Wyo. Code R. 010-0003-3
Food Safety, Wyoming
Chapter 3: Food Care
Effective Date: 06/28/2000 to 09/29/2000
Rule Type: Superceded Rules & Regulations
Reference Number: 010.0003.3.06282000
(a) Food shall be obtained from sources that comply with law.
(b) Food prepared in a private home may not be used or offered for human consumption in an establishment.
(c) Packaged food shall be labeled as specified in law, including the Wyoming Food, Drug and Cosmetic Safety Act, W.S. 35-7-109 Through 35-7-127, 21 CFR 101 Food Labeling, 9 CFR 317 Labeling, Marking Devices, and Containers, and 9 CFR 381 Subpart N Labeling and Containers, and as specified under chapter 3, sections 11 and 12.
(d) Fish, other than molluscan shellfish, that are intended for consumption in their raw form and allowed as specified in chapter 3, section 41 (c)(i) may be offered for sale or service if they are obtained from a supplier that freezes the fish as specified under chapter 3, section 34; or frozen on the premises as specified under chapter 3, section 34 and records are retained as specified under chapter 3, section 35.
(e) Whole-muscle, intact beef steaks that are intended for consumption in an undercooked form shall be:
(i) Obtained from a food processing plant that packages the steaks and labels them to indicate that they meet the definition of whole-muscle, intact beef; or
(ii) If individually cut in a food establishment:
(A) Cut from whole-muscle intact beef that is labeled by a processing plant to indicate that the beef meets the definition of whole-muscle, intact beef;
(B) Prepared so they remain intact; and
(C) If packaged for undercooking in a food establishment, labeled to indicate that they meet the definition of whole-muscle, intact beef.
(f) Meat and poultry that is not a ready-to-eat food and is in a packaged form when it is offered for sale or otherwise offered for consumption, shall be labeled to include safe handling instructions as specified in law, including 9 CFR 317.2(l) Labels: definitions; required features, and 9 CFR 381.125(b) Special handling labeling requirements.
(a) Food in a hermetically sealed container shall be obtained from a processing plant that is regulated by the regulatory authority.
(a) Except as specified in chapter 3, section 3 (b), mushroom species picked in the wild shall be obtained from sources where each mushroom is individually inspected and found to be safe by an approved mushroom identification expert.
(b) This section does not apply to:
(i) Cultivated wild mushroom species that are grown, harvested, and processed in an operation that is regulated by the regulatory authority; or
(ii) Wild mushroom species if they are in packaged form and are the product of a processing plant that is regulated by the regulatory authority.
All animals except poultry slaughtered and processed for sale shall have antemortem and postmortem inspection and shall meet the requirements of 9 CFR, Part 309, Antemortem Inspection, 310 Postmortem Inspection, and Part 311 Disposal of Diseased or Otherwise Adulterated Carcasses and Parts.
(i) All animals except poultry slaughtered and processed under inspection shall be conducted in accordance with this rule by the Wyoming department of agriculture except as specified in 9 CFR 302 Application of Inspection and Other Requirements and 9 CFR 303 Exemptions.
Exempt establishments handling wild game shall:
(I) Be conducted in accordance with this rule and 9 CFR 302 Application of Inspection and Other Requirements and 9 CFR 303 Exemptions;
(II) Carcasses, meat and meat food products held, processed, identified and prepared separately from all domestic animal carcasses, meat, meat food or meat food by-products;
(III) Be labeled and identified “wild game,” or by the species of wild game, “antelope,” “deer,” “elk,” “moose,” “bear,” etc.;
(IV) The heads, horns, capes, feet, skins, or any part thereof, shall be stored in closed containers and shall not create an offensive condition or odor; and
(V) Processed wild game meat which is abandoned pur- suant to W.S. 23-3-303, shall be subject to the provisions of said statute.
(b) All poultry slaughtered and processed for sale shall have antemortem and postmortem inspection and shall meet the requirements of 9 CFR 381, Subpart J Antemortem Inspection, Subpart K Postmortem Inspection; Disposition of Carcasses and arts.
(i) All poultry slaughtered and processed under inspection shall be conducted in accordance with this rule by the Wyoming department of agriculture except as specified in 9 CFR 381.6 Establishments Requiring Inspection and 9 CFR 381.10 Exemptions.
(c) A voluntary inspection program administered by the Wyoming department of agriculture and meeting the requirements of the USDA for game animals such as exotic animals (reindeer, elk, deer, antelope, water buffalo, or bison) that are “inspected and approved” in accordance with 9 CFR 352 Exotic Animals; Voluntary Inspection or rabbits that are “inspected and certified” in accordance with 9 CFR 354 Voluntary Inspection of Rabbits and Edible Products Thereof shall be performed.
(d) An animal may not be received for sale or service if it is a species of wildlife that is listed in 50 CFR 17 Endangered and Threatened Wildlife and Plants.
(a) Rendering of carcasses and parts shall be done in accordance with 9 CFR 315 Rendering or Other Disposal of Carcasses and Parts Passed For Cooking.
(a) As specified in law including the Wyoming Food, Drug and Cosmetic Safety Act, W. S. 35-7-109 through 35-7-127, food may not contain unapproved food additives or additives that exceed amounts specified in 21 CFR 170-180 relating to food additives, generally recognized as safe or prior sanctioned substances that exceed amounts specified in 21 CFR 181-186, substances that exceed amounts specified in 9 CFR 318.7 Approval of Substances for Use in the Preparation of Products, or pesticide residues that exceed provisions specified in 40 CFR 185 Tolerances for Pesticides in Food.
(a) Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.
