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
Universal Citation: WY Code of Rules 1-10
Current through September 21, 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.
Disclaimer: These regulations may not be the most recent version. Wyoming may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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