010-7 Wyo. Code R. §§ 7-1 - Equipment Food-Contact Surfaces and Utensils

(a) Equipment food-contact surfaces and utensils shall be cleaned:

(i) Except as specified in Chapter 7, Section 1(b), between each use of a different type of raw animal species such as beef, fish, lamb, pork, or poultry;

(ii) Each time there is a change from working with raw food to working with ready-to-eat food;

(iii) Between uses with raw fruits and vegetables and potentially hazardous food;

(iv) Before using or storing a food temperature measuring device; and

(v) At any time during the operation when contamination may have occurred.

(b) Chapter 7, Section 1(a)(i), does not apply if raw animal foods that require cooking temperatures specified under Chapter 3, Section 41(a) (iii), are prepared after foods that require cooking temperatures specified under Chapter 3, Section 41(a)(i) and (ii) and b.

(c) Except as specified in Chapter 7, Section 1(d), if used with potentially hazardous food, equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every four ( 4) hours.

(d) Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every four (4) hours if:

(i) In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned when they are empty;

(ii) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart: and

(A) The utensils and equipment are cleaned at the frequency in the following chart that corresponds to the temperature:

Temperature	Cleaning Frequency
41ºF (5.0ºC) or less	24 hours
41ºF - 45ºF (5.0ºC - 7.2ºC)	20 hours
45ºF - 50ºF (7.2ºC - 10.0ºC)	16 hours
50ºF - 55ºF (10.0ºC - 12.8º C)	10 hours

and

(B) The cleaning frequency based on the ambient temperature of the refrigerated room or area is documented in the establishment or processing plant;

(iii) Containers in serving situations, such as salad bars, delis, and cafeteria lines that hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified under Chapter 3, are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned at least every twenty four (24) hours;

(iv) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under Chapter 3;

(v) Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues;

(vi) The cleaning schedule is approved based on consideration of:

(A) Characteristics of the equipment and its use;

(B) The type of food involved;

(C) The amount of food residue accumulation; and

(D) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease;

(vii) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135ºF (60ºC) or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.

(e) Except when dry cleaning methods are used as specified under Chapter 7, Section 4, surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned:

(i) At any time when contamination may have occurred;

(ii) At least every twenty four (24) hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles; or

(iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers;

(f) Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, beverage dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned:

(i) At a frequency specified by the manufacturer; or

(ii) At a frequency necessary to preclude accumulation of soil or mold in the absence of manufacturer specifications.

Notes

010-7 Wyo. Code R. §§ 7-1