010-3 Wyo. Code R. §§ 3-19 - Temperature Requirements
(a) Except as
specified in Chapter 3, Section
19(b), refrigerated,
potentially hazardous food shall be at a temperature of
41oF (5oC) or below when
received.
(b) If a temperature
other than 41oF (5oC) for
a potentially hazardous food is specified in law governing its distribution,
such as laws governing milk and molluscan shellfish, the food may be received
at the specified temperature.
(c)
Raw eggs shall be received in refrigerated equipment that maintains an ambient
air temperature of 45ºF (7ºC) or less.
(d) 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 135ºF (57.2ºC) or
above.
(e) A food that is labeled
frozen and shipped frozen by a processing plant shall be received
frozen.
(f) Upon receipt,
potentially hazardous food shall be free of evidence of previous temperature
abuse.
Notes
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