(a) Fluid milk and milk products shall be obtained from sources that comply with
Grade A standards as specified in the United States Public Health Service/FDA Pasteurized Milk Ordinance, as amended.
(b) Fluid and dry milk and milk products complying with Grade A standards as specified in United States Public Health Service/FDA Pasteurized Milk Ordinance, as amended shall be obtained pasteurized.
(c) Frozen milk products, such as ice cream, shall be obtained pasteurized as specified in 21 CFR 135 -Frozen Desserts.
(d) Cheese shall be obtained pasteurized unless alternative procedures to pasteurization are specified in the CFR, such as 21 CFR 133 -Cheeses and Related Cheese Products, for curing certain cheese varieties.
Grade A milk and milk for manufacturing purposes shall meet the requirements of the United States Public Health Service/FDA Grade A Pasteurized Milk Ordinance, as amended and Grade A Condensed and Dry Milk Ordinance, as amended.
Section 9. Fish.
(a) Fish that are received for sale or service shall be:
(i) Commercially and legally caught or harvested; or
(ii) Approved by the regulatory authority.
Section 10. Molluscan Shellfish.
(a) Molluscan shellfish shall be obtained from sources the requirements specified in the U.S. Department of Health and Human Services, Public Health Service, Food and Drug Administration, National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish.
(b) Molluscan shellfish received in interstate commerce shall be from sources that are listed in the Interstate Certified Shellfish Shippers List, as amended.
(c) Molluscan shellfish that are recreationally caught may not be received for sale or service.
Section 11. Shucked Shellfish, Packaging and Identification.
(a) Raw shucked shellfish shall be obtained in nonreturnable packages which bear a legible label that identifies the:
(i) Name, address, and certification number of the shucker-packer, or repacker, of the molluscan shellfish; and (ii) The “sell by” date for packages with a capacity of less than one-half (½) gallon (1.87 l) or the date shucked for packages with a capacity of one-half (½) gallon (1.87 l) or more.
(b) A package of raw shucked shellfish that does not bear a label or which bears a label which does not contain all the information as specified under chapter 3, section 11 (a) shall be subject to a hold order, as allowed by law, or seizure and destruction in accordance with 21 CFR Subpart D -Specific Administrative Decisions Regarding Interstate Shipments, Section 1240.60(d).
(a) Shellstock shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the shellstock, as specified in the National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish, and that list:
(i) Except as specified under chapter 3, section 12 (c), on the harvester’s tag or label, the following information in the following order:
(A) The harvester’s identification number that is assigned by the shellfish control authority,
(B) The date of harvesting;
(C) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the shellfish control authority and including the abbreviation of the name of the state or country in which the shellfish are harvested;
(D) The type and quantity of shellfish; and
(E) The following statement in bold, capitalized type: “This tag is required to be attached until container is empty or retagged and thereafter kept on file for ninety (90) days; and
(ii) Except as specified in chapter 3, section 12 (d), on each dealer’s tag or label, the following information in the following order:
(A) The dealer’s name and address, and the certification number assigned by the shellfish control authority;
(B) The original shipper’s certification number including the abbreviation of the name of the state or country in which the shellfish are harvested;
(C) The same information as specified for a harvester’s tag under chapter 3, section 12 (a)(i)(B)-(D); and (D) The following statement in bold, capitalized type: “This tag is required to be attached until container is empty and thereafter kept on file for ninety (90) days.
(b) A container of shellstock that does not bear a tag or label or that bears a tag or label that does not contain all the information as specified under chapter 3, section 12 (a) shall be subject to a hold order pursuant to W.S. 35-7-114, or seizure and destruction in accordance with 21 CFR Subpart D -Specific Administrative Decisions Regarding Interstate Shipments, Section 1240.60(d).
(c) If a place is provided on the harvester’s tag or label for a dealer’s name, address, and certification number, the dealer’s information shall be listed first.
(d) If the harvester’s tag or label is designed to accommodate each dealer’s identification as specified under chapter 3, section 12 (a)(ii)(A) and (B), individual dealer tags or labels need not be provided.
(a) When received by an establishment, shellstock shall be reasonably free of mud, dead shellfish, and shellfish with broken shells. Dead shellfish or shellstock with badly broken shells shall be discarded.
(a) Except as specified in chapter 3, section 14 (b) and (c), molluscan shellfish may not be removed from the container in which they are received other than immediately before sale or preparation for service.
(b) Shellstock may be removed from the container in which they are received, displayed on drained ice, or held in a display container, and a quantity specified by a consumer may be removed from the display or display container and provided to the consumer if:
(i) The source of the shellstock on display is identified as specified under chapter 3, section 12 and recorded as specified under chapter 3, section 15; and
(ii) The shellstock are protected from contamination.
(c) Shucked shellfish may be removed from the container in which they were received and held in a display container from which individual servings are dispensed upon a consumer’s request if:
(i) The labeling information for the shellfish on display as specified under chapter 3, section 11 is retained and correlated to the date when, or dates during which, the shellfish are sold or served; and (ii) The shellfish are protected from contamination.
(a) Except as specified under chapter 3, section 15 (b)(ii), shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
(b) The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for ninety (90) calendar days from the date the container is emptied by:
(i) Using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served; and
(ii) If shellstock are removed from their tagged or labeled container:
(A) Using only one (1) tagged or labeled container at a time; or
(B) Using more than one (1) tagged or labeled container at a time and obtaining a variance from the regulatory authority as specified in chapter 1, section 6 based on a HACCP plan that:
(I) Is submitted by the license holder and approved as specified under chapter 1, section 7,
(II) Preserves source identification by using a record keeping system as specified under chapter 3, section 15 (b)(i), and
(III) Ensures that shellstock from one tagged or labeled container are not commingled with shellstock from another container before being ordered by the consumer.
