Chapter 3 - FOOD CARE

  1. § 3-1 - Compliance with Food Law
  2. § 3-2 - Food in a Hermetically Sealed Container
  3. § 3-3 - Wild Mushrooms
  4. § 3-4 - Animals Slaughtered and Processed Under Inspection
  5. § 3-5 - Rendering
  6. § 3-6 - Additives
  7. § 3-7 - Package Integrity
  8. § 3-8 - Fluid Milk and Milk Products
  9. § 3-9 - Fish
  10. § 3-10 - Molluscan Shellfish
  11. § 3-11 - Shucked Shellfish, Packaging and Identification
  12. § 3-12 - Shellstock Identification
  13. § 3-13 - Shellstock, Condition
  14. § 3-14 - Molluscan Shellfish, Original Container
  15. § 3-15 - Shellstock, Maintaining Identification
  16. § 3-16 - Eggs
  17. § 3-17 - Packaged and Unpackaged Food; Separation, Packaging, and Segregation
  18. § 3-18 - Preventing Contamination when Tasting
  19. § 3-19 - Temperature Requirements
  20. § 3-20 - Protection from Unapproved Additives
  21. § 3-21 - Food Contact with Equipment and Utensils
  22. § 3-22 - Segregation and Location of Distressed Merchandise
  23. § 3-23 - Miscellaneous Sources of Contamination
  24. § 3-24 - Linens and Napkins, Use Limitation
  25. § 3-25 - Food Storage, Allowable Areas
  26. § 3-26 - Food Storage, Prohibited Areas
  27. § 3-27 - Storage or Display of Food in Contact with Water or Ice
  28. § 3-28 - Food Storage Containers, Identified with Common Name of Food
  29. § 3-29 - Vended Potentially Hazardous Food, Original Container
  30. § 3-30 - Cooling, Heating, and Holding Capacities
  31. § 3-31 - Cooling Times and Temperatures
  32. § 3-32 - Cooling Methods
  33. § 3-33 - Frozen Food Storage
  34. § 3-34 - Parasite Destruction in Fish
  35. § 3-35 - Records, Creation and Retention for Freezing Fish
  36. § 3-36 - Ice
  37. § 3-37 - Ice Used as Exterior Coolant, Prohibited as Ingredient
  38. § 3-38 - Food Preparation Preventing Contamination
  39. § 3-39 - Preventing Contamination from Hands
  40. § 3-40 - Washing Fruits and Vegetables
  41. § 3-41 - Raw Animal Foods, Heating Times and Temperatures
  42. § 3-42 - Raw Animal Food, Microwave Cooking
  43. § 3-43 - Plant Food Cooking for Hot Holding
  44. § 3-44 - Non-Continuous Cooking of Raw Animal Food
  45. § 3-45 - Pasteurized Eggs, Substitute for Raw Eggs for Certain Recipes
  46. § 3-46 - Reheating for Hot Holding
  47. § 3-47 - Reheating for Immediate Service
  48. § 3-48 - Food Temperature Measuring Devices
  49. § 3-49 - Thawing Potentially Hazardous Foods
  50. § 3-50 - Potentially Hazardous Food, Slacking
  51. § 3-51 - Potentially Hazardous Food, Hot and Cold Holding
  52. § 3-52 - Condiments, Protection
  53. § 3-53 - Utensils, Consumer Self-Service
  54. § 3-54 - Using Clean Tableware for Second Portions and Refills
  55. § 3-55 - In-Use Utensils, Between - Use Storage
  56. § 3-56 - Refilling Returnables
  57. § 3-57 - Returned Food, Re-Service or Sale
  58. § 3-58 - Food Display Protection
  59. § 3-59 - Consumer Self-Service Operations
  60. § 3-60 - Ready-to-Eat, Potentially Hazardous Food, Date Marking
  61. § 3-61 - Ready-to-Eat, Potentially Hazardous Food, Disposition
  62. § 3-62 - Time as a Public Health Control
  63. § 3-63 - Variance Requirement
  64. § 3-64 - Reduced Oxygen Packaging without a variance, Criteria
  65. § 3-65 - Standards of Identity, Date Information
  66. § 3-66 - Honestly Presented
  67. § 3-67 - Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens
  68. § 3-68 - Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food
  69. § 3-69 - Pasteurized Foods, Prohibited Re-Service, and Prohibited Food
  70. § 3-70 - Extraction of Honey
  71. § 3-71 - Pumping Honey
  72. § 3-72 - Honey Grading
  73. § 3-73 - Meat and Poultry Establishment Processing Requirements
  74. § 3-74 - Tagging Food Products, "Wyoming Retained"
  75. § 3-75 - Juice Treated
  76. § 3-76 - Treating Juice

Notes

Effective 12/10/2012

State regulations are updated quarterly; we currently have two versions available. Below is a comparison between our most recent version and the prior quarterly release. More comparison features will be added as we have more versions to compare.

No prior version found.