049-3 Wyo. Code R. §§ 3-19 - Kitchens and Food Safety

(a) Utensils and equipment

(i) Multi-use utensils and equipment shall be constructed and repaired with safe materials. They shall be corrosion resistant, easily cleanable, and durable under conditions of normal use.

(ii) Single service articles shall be made from clean, sanitary, and safe materials.

(iii) Reuse of single service articles is prohibited.

(b) Multi-use utensils and food contact surfaces of equipment shall be washed, rinsed, and sanitized after each use or whenever contamination may have occurred. Food contact surfaces shall be corrosion resistant, durable, and easily cleanable under normal use.

(c) Non-food contact surfaces of equipment shall be cleaned as necessary to keep the equipment free of accumulation of dust, dirt, food particles and other debris.

(d) Manual washing and sanitizing of utensils and food contact surfaces:

(i) For manual washing, rinsing, and sanitizing of utensils and equipment, three (3) compartments or containers shall be used.

(ii) Each compartment shall be large enough to accommodate the utensils or equipment.

(iii) The first compartment shall contain a hot detergent that is kept clean. The second compartment shall contain hot, clear rinse water. The third compartment shall contain an approved sanitizing solution.

(iv) All utensils and equipment shall remain in the final sanitizing rinse for at least one (1) minute, and the utensils or equipment shall then be air dried. And

(v) When chemicals are used for sanitization, a test kit or other device that accurately measures the parts per million concentration of the sanitizer shall be provided and used.

(A) Commercial sprays which have been tested and are mixed at the appropriate strength may be used.

(B) Commercial wipes may not be used due to inability to be tested accurately.

(e) Mechanical washing and sanitizing

(i) Cleaning and sanitizing may be done by a spray type or immersion dishwashing machine or by any other type of machine or device if it can be demonstrated to the certifying authority that it thoroughly cleans and sanitizes utensils and equipment. Home type machines, followed by hand sanitizing, may be approved.

(ii) These machines and devices shall be maintained in good repair and shall be operated in accordance with the manufacturer's instructions.

(f) Storage of utensils and equipment

(i) Cleaned and sanitized utensils and equipment shall be stored at least six (6) inches above the floor level in a clean, dry location and in such a manner that protects them from contamination by splash, dust, or other means.

(ii) Food contact surfaces of fixed equipment shall also be protected from contamination by splash, dust, or other means.

(iii) Single service articles shall be stored at least six (6) inches above the floor in closed cartons or containers that protect them from contamination.

(g) Sewage disposal

(i) All sewage, including liquid waste, shall be disposed of by a public sewerage system or by a sewerage disposal system constructed and operated according to the requirements of the Department of Environmental Quality (DEQ) or it's authorized representative.

(ii) Non-water carried sewage disposal facilities are prohibited, except as permitted by the regulatory authority in remote areas or because of special situations.

(h) Solid waste (garbage)

(i) Inside garbage storage shall be kept in lined, durable, easily cleanable, insect and rodent-proof containers that will not leak or absorb liquids.

(ii) All containers used for garbage shall be kept covered with tight fitting lids and shall be available in sufficient numbers to accommodate all garbage and refuse. Outside containers shall be made inaccessible to dogs, cats, and wild animals.

(iii) Containers shall be kept clean at all times.

(iv) Garbage and refuse shall be disposed of often enough to prevent the development of odor(s) and/or the attraction of insects and rodents.

(i) Food care

(i) Food shall be of a sound condition, free from spoilage, filth, or other contamination and shall be safe for human consumption.

(ii) Food shall be obtained from sources that comply with all laws relating to food and food labeling. Wild game is prohibited from being served to the children.

(iii) The serving of "home-canned" foods and ungraded eggs to the children is prohibited.

(iv) Fluid milk and milk products used or served shall be pasteurized and shall meet the Grade A Quality standards as established by law. (The serving of raw or unpasteurized milk is prohibited.)

(v) Dry milk and dry milk products shall be made from pasteurized milk or milk products and shall be used only in cooking.

(vi) At all times, including while being stored, prepared, displayed, served, or transported, food shall be protected from contamination by dust, insects, rodents, unclean utensils and equipment, unnecessary handling, coughs and sneezes, flooding, drainage, and overhead leakage.