(a) Shell eggs shall conform to the requirements of 7 CFR 57 Regulations Governing the Inspection of Eggs and Egg Products, as amended, 7 CFR Part 56 Regulations Governing the Voluntary Grading of Shell Eggs, as amended, and USDA AMS 56 U.S. Standards, Grades, and Weight Classes for Shell Eggs, as amended.
(b) Liquid, frozen, and dry eggs and egg products shall be obtained pasteurized.
(a) Food shall be protected from cross contamination by:
(i) Separating raw animal foods during storage, preparation, holding, and display from:
(A) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables; and
(B) Cooked ready-to-eat food;
(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:
(A) Using separate equipment for each type; or
(B) Arranging each type of food in equipment so that cross contamination of one type with another is prevented; and
(C) Preparing each type of food at different times or in separate areas;
(iii) Cleaning equipment and utensils as specified under chapter 7, section 2 (c) and sanitizing as specified under chapter 7, section 17;
(iv) Except as specified in chapter 3, section 17 (b), storing the food in packages, covered containers, or wrappings;
(v) Cleaning hermetically sealed containers of food of visible soil before opening;
(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;
(vii) Storing damaged, spoiled, or recalled food being held in the food establishment as specified under chapter 3, section 22;
(viii) Separating fruits and vegetables, before they are washed as specified under chapter 3, section 40 from ready-to-eat food; and
(ix) The use of burlap as a wrapping for meat will not be permitted unless the meat is first wrapped with a food grade paper or cloth which will prevent contamination with lint or other foreign matter.
(b) Chapter 3, section 17 (a) (iv) does not apply to:
(i) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption;
(ii) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks; smoked or cured sausages that are placed on clean, sanitized racks;
(iii) Food being cooled as specified under chapter 3, section 32 (b)(ii); or
(iv) Shellstock.
(a) A food employee may not use a utensil more than once to taste food that is to be sold or served.
(a) Except as specified in chapter 3, section 19 (b), refrigerated, potentially hazardous food shall be at a temperature of 41°F (5°C) or below when received.
(b) If a temperature other than 41°F (5°C) for a potentially hazardous food is specified in law governing its distribution, such as laws governing milk, molluscan shellfish, and shell eggs, the food may be received at the specified temperature.
(c) Potentially hazardous food that is cooked to a temperature and for a time specified under chapter 3, section 41 through 43 and received hot shall be at a temperature of 140°F (60°C) or above.
(d) A food that is labeled frozen and shipped frozen by a processing plant shall be received frozen.
(e) Upon receipt, potentially hazardous food shall be free of evidence of previous temperature abuse.
(a) Food shall be protected from contamination that may result from the addition of, as specified in chapter 3, section 6:
(i) Unsafe or unapproved food or color additives; and
(ii) Unsafe or unapproved levels of approved food and color additives.
(b) A food employee may not:
(i) Apply sulfiting agents to fresh fruits and vegetables intended for raw consumption or to a food considered to be a good source of vitamin B1; or
(ii) Serve or sell food specified under chapter 3, section 20 (b)(i) that is treated with sulfiting agents before receipt by the establishment, except that grapes need not meet this subparagraph.
(a) Food shall only contact surfaces of equipment and utensils that are cleaned as specified under chapter 7, section 2 of this Rule and sanitized as specified under chapter 7, section 15 of this Rule.
(a) Products that are held by the license holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles.
(a) Food shall be protected from contamination that may result from a factor or source not specified under chapter 3, sections 38 and 54.
Section 24. Linens and Napkins, Use Limitation.
(a) Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer.
Section 25. Food Storage, Allowable Areas.
(a) Except as specified in chapter 3, section 25 (b) and (c), food shall be protected from contamination by storing the food:
(i) In a clean, dry location;
(ii) Where it is not exposed to splash, dust, or other contamination;
and
(iii) At least six (6) inches (15 cm) above the floor.
(b) Food in packages and working containers may be stored less than six (6) inches (15 cm) above the floor on case lot handling equipment as specified under chapter 6, section 43.
(c) Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
Section 26. Food Storage, Prohibited Areas.
(a) Food may not be stored:
(i) In locker rooms;
(ii) In toilet rooms;
(iii) In dressing rooms;
(iv) In garbage rooms;
(v) In mechanical rooms;
(vi) Under sewer lines that are not shielded to intercept potential drips;
(vii) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed;
(viii) Under open stairwells; or (ix) Under other sources of contamination.
(a) Packaged food shall not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or its positioning in the ice or water.
(b) Except as specified in chapter 3, section 27 (c) and (d), unpackaged food may not be stored in direct contact with undrained ice.
(c) Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu may be immersed in ice or water.
(d) Raw chicken and raw fish that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale.
(a) Working containers holding food or food ingredients that are removed from their original packages for use in the establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food except that containers holding food that can be readily and unmistakably recognized such as dry pasta need not be identified.
(a) Potentially hazardous food dispensed through a vending machine shall be in the package in which it was placed at the establishment or processing plant at which it was prepared.
(a) Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under Chapter 3, sections 31, 41, 42, 43, 45, and 50.
(a) Cooked potentially hazardous food shall be cooled:
(i) Within two (2) hours, from 140°F (60°C) to 70°F (21°C);
(ii) Within four (4) hours from 70°F (21°C) to 41°F (5°C) or less, or to 45°F (7°C) as specified under chapter 3, section 50 (a) (iii).
