Wyoming Administrative Code
Agency 010 - Agriculture, Dept. of
Sub-Agency 0003 - Medicine, Board of
Chapter 3 - FOOD CARE
Section 3-69 - Pasteurized Foods, Prohibited Re-Service, and Prohibited Food
Universal Citation: WY Code of Rules 3-69
Current through September 21, 2024
(a) In an establishment that serves a highly susceptible population:
(i) The following
criteria apply to juice:
(A) For the purposes
of this paragraph only, children who are age 9 or less and receive food in a
school, day care setting, or similar facility that provides custodial care are
included as highly susceptible populations;
(B) Prepackaged juice or a prepackaged
beverage containing juice that bears a warning label as specified in
21 CFR,
Section 101.17(g) Food
Labeling, or a packaged juice or beverage containing juice, that bears a
warning label as specified under Chapter 3, Section
76(a)
(ii) may not be served or offered for sale;
and
(C) Unpackaged juice that is
prepared on the premises for service or sale in a ready-to-eat form shall be
processed under a HACCP plan that contains the information specified under
Chapter 10, Section 2(a)(ii)-(v) and as specified in 21 CFR Part 120 - Hazard
Analysis and Critical Control Point (HACCP) Systems, Subpart B Pathogen
Reduction, 120.24 Process controls.
(ii) Pasteurized eggs or egg products shall
be substituted for raw eggs in the preparation of:
(A) Foods such as Caesar salad, hollandaise
or Barnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-fortified
beverages;
(B) Except as specified
in Chapter 3, Section
69(v), recipes in which
more than one egg is broken and the eggs are combined;
(v) The following foods may not be served or
offered for sale in a ready-to-eat form:
(A)
Raw animal foods such as raw fish, raw-marinated fish, raw molluscan shellfish,
and steak tartare;
(B) A partially
cooked animal food such as lightly cooked fish, rare meat, soft-cooked eggs
that are made from raw eggs, and meringue; and
(C) Raw seed sprouts.
(iv) Time only, as the public health control
as specified in Chapter 3, Section
62(d), may not be used for
raw eggs.
(vi) Chapter 3, Section
69(a)
(ii)(B), does not apply if:
(A) The raw eggs are combined immediately
before cooking for one consumer's serving at a single meal, cooked as specified
in Chapter 3, Section
41(a)(i), and served
immediately, such as an omelet, souffl, or scrambled eggs;
(B) The raw eggs are combined as an
ingredient immediately before baking and the eggs are thoroughly cooked to a
ready-to-eat form, such as a cake, muffin, or bread; or
(C) The preparation of the food is conducted
under a HACCP plan that:
(I) Identifies the
food to be prepared;
(II) Prohibits
contacting ready-to-eat food with bare hands;
(III) Includes specifications and practices
that ensure:
(1.) Salmonella
enteritidis growth is controlled before and after cooking; and
Salmonella enteritidis is destroyed by cooking the eggs according to the temperature and time specified in Chapter 3, Section 41(a)(ii);
(IV) Contains the
information specified in Chapter 10, Section
2(a)(iv), including
procedures that:
(1.) Control cross
contamination of ready-to-eat food with raw eggs; and
(2.) Delineate cleaning and sanitization
procedures for food-contact surfaces; and
(V) Describes the training program that
ensures that the food employee responsible for the preparation of the food
understands the procedures to be used.
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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