[State of Wyoming Website] [Citizen] [Business] [Government] [Visitor]
Wyoming Department of Agriculture
Consumer Health Services
Food Safety
[Home] [Director's Office] [Board of Agriculture] [Divisions] [Employment] [Forms & Applications] [General Information] [Links]
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.
Wyoming Food, Drug & Cosmetic Safety Act
Wyoming Food Safety Rule:
By Chapter:
Cover
Table of Contents
Chapter 1 -
Purpose, Variances, Definitions,
Demonstration of Knowledge & Health Status
Chapter 2 -
Requirements for Plan Submission; License Application & Issuance; Inspection
Chapter 3 -
Food Care
Chapter 4 -
Labeling
Chapter 5 -
Personal Hygiene
Chapter 6 -
Equipment & Utensils
Chapter 7 -
Cleaning, Sanitization & Storage of Equipment & Utensils
Chapter 8 -
Sanitary Facilities and Controls
Chapter 9 -
Construction & Maintenance of Physical Facilities
Chapter 10 -
Hazard Analysis & Critical Control Points (HACCP)
Chapter 11 -
Bottled Water Requirements
Chapter 12 -
Bulk Water Requirements
Chapter 13 -
Food Salvage
Index
Food Labeling Guide:
CHS also provides educational trainings for industry and consumers by offering:
Resources:
Guide for Wyoming Food Service Workers
Basic Bed & Breakfast Requirements
Farmers' Markets - Guidelines for Selling Food Products
Cottage Food Business Requirements
Cottage Food Business Training
Temporary Food Stand Requirements
[Privacy
Policy] [Copyright]
[Wyoming Advertising Disclaimer]
[Graphical Version]