(b) Potentially hazardous food shall be cooled within four (4) hours to 41°F (5°C) or less, or to 45°F (7°C) as specified under chapter 3, section 50 (a) (iii) if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.
(c) Except as specified in chapter 3, section 31 (d), a potentially hazardous food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier as specified in chapter 3, section 19 (b), shall be cooled within four (4) hours to 41°F (5°C) or less, or 45°F (7°C) or less as specified under chapter 3, section 50 (a) (iii).
(d) Shell eggs need not comply with chapter 3, section 31 (c) if the eggs are placed immediately upon their receipt in refrigerated equipment that is capable of maintaining food at 41°F (5°C) or less, or 45°F (7°C) or less as specified under chapter 3, section 50 (c) (iii).
(a) Cooling shall be accomplished in accordance with the time and temperature criteria specified under chapter 3, section 31 by using one or more of the following methods based on the type of food being cooled:
(b) When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:
(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and
(ii) Loosely covered, or uncovered if protected from overhead con- tamination as specified under chapter 3, section 25 (a) (ii), during the cooling period to facilitate heat transfer from the surface of the food.
(a) Stored frozen foods shall be maintained frozen.
(a) Except as specified in Chapter 3, section 34 (b), before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish other than molluscan shellfish shall be frozen throughout to a temperature of:
(i) -4°F (-20°C) or below for one hundred sixty eight (168) hours, seven (7) days in a freezer; or
(ii) -31°F (-35°C) or below for fifteen (15) hours in a blast freezer.
(b) If the fish are tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern), the fish may be served or sold in a raw, raw-marinated, or partially cooked ready-to-eat form without freezing as specified under chapter 3, section 34 (a).
(a) Except as specified in chapter 3, section 35 (b), if raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records at the establishment for ninety (90) calendar days beyond the time of service or sale of the fish.
(b) If the fish are frozen by a supplier, a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under chapter 3, section 34 may substitute for the records specified under chapter 3, section 35 (a).
(a) Ice for use as a food or a cooling medium shall be made from drinking water.
(a) After use as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment, ice may not be used as food.
(a) During preparation, unpackaged food shall be protected from environmental sources of contamination.
(a) Food employees shall wash their hands as specified under chapter 5.
(b) Except when washing fruits and vegetables as specified under chapter 3, section 40, or when otherwise approved, food employees shall minimize contact with exposed, ready-to-eat food with their bare hands through the use of suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment.
(c) Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
(a) Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form except as specified in chapter 3, section 40 (b) and except that whole, raw fruits and vegetables that are intended for washing by the consumer before consumption need not be washed before they are sold.
(b) Chemicals used to wash or peel raw, whole fruits and vegetables shall meet the requirements specified in 21 CFR 173.315 - Chemicals used in washing or to assist in the lye peeling of fruits and vegetables.
(a) Except as specified under chapter 3, section 41 (b) and (c), raw animal foods, including eggs and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food that is being cooked:
(i) 145°F (63°C) or above for 15 seconds for:
(A) Raw shell eggs that are broken and prepared in response to a consumer's order and for immediate service; and
(B) Except as specified under chapter 3, section 41 (a) (ii), (iii) and (b), fish and meat including pork and game animals commercially raised for food as specified under chapter 3, section 4 (a), (b) and game animals under a voluntary inspection program as specified under chapter 3, section 4 (c);
(ii) 155°F (68 C) for 15 seconds or the temperature specified in the following chart that corresponds to the holding time for ratites, and injected meats, comminuted meat, such as fish, meat, game animals commercially raised for food as specified under chapter 3, section 4 (a), (b) and game animals under a voluntary inspection program as specified under chapter 3, section 4 (c); and raw eggs that are not prepared as specified under chapter 3, section 41 (a)(i)(A):
| Minimum Temperature | Time |
|---|---|
| °F (°C) | 145 (63) 3 minutes |
| 150 (66) 1 minute | |
| 158 (70) | <1 second(instantaneous) |
;or
(iii) 165°F (74°C) or above for 15 seconds for poultry, wild game animals as specified under chapter 3, section 4 (b)and (c), stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry, or ratites.
(b) Whole beef roasts, corned beef roasts, pork roasts, and cured pork roasts such as ham, shall be cooked:
(i) In an oven that is preheated to the temperature specified for the roast's weight in the following chart and that is held at that temperature:
Oven Temperature Based on Roast Weight
| Less than 10 lbs (4.5 kg) | 10 lbs (4.5 kg) or More | |
|---|---|---|
| Still Dry | 350°F (177°C) or more | 250°F (121°C) or more |
| Convection | 325°F (163°C) or more | 250°F (121°C) or more |
| High Humidity1 | 250°F (121°C) or less | 250°F (121°C) or less |
1Relative humidity greater than 90% for at least 1 hour as measured in the cooking chamber or exit of the oven; or in a moisture-impermeable bag that provides 100% humidity.
;and
(ii) As specified in the following chart, to heat all parts of the food to a temperature and for the holding time that corresponds to that temperature:
| Temperature | Time1 | Temperature | Time1 | ||||
|---|---|---|---|---|---|---|---|
| °F (°C) | Minutes | Minutes | Minutes | Minutes | Minutes | Minutes | Minutes |
| 130(54) | 121 | 136(58) | 32 | 142(61) | 8 | ||
| 132(56) | 77 | 138(59) | 19 | 144(62) | 5 | ||
| 134(57) | 47 | 140(60) | 12 | 145(63) | 3 |
1Holding time may include postoven heat rise.
