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
- Section 3-2 - Food in a Hermetically Sealed Container
- Section 3-3 - Wild Mushrooms
- Section 3-4 - Animals Slaughtered and Processed Under Inspection
- Section 3-5 - Rendering
- Section 3-6 - Additives
- Section 3-7 - Package Integrity
- Section 3-8 - Fluid Milk and Milk Products
- Section 3-9 - Fish
- Section 3-10 - Molluscan Shellfish
- Section 3-11 - Shucked Shellfish, Packaging and Identification
- Section 3-12 - Shellstock Identification
- Section 3-13 - Shellstock, Condition
- Section 3-14 - Molluscan Shellfish, Original Container
- Section 3-15 - Shellstock, Maintaining Identification
- Section 3-16 - Eggs
- Section 3-17 - Packaged and Unpackaged Food; Separation, Packaging, and Segregation
- Section 3-18 - Preventing Contamination when Tasting
- Section 3-19 - Temperature Requirements
- Section 3-20 - Protection from Unapproved Additives
- Section 3-21 - Food Contact with Equipment and Utensils
- Section 3-22 - Segregation and Location of Distressed Merchandise
- Section 3-23 - Miscellaneous Sources of Contamination
- Section 3-24 - Linens and Napkins, Use Limitation
- Section 3-25 - Food Storage, Allowable Areas
- Section 3-26 - Food Storage, Prohibited Areas
- Section 3-27 - Storage or Display of Food in Contact with Water or Ice
- Section 3-28 - Food Storage Containers, Identified with Common Name of Food
- Section 3-29 - Vended Potentially Hazardous Food, Original Container
- Section 3-30 - Cooling, Heating, and Holding Capacities
- Section 3-31 - Cooling Times and Temperatures
- Section 3-32 - Cooling Methods
- Section 3-33 - Frozen Food Storage
- Section 3-34 - Parasite Destruction in Fish
- Section 3-35 - Records, Creation and Retention for Freezing Fish
- Section 3-36 - Ice
- Section 3-37 - Ice Used as Exterior Coolant, Prohibited as Ingredient
- Section 3-38 - Food Preparation Preventing Contamination
- Section 3-39 - Preventing Contamination from Hands
- Section 3-40 - Washing Fruits and Vegetables
- Section 3-41 - Raw Animal Foods, Heating Times and Temperatures
- Section 3-42 - Raw Animal Food, Microwave Cooking
- Section 3-43 - Plant Food Cooking for Hot Holding
- Section 3-44 - Non-Continuous Cooking of Raw Animal Food
- Section 3-45 - Pasteurized Eggs, Substitute for Raw Eggs for Certain Recipes
- Section 3-46 - Reheating for Hot Holding
- Section 3-47 - Reheating for Immediate Service
- Section 3-48 - Food Temperature Measuring Devices
- Section 3-49 - Thawing Potentially Hazardous Foods
- Section 3-50 - Potentially Hazardous Food, Slacking
- Section 3-51 - Potentially Hazardous Food, Hot and Cold Holding
- Section 3-52 - Condiments, Protection
- Section 3-53 - Utensils, Consumer Self-Service
- Section 3-54 - Using Clean Tableware for Second Portions and Refills
- Section 3-55 - In-Use Utensils, Between - Use Storage
- Section 3-56 - Refilling Returnables
- Section 3-57 - Returned Food, Re-Service or Sale
- Section 3-58 - Food Display Protection
- Section 3-59 - Consumer Self-Service Operations
- Section 3-60 - Ready-to-Eat, Potentially Hazardous Food, Date Marking
- Section 3-61 - Ready-to-Eat, Potentially Hazardous Food, Disposition
- Section 3-62 - Time as a Public Health Control
- Section 3-63 - Variance Requirement
- Section 3-64 - Reduced Oxygen Packaging without a variance, Criteria
- Section 3-65 - Standards of Identity, Date Information
- Section 3-66 - Honestly Presented
- Section 3-67 - Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens
- Section 3-68 - Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food
- Section 3-69 - Pasteurized Foods, Prohibited Re-Service, and Prohibited Food
- Section 3-70 - Extraction of Honey
- Section 3-71 - Pumping Honey
- Section 3-72 - Honey Grading
- Section 3-73 - Meat and Poultry Establishment Processing Requirements
- Section 3-74 - Tagging Food Products, "Wyoming Retained"
- Section 3-75 - Juice Treated
- Section 3-76 - Treating Juice
Current through September 21, 2024
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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