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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.

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


Wyoming Food, Drug & Cosmetic Safety Act

Wyoming Traditional Food Act

Wyoming Food Safety Rule:

Complete Document

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

Chapter 14 - Federal Regulations

Chapter 15 - Egg Grading Requirements

Index

Food Labeling Guide:

Guidance for Industry: A Food Labeling Guide

  • To fill out electronically you must have Adobe XI.

Blue Ribbon Information

CHS also provides educational trainings for industry and consumers by offering:

  • Hand Washing Activities in Schools
  • In-House Health Trainings in Establishments
  • Serving Safe Food Courses
  • HAACP (Hazard Analysis Critical Control Point) Trainings
  • Going for the Gold Food Safety Classes


Resources:

CHS Newsletter

Guide for Wyoming Food Service Workers

Basic Bed & Breakfast Requirements

Farmers Markets and Home Produced Foods Requirements

Farmers Market Food Safety Training

Cottage Food Business Training

Food Service Requirements

Licensed Bulk Water Haulers

Mobile Food Unit Requirements

Temporary Food Stand Requirements

Minimum Requirements for Selling Eggs After Candling and Grading

Door to Door Sales Policy 2011

Food Donations Policy 2011

Cooking Checklist

Holding Checklist

Receiving Checklist

Plan Review Packet

 

Media Links

Wyoming Department of Agriculture on Twitter

Wyoming Department of Agriculture on YouTube

Wyoming Department of Agriculture on Facebook

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Wyoming Department of Agriculture