(c) An undercooked whole-muscle, intact beef steak may be served or offered for sale in a ready-to-eat form if:
(i) The establishment serves a population that is not a highly susceptible population;
(ii) The steak is labeled to indicate that it meets the definition of “whole-muscle, intact beef” as specified under chapter 3, section 1 (e); and
(iii) The steak is cooked on both the top and bottom to a surface temperature of 145°F (63°C) or above and a cooked color change is achieved on all external surfaces.
(d) A raw animal food such as raw egg, raw fish, raw-marinated fish, raw molluscan shellfish, or steak tartare; or a partially cooked food such as lightly cooked fish, soft cooked eggs, or rare meat other than whole-muscle, intact beef steaks as specified in chapter 3, section 41 (c) may be served or offered for sale in a ready-to-eat form if:
(i) The food establishment serves a population that is not a highly susceptible population;
(ii) The food is prepared in response to a consumer’s order and for immediate service; and
(iii) The regulatory authority grants a variance from chapter 3, section 41 (a) or (b) as specified in chapter 1, section 5 (a) based on a HACCP plan that:
(A) Is submitted by the license holder and approved as specified under chapter 1, section 6;
(B) Documents scientific data or other information showing that a lesser time and temperature regimen results in a safe food; and
(C) Verifies that equipment and procedures for food preparation and training of food employees at the establishment meet the conditions of the variance.
(a) Raw animal foods cooked in a microwave oven shall be:
(i) Rotated or stirred throughout or midway during cooking to compensate for uneven distribution of heat;
(ii) Covered to retain surface moisture;
(iii) Heated to a temperature of at least 165°F (74°C) in all parts of the food; and
(iv) Allowed to stand covered for two (2) minutes after cooking to obtain temperature equilibrium.
(a) Fruits and vegetables that are cooked for hot holding shall be cooked to a temperature of 140°F (60°C).
(a) Pasteurized eggs or egg products shall be substituted for raw shell eggs in the preparation of foods such as caesar salad, hollandaise or bearnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages that are not:
(i) Cooked as specified under chapter 3, section 41 (a)(i);
(ii) Included in chapter 3, section 41 (c)(i).
(a) Except as specified under chapter 3, section 45 (b) and (c) and in (e), potentially hazardous foods that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for fifteen (15) seconds.
(b) Except as specified under chapter 3, section 45 (c), potentially hazardous food reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) and the food is rotated or stirred, covered, and allowed to stand covered for two (2)
minutes after reheating.
(c) Ready-to-eat food taken from a commercially processed, hermetically sealed container, or from an intact package from a processing plant that is inspected by the regulatory authority shall be heated to a temperature of at least 140°F(60°C ) for hot holding.
(d) Reheating for hot holding shall be done rapidly and the time the food is between the temperature specified under chapter 3, section 50 (a) (ii) or (iii) and 165°F (74°C) may not exceed two (2) hours.
(e) Remaining unsliced portions of roasts of beef that are cooked as specified under chapter 3, section 41 (b) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under chapter 3, section 41 (b).
(a) Cooked and refrigerated food that is prepared for immediate service in response to an individual consumer order, such as a roast beef sandwich au jus, may be served at any temperature.
(a) Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
(a) Except as specified in chapter 3, section 48 (a) (iv), potentially hazardous foods shall be thawed:
(i) Under refrigeration that maintains the food temperature at 41 F (5°C ) or less, or at 45 F (7°C) or less as specified under chapter 3, section 50 (a) (iii); or
(ii) Completely submerged under running water:
(A) At a water temperature of 70 F (21°C) or below;
(B) With sufficient water velocity to agitate and float off loose particles an overflow; and
(C) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or 45°F (7°C) as specified under chapter 3, section 50 (a) (iii); or (D) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified under chapter 3, section 41 (a) or (b) to be above 41°F (5°C), or 45°F (7°C) as specified under chapter 3, section 50 (a) (iii), for more than four (4) hours including:
(I) The time the food is exposed to the running water and the time needed for preparation for cooking; or
(II) The time in the under-refrigeration to be the full time per time to 4F (60) 4F (7C) as specified under chapter 3, section (iii) As part of a cooking process if the food that is frozen is:
(A) Cooked as specified under chapter 3, section 41 (a) or (b) or chapter 3, section 42; or
(B) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or
(iv) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer’s order.
(a) Frozen potentially hazardous food that is slacked to moderate the temperature shall be held:
(i) Under refrigeration that maintains the food temperature at 5°C (41°F) or less, or at 7°C (45°F) or less as specified under chapter 3, section 50 (a) (iii) or;
(ii) At any temperature if the food remains frozen.
(a) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under chapter 3, section 61, potentially hazardous food shall be maintained:
(i) At 140°F (60°C) or above, except that roasts cooked to a temperature and for a time specified under chapter 3, section 41 (b) or reheated as specified in chapter 3, section 45 (e) may be held at a temperature of 130°F (54°C); or
(ii) At 41°F (5°C) or less, except as specified under chapter 3, section 50 (a) (iii), sections 59, and 60.
(iii) At 45°F (7°C) or between 45°F (7°C) and 41°F (5°C) in existing refrigeration equipment that is not capable of maintaining the food at 41°F (5°C) or less if:
The equipment is in place and in use in the establishment; and
(B) Within ten (10) years of the regulatory authority’s adoption of this rule, the equipment is upgraded or replaced to maintain food at a temperature of 41°F (5°C) or less.
(a) Condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection, protected food displays provided with the proper utensils, original containers designed for dispensing, or individual packages or portions.
