010-10 Wyo. Code R. §§ 10-4 - HACCP Plans Required in Official Meat and Poultry Establishments
(a) Every official establishment shall have a
written HACCP plan as specified in 9 CFR 417 Hazard Analysis and Critical
Control Point (HACCP) Systems.
Notes
State regulations are updated quarterly; we currently have two versions available. Below is a comparison between our most recent version and the prior quarterly release. More comparison features will be added as we have more versions to compare.
No prior version found.