010-3 Wyo. Code R. §§ 3-69 - Pasteurized Foods, Prohibited Re-Service, and Prohibited Food

(a) In an establishment that serves a highly susceptible population:

(i) The following criteria apply to juice:

(A) For the purposes of this paragraph only, children who are age 9 or less and receive food in a school, day care setting, or similar facility that provides custodial care are included as highly susceptible populations;

(B) Prepackaged juice or a prepackaged beverage containing juice that bears a warning label as specified in 21 CFR, Section 101.17(g) Food Labeling, or a packaged juice or beverage containing juice, that bears a warning label as specified under Chapter 3, Section 76(a) (ii) may not be served or offered for sale; and

(C) Unpackaged juice that is prepared on the premises for service or sale in a ready-to-eat form shall be processed under a HACCP plan that contains the information specified under Chapter 10, Section 2(a)(ii)-(v) and as specified in 21 CFR Part 120 - Hazard Analysis and Critical Control Point (HACCP) Systems, Subpart B Pathogen Reduction, 120.24 Process controls.

(ii) Pasteurized eggs or egg products shall be substituted for raw eggs in the preparation of:

(A) Foods such as Caesar salad, hollandaise or Barnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-fortified beverages;

(B) Except as specified in Chapter 3, Section 69(v), recipes in which more than one egg is broken and the eggs are combined;

(v) 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 eggs, and meringue; and

(C) Raw seed sprouts.

(iv) Time only, as the public health control as specified in Chapter 3, Section 62(d), may not be used for raw eggs.

(vi) Chapter 3, Section 69(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, souffl, 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

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.

Notes

010-3 Wyo. Code R. §§ 3-69