(b) Condiments at a vending machine location shall be in packages or provided in dispensers that are filled at an approved location, such as the establishment that provides food to the vending machine location, a processing plant, or a properly equipped facility that is located on the site of the vending machine location.
(a) A food dispensing utensil shall be available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
(a) Except for refilling a consumer's drinking cup or container without contact between the pouring utensil and the lip-contact area of the drinking cup or container, food employees may not use tableware, including single-service articles, soiled by the consumer, to provide second portions or refills.
(b) Except as specified in chapter 3, section 53 (c), self-service consumers may not be allowed to use soiled tableware, including single-service articles, to obtain additional food from the display and serving equipment.
(c) Cups and glasses may be reused by self-service consumers if refilling is a contamination-free process as specified under chapter 6, section 30 (a)(i)(ii) and (iv).
(a) During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:
(i) Except as specified under chapter 3, section 54 (a) (ii), in the food with their handles above the top of the food and the container;
(ii) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;
(iii) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under chapter 7, sections 1 and 16;
(iv) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;
(v) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous; or
(vi) In a container of water if the water is maintained at a temperature of at least 60 C (140 F) and the container is cleaned at a frequency specified under chapter 7, section 1 (d) (vii).
(a) A take-home food container returned to a food establishment may not be refilled at an establishment with a potentially hazardous food.
(b) Except as specified in chapter 3, section 55 (c), a take-home food container refilled with food that is not potentially hazardous shall be cleaned as specified under chapter 7, section 37 (b).
(c) Personal take-out beverage containers, such as thermally insulated bottles, nonspill coffee cups and promotional beverage glasses, may be refilled by employees or the consumer if refilling is a contamination-free process as specified under chapter 6, section 30 (a) (i), (ii) and (iv).
(a) Except as specified chapter 3, section 56 (b), after being served or sold and in the possession of a consumer, food that is unused or returned by the consumer may not be offered as food for human consumption.
(b) Except as specified under chapter 3, section 68, a container of food that is not potentially hazardous may be transferred from one consumer to another if:
(i) The food is dispensed so that it is protected from contamination and the container is closed between uses, such as a narrow-neck bottle containing catsup, steak sauce, or wine; or
(ii) The food, such as crackers, salt, or pepper, is in an unopened original package and is maintained in sound condition.
(a) Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards, display cases; or other effective means.
(a) Raw, unpackaged animal food, such as beef, lamb, pork, poultry, and fish may not be offered for consumer self-service. This paragraph does not apply to consumer self-service of ready-to-eat foods at buffets or salad bars that serve foods such as sushi or raw shellfish; ready-to-cook individual portions for immediate cooking and consumption on the premises such as consumer-cooked meats, consumer-selected ingredients for Mongolian barbecue; or raw, frozen, shell-on shrimp or lobster.
(b) Consumer self-service operations for ready-to-eat foods shall be provided with suitable utensils or effective dispensing methods that protect the food from contamination.
(c) Consumer self-service operations such as buffets and salad bars shall be monitored by food employees trained in safe operating procedures.
(a) Except as specified in chapter 3, section 59 (d) (iv), refrigerated, ready-to-eat, potentially hazardous food prepared and held refrigerated for more than twenty four (24) hours in an establishment shall be clearly marked at the time of preparation to indicate the date by which the food shall be consumed which is, including the day of preparation:
(i) Seven (7) calendar days or less from the day that the food is prepared, if the food is maintained at 41°F (5°C) or less; or
(ii) Four (4) calendar days or less from the day the food is prepared, if the food is maintained at 45°F (7°C) or less as specified under chapter 3, section 50 (a) (iii).
(b) Except as specified in chapter 3, section 59 (d) (iv), a ready-to-eat, potentially hazardous food prepared in an establishment and subsequently frozen, shall be clearly marked:
(i) When the food is thawed, to indicate that the food shall be consumed within twenty four (24) hours; or
(ii) When the food is placed into the freezer, to indicate the length of time before freezing that the food is held refrigerated and which is, including the day of preparation:
(A) Seven (7) calendar days or less from the day of preparation, if the food is maintained at 41°F (5°C) or less; or
(B) Four (4) calendar days or less from the day of preparation, if the food is maintained at 45°F (7°C) or less as specified under chapter 3, section 50 (a) (iii); and
(iii) When the food is removed from the freezer, to indicate the date by which the food shall be consumed which is:
(A) Seven (7) calendar days or less after the food is removed from the freezer, minus the time before freezing, that the food is held refrigerated if the food is maintained at 41°F (5°C) or less before and after freezing; or
(B) Four (4) calendar days or less after the food is removed from the freezer, minus the time before freezing, that the food is held refrigerated if the food is maintained at 45°F (7°C) or less as specified under chapter 3, section 50 (a) (iii) before and after freezing.
(c) Except as specified in chapter 3, section 59 (d) (iv) and (v), a container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a processing plant shall be clearly marked, at the time the original container is opened in an establishment, to indicate the date by which the food shall be consumed which is, including the day the original container is opened:
(i) Seven (7) calendar days or less after the original container is opened, if the food is maintained at 41°F (5°C) or less; or
(ii) Four (4) calendar days or less from the day the original container is opened, if the food is maintained at 45°F (7°C) or less as specified under chapter 3, section 50 (a) (iii).
