Subagency 0003 - Food Safety, Wyoming

Chapter 1 - PURPOSE, VARIANCES, DEFINITIONS, DEMONSTRATION OF KNOWLEDGE, AND HEALTH STATUS (§§ 1-1 — 1-16)
Chapter 2 - REQUIREMENTS FOR PLAN SUBMISSION; LICENSE APPLICATION AND ISSUANCE; INSPECTION (§§ 2-1 — 2-32)
Chapter 3 - FOOD CARE (§§ 3-1 — 3-76)
Chapter 4 - LABELING (§§ 4-1 — 4-8)
Chapter 5 - PERSONAL HYGIENE (§§ 5-1 — 5-9)
Chapter 6 - EQUIPMENT AND UTENSILS (§§ 6-1 — 6-50)
Chapter 7 - CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS (§§ 7-1 — 7-47)
Chapter 8 - SANITARY FACILITIES AND CONTROLS (§§ 8-1 — 8-86)
Chapter 9 - CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES (§§ 9-1 — 9-58)
Chapter 10 - HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) (§§ 10-1 — 10-4)
Chapter 11 - BOTTLED WATER REQUIREMENT (§§ 11-1 — 11-5)
Chapter 12 