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Food Industry Guidance PDF Print E-mail
  • Wyoming Food Rule
  • Requirements
  • Guidance Information
  • Standard Operating Procedures (SOP)
  • Posters/Signage
  • Log Sheets
  • Self Inspection Sheets
  • Plan Review Packet
  • Training Available

Food Establishment Program

CHS inspects approximately 2700 food establishments licensed in the state of Wyoming. Inspection frequencies are based on risk and type of establishment such as full service restaurants, fast food restaurants, schools, and grocery stores. Risk is also determined by the inspection history of the establishment and whether or not the establishment has been involved in a food borne illness outbreak. All food establishments will be inspected at least one time per year with some establishments inspected four times per year. The food establishment inspections are based on the Hazard Analysis Critical Control Point (HACCP) system. This system concentrates on those items most likely to cause a food borne illness. The items most likely to cause a food borne illness are: violations in the time/temperature relationship for food; personal hygiene such as poor hand washing practices and sick employees preparing food; cross-contamination of food or utensils from raw to cooked products; improper cleaning and sanitizing of food contact surfaces; and contamination of food and equipment by insects and/or rodents.

Click HERE to renew your license

To report a potential food related illness click here or visit the WY Dept. of Health website.

Wyoming Traditional Food Act

Wyoming Food, Drug & Cosmetic Safety Act

Wyoming Food Freedom Act (Marketing Homemade Foods)

Wyoming Food Rule  - Complete Document

By Chapter:

Basic Requirements

Guidance Information

Standard Operating Procedures (SOP)


Log Sheets

Plan Review Packet

Training Available

  • Farmers’ Market Food Safety Training
  • Cottage Food Business Training
  • Other Trainings Available through CHS
    • Food Safety Fundamentals
    • ServSafe
    • In-house Trainings
    • Temporary Food Stand Training
    • HACCP at Retail
    • HACCP for Small Food Processors
    • Hand Washing Activities in Schools
    • Meat Plant HACCP (cont. on next page)

*Note: These trainings may be given on an as needed basis please check the following link (Wyoming Food Safety Coalition) for scheduled dates or contact your local CHS Inspector. CHS also provides educational trainings for industry and consumers by offering:

Other information

USDA And Justice for All Nondiscrimination and Civil Rights Compaint Filing Procedures Poster

USDA Program Discrimination Complaint Form

Wyoming Department of Agriculture