010-3 Wyo. Code R. §§ 3-51 - Potentially Hazardous Food, Hot and Cold Holding

(a) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Chapter 3, Section 62, potentially hazardous food shall be maintained:

(i) At 135ºF (57.2ºC) 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^oF (54^oC) or

above; or

(ii) At 41^oF (5^oC) or less.

(b) Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of or less.

Notes

010-3 Wyo. Code R. §§ 3-51