(d) Except as specified in chapter 3, section 59 (d) (iv) and (v), a container of refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a processing plant and subsequently opened and frozen in an establishment shall be clearly marked:
(i) When the food is thawed, to indicate that the food shall be consumed within twenty four (24) hours; or
(ii) To indicate the time between the opening of the original container and freezing including the day of opening the original container:
(A) Seven (7) calendar days or less, after opening the original container if the food is maintained at 41°F (5°C) or less, or
(B) Four (4) calendar days or less after opening the original container if the food is maintained at 45°F (7°C) or less as specified under chapter 3, section 50 (a) (iii); and
(iii) When the food is removed from the freezer, to indicate the date by which the food shall be consumed which is:
(A) Seven (7) calendar days, minus the time before freezing, that the food is held refrigerated if the food is maintained at 41°F (5°C) or less before and after freezing, or
(B) Four (4) calendar days, minus the time before freezing, that the food is held refrigerated if the food is maintained at 45°F (7°C) or less as specified under chapter 3, section 50 (a) (iii) before and after freezing.
(iv) Chapter 3, section 59 (a)-(d) do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request.
(v) Chapter 3, section 59 (c) and (d) do not apply to whole, unsliced portions of a cured and processed product with original casing maintained on the remaining portion, such as bologna, salami, or other sausage in a cellulose casing.
(a) A food specified under chapter 3, section 59 (a) shall be discarded if not consumed within:
(i) Seven (7) calendar days from the date of preparation if the food is maintained at 41°F (5°C) or less; or
(ii) Four (4) calendar days from the date of preparation if the food is maintained at 45°F (7°C) or less as specified under chapter 3, section 50 (a) (iii).
(b) A food specified under chapter 3, section 59 (b) (i) or (d) (i) shall be discarded if not consumed within twenty four (24) hours after thawing.
(c) A food specified under chapter 3, section 59 (b) (ii) and (iii) or (d) (ii) shall be discarded on or before the most recent date marked on the food container or package if the food is not consumed by that date.
(d) A food specified under chapter 3, section 59 (c) shall be discarded if not consumed within, including the day of opening the original container:
(i) Seven (7) calendar days after the date that the original package is opened in an establishment if the food is maintained at 41°F (5°C) or less; or
(ii) Four (4) calendar days after the date that the original package is opened in an establishment if the food is maintained at 45°F (7°C) or less as specified under chapter 3, section 50 (a) (iii).
(e) A food specified under chapter 3, section 59 (a), (b), (c), or (d) shall be discarded if the food is:
(i) Marked with the date specified under chapter 3, section 59 (a), (b), (c), or (d) and the food is not consumed before the most recent date expires;
(ii) In a container or package which does not bear a date or time; or
(iii) Inappropriately marked with a date or time that exceeds the date or time specified under chapter 3, section 59 (a), (b), (c), or (d).
(f) Refrigerated, ready-to-eat, potentially hazardous food prepared in an establishment and dispensed through a vending machine with an automatic shut-off control that is activated at a temperature of:
(i) 41°F (5°C) shall be discarded if not sold within seven (7) days; or
(ii) 45°F (7°C) shall be discarded if not sold within four (4) days.
(g) A refrigerated, potentially hazardous, ready-to-eat food ingredient or a portion of a refrigerated, potentially hazardous, ready-to-eat food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest or first-prepared ingredient or portion and shall be discarded as specified under chapter 3, section 60 (a)-(f).
Section 61. Time as a Public Health Control.
(a) Except as specified in chapter 3, section 61 (b), if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption:
(i) The food shall be marked or otherwise identified to indicate the time that is four (4) hours past the point in time when the food is removed from temperature control;
(ii) The food shall be cooked and served, served if ready-to-eat, or discarded, within four (4) hours from the point in time when the food is removed from temperature control;
(iii) The food in unmarked containers or packages or marked to exceed a four (4) hour limit shall be discarded; and
(iv) Written procedures shall be maintained in the establishment and made available to the regulatory authority upon request, that ensure compliance with:
(A) Chapter 3, section 61(a)(I),(ii) and (iii); and
(B) Chapter 3, section 31 for food that is prepared, cooked, and refrigerated before time is used as a public health control.
(b) In an establishment that serves a highly susceptible population, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
Section 62. Variance Requirement.
(a) An establishment or processing plant shall obtain a variance from the state regulatory authority as specified in chapter 1, section 6 and under chapter 1, section 7 before smoking food as a method of food preservation rather than as a method of flavor enhancement; curing food; brewing alcoholic beverages; using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement or to render a food so that it is not potentially hazardous; packaging food using a reduced oxygen packaging method except as specified under chapter 3, section 63 where a barrier to Clostridium botulinum in addition to refrigeration exists; custom processing animals that are for personal use as food and not for sale or service in an establishment or processing plant; or preparing food by another method that is determined by the regulatory authority to require a variance.
(a) Except for an establishment or processing plant that obtains a variance as specified under chapter 3, section 61, an establishment or processing plant that packages food using a reduced oxygen packaging method and Clostridium botulinum is identified as a microbiological hazard in the final packaged form shall ensure that there are at least two barriers in place to control the growth and toxin formation of Clostridium botulinum.