(vii) The temperature of potentially hazardous food shall be kept at 41°F or below, or 135°F or above, at all times. Sufficient refrigerated or hot or cold storage equipment shall be available to maintain these temperatures. Thermometers shall be available at all times for monitoring food temperatures. Refrigeration thermometers shall be kept in top front of the unit.

(viii) Food, whether raw or prepared, if removed from the container or package in which it was obtained, shall be stored in a clean, covered, and labeled container.

(ix) Containers of food, except those packaged in waterproof containers shall be stored at least six (6) inches above the floor.

(x) Cooked or finished potentially hazardous food stored under refrigeration shall not exceed five (5) inches in depth.

(xi) Stored frozen food shall be maintained in a frozen condition.

(xii) There shall be no bare hand contact with any ready to eat food and suitable utensils, including deli tissues, spatulas, tongs, single-use gloves or dispensing equipment, shall be used. Food shall only be prepared on surfaces that, prior to use, have been cleaned, rinsed, and sanitized to prevent cross-contamination.

(xiii) Potentially hazardous frozen foods shall be thawed under the following conditions:

(A) In a refrigeration unit at a temperature not to exceed 41°F

(B) Completely submerged under running water: or directly below; or

(I) At a water temperature of 70°F or below;

(II) With sufficient water velocity to agitate and float off loose particles and overflow; and

(III) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F; or

(IV) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F for more than four (4) hours including:

(1.) The time the food is exposed to the running water and the time needed for preparation for cooking; or

(2.) The time it takes under refrigeration to lower the food temperature to 41°F.

(C) In a microwave or part of the continuous cooking process. Potentially hazardous, frozen foods shall not be thawed at room temperature.

(xiv) To keep potentially hazardous foods at safe, correct temperatures, use the following minimum temperature requirements:

(A) Cold foods shall be held at or below 41 degrees F.

(B) Hot foods shall be held at or above 135 degrees F.

(C) Beef roast shall be cooked to 145 degrees F and maintained at that temperature for 15 seconds; 140 degrees F and maintained at that temperature for 12 minutes; or 130 degrees F and maintained at that temperature for 121 minutes.

(D) Pork products shall be cooked to 145 degrees F and maintained at that temperature for 15 seconds.

(E) Poultry and stuffed food products containing meat, fish, or poultry shall be cooked to 165 degrees F and maintained at that temperature for 15 seconds.

(F) Rapidly reheat leftovers to 165 degrees F within two (2) hours.

(G) Fish and shellfish shall be cooked to 145 degrees F and maintained at that temperature for 15 seconds.

(H) Fresh egg products shall be cooked to 155 degrees F and maintained at that temperature for 15 seconds.

(I) Ground beef patties shall be cooked to 155 degrees and maintained at that temperature F for 15 seconds.

(xv) Potentially hazardous foods shall be cooled from 135 degrees F to 41 degrees F or less within six (6) hours (135 degrees F to 70 degrees F within two (2) hours, and 70 degrees F to 41 degrees F within four (4) hours).

(xvi) All food shall be served and displayed in a clean and sanitary manner.

(xvii) Programs may serve milk according to the following rules:

(A) Grade A pasteurized milk bottled in one half (1/2) or one (1) gallon containers may be used for pouring glasses of milk.

(B) The use of the one half (1/2) or one (1) gallon commercially filled containers shall be contingent on the following:

(I) No milk, once poured from the original container, shall be reused for beverages or cooking; and

(II) The one half (1/2) or one (1) gallon container shall be returned to the refrigerator as soon as the individual glasses are filled and shall not remain on the table during lunch, snack, or other dining times.

(C) The USDA commodity code does not allow dry or powdered milk products to be reconstituted and used for drinking purposes.

(xviii) Once served to a child, that unwrapped portion of any leftover food or drink shall not be served again.

(xix) Only pasteurized juice shall be served in the child care setting.

(j) Hair control shall be employed by all those engaged in food preparation. Hair shall be restrained in such a manner as to prevent hairs from contaminating food or food contact surfaces.

(k) Persons engaged in food preparation or who come in contact with the children shall maintain good hygienic practices during all working periods at the child-caring facility.

Notes

049-3 Wyo. Code R. §§ 3-19

Amended, Eff. 11/8/2017. Amended, Eff. 9/3/2021.