Potentially Hazardous Food, Original Container
- § 3-30 - Cooling, Heating, and Holding Capacities
- § 3-31 - Cooling Times and Temperatures
- § 3-32 - Cooling Methods
- § 3-33 - Frozen Food Storage
- § 3-34 - Parasite Destruction in Fish
- § 3-35 - Records, Creation and Retention for Freezing Fish
- § 3-36 - Ice
- § 3-37 - Ice Used as Exterior Coolant, Prohibited as Ingredient
- § 3-38 - Food Preparation Preventing Contamination
- § 3-39 - Preventing Contamination from Hands
- § 3-40 - Washing Fruits and Vegetables
- § 3-41 - Raw Animal Foods, Heating Times and Temperatures
- § 3-42 - Raw Animal Food, Microwave Cooking
- § 3-43 - Plant Food Cooking for Hot Holding
- § 3-44 - Non-Continuous Cooking of Raw Animal Food
- § 3-45 - Pasteurized Eggs, Substitute for Raw Eggs for Certain Recipes
- § 3-46 - Reheating for Hot Holding
- § 3-47 - Reheating for Immediate Service
- § 3-48 - Food Temperature Measuring Devices
- § 3-49 - Thawing Potentially Hazardous Foods
- § 3-50 - Potentially Hazardous Food, Slacking
- § 3-51 - Potentially Hazardous Food, Hot and Cold Holding
- § 3-52 - Condiments, Protection
- § 3-53 - Utensils, Consumer Self-Service
- § 3-54 - Using Clean Tableware for Second Portions and Refills
- § 3-55 - In-Use Utensils, Between - Use Storage
- § 3-56 - Refilling Returnables
- § 3-57 - Returned Food, Re-Service or Sale
- § 3-58 - Food Display Protection
- § 3-59 - Consumer Self-Service Operations
- § 3-60 - Ready-to-Eat, Potentially Hazardous Food, Date Marking
- § 3-61 - Ready-to-Eat, Potentially Hazardous Food, Disposition
- § 3-62 - Time as a Public Health Control
- § 3-63 - Variance Requirement
- § 3-64 - Reduced Oxygen Packaging without a variance, Criteria
- § 3-65 - Standards of Identity, Date Information
- § 3-66 - Honestly Presented
- § 3-67 - Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens
- § 3-68 - Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food
- § 3-69 - Pasteurized Foods, Prohibited Re-Service, and Prohibited Food
- § 3-70 - Extraction of Honey
- § 3-71 - Pumping Honey
- § 3-72 - Honey Grading
- § 3-73 - Meat and Poultry Establishment Processing Requirements
- § 3-74 - Tagging Food Products, "Wyoming Retained"
- § 3-75 - Juice Treated
- § 3-76 - Treating Juice
Notes
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