(b) An establishment or processing plant that packages food using a reduced oxygen packaging method and Clostridium botulinum is identified as a microbiological hazard in the final packaged form shall have a HACCP plan that contains the information specified under chapter 10, section 2 (a)(iv) and that:
(i) Identifies the food to be packaged;
(ii) Limits the food packaged to a food that does not support the growth of Clostridium botulinum because it complies with one of the following:
(A) Has an $a_w$ of 0.91 or less;
(B) Has a pH of 4.6 or less;
(C) Is a meat or poultry product cured at a food processing plant regulated by the U.S.D.A. using substances specified in 9 CFR 318.7 Approval of Substances for Use in the Preparation of Products and 9 CFR 381.147 Restrictions on the Use of Substances in Poultry Products and is received in an intact package; or
(D) Is a food with a high level of competing organisms such as raw meat or raw poultry;
(iii) Specifies methods for maintaining food at 41°F (5°C) or below;
(iv) Describes how the packages shall be prominently and conspicuously labeled on the principal display panel in bold type on a contrasting background, with instructions to:
Maintain the food at 41 F (50C) or below; and
Discard the food if within fourteen(14)calendar days of its packaging it is not served for on-premises consumption, or consumed if served or sold for off-premises consumption;
(v) Limits the shelf life to no more than fourteen (14) calendar days from packaging to consumption or the original manufacturer's 'sell by' or 'use by' date, whichever occurs first;
(vi) Includes operational procedures that:
(A) Prohibit contacting food with bare hands,
(B) Identify a designated area and the method by which:
(I) Physical barriers or methods of separation of raw foods and ready-to-eat foods minimize cross contamination; and
(II) Access to the processing equipment is restricted to responsible trained personnel familiar with the potential hazards of the operation; and
(C) Delineate cleaning and sanitization procedures for food-contact surfaces; and
(vii) Describes the training program that ensures that the individual responsible for the reduced oxygen packaging operation understands the:
(A) Concepts required for a safe operation;
(B) Equipment and facilities; and
(C) Procedures specified under chapter 3, section 63 (a) (vi) and chapter 9, section 2 (a) (iv).
(c) Except for fish that is frozen an establishment may not package fish using a reduced oxygen packaging method.
(a) Packaged food shall comply with standard of identity requirements as specified in law including the Wyoming Food, Drug and Cosmetic Safety Act, W. S. 35-7-109 through 35-7-127, in 21 CFR 131-169 and 9 CFR 319 Definitions and Standards of Identity or Composition, and the general requirements in 21 CFR 130 -Food Standards: General and 9 CFR 319 Subpart A -General.
(a) Food shall be offered for human consumption in a way that does not mislead or misinform the consumer and as specified in law including the Wyoming Food, Drug and Cosmetic Safety Act W. S. 35-7-109 through 35-7-127.
(b) Food or color additives, colored overwraps, or lights may not be used to misrepresent the true appearance, color, or quality of a food and as specified in law including the Wyoming Food, Drug and Cosmetic Safety Act W. S. 35-7-109 through 35-7-122.
(a) Food establishment or manufacturers' dating information on foods may not be concealed or altered and as specified in law including the Wyoming Food, Drug and Cosmetic Safety Act W. S. 35-7-109 through 35-7-127.
(a) A food that is unsafe, adulterated, or not honestly presented shall be reconditioned according to an approved procedure or discarded.
(b) Food that is not from an approved source as specified under chapter 3, sections 1-4 and 8-10 shall be discarded.
(c) Ready-to-eat food that may have been contaminated by an employee who has been restricted or excluded as specified under chapter 1, section 13 shall be discarded.
(d) Food that is contaminated by food employees, consumers, or other persons through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
(a) In an establishment that serves a highly susceptible population:
(i) Prepackaged juice or a prepackaged beverage containing juice that bears a warning label as specified in 21 CFR, Section 101.17(g) Food Labeling, may not be served or offered for sale;
(ii) Pasteurized shell eggs or pasteurized liquid, frozen, or dry eggs or egg products shall be substituted for raw shell eggs in the preparation of:
(A) Foods such as Caesar salad, hollandaise or bearnaise sauce, mayonnaise, egg nog, ice cream, and egg-fortified beverages; and
(B) Except as specified in chapter 3, section 68 (v), recipes in which more than one egg is broken and the eggs are combined;
(iii) Food in an unopened original package may not be re-served; and
(iv) 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 shell eggs, and meringue; and
(C) Raw seed sprouts.
(v) Chapter 3, section 68 (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, soufflé, 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
(2) 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.
(a) Honey should be extracted only from combs free from blood of the bees or the larvae of the wax moth, and combs that are properly capped.
Combs from colonies containing dead adults or larvae, pesticides, antibiotics or any other adulterants shall not be extracted.
(a) Before pumping honey, it shall first be strained through a screen of at least eight mesh to the inch, or pumped from a baffled sump tank which provides a constant supply of honey for the pump.
(a) All honey or honey product sold or offered for sale or grade shall conform to the grading requirements of 50 FR 15861 United States Standards for Grades of Extracted Honey, as amended, or 32 FR 7565 United States Standards for Grades of Comb Honey, as amended, for the specific grade to which reference is made.
Meat and poultry products processed in an official establishment shall meet the requirements of 9 CFR 318 Products and Other Articles Entering Official Establishments, 319 Definitions and Standards of Identity or Composition, and 381 Poultry Products Inspection Regulations, Subpart O- Entry of Articles Into Official Establishments; Processing Inspection and Other Reinspections; Processing Requirements, and Subpart P- Definitions and Standards of Identity or Composition.
Any food product suspected of being unsound, unhealthful, adulterated or in any way unfit for human food may be tagged with a 'Wyoming Retain' tag by the regulatory authority.
The regulatory authority shall:
Record the tag number; and
The kind and amount of the food product retained.
(ii) The retain tag shall:
Accompany the food product to the room in which it is retained for final inspection; and
(B) Not be removed except under the following conditions:
When the final inspection is made, if the food product is an inspected meat product, the original mark, stamp or label thereon shall be removed or defaced and the regulatory authority shall stamp “Inspected and condemned”; and
The retain tag shall accompany the meat product into the tank.
(iii) The regulatory authority shall make a complete record of the transaction.
(iv) If, upon final inspection the food product is passed for food, the regulatory authority shall remove the retained tag and record the transaction.