010-3 Wyo. Code R. §§ 3-31 - Cooling Times and Temperatures

(a) Cooked potentially hazardous food shall be cooled:

(i) Within two (2) hours, from 135^oF (60^oC) to 70^oF (21^oC); and

(ii) Within four (4) hours from 70 ( 21^oC) to 41^oF (5^oC) or less.

(b) Potentially hazardous food shall be cooled within four (4) hours to 41^oF (5^oC) or less 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^oF (5^oC) during shipment from the supplier as specified in Chapter 3, Section 19(b), shall be cooled within four (4) hours to 41^oF (5^oC) or less

(d) Raw eggs shall be received as specified under Chapter 3, Section 19(c) and immediately placed in refrigerated equipment that is capable of maintaining food at 41^oF (5^oC) or less.

Notes

010-3 Wyo. Code R. §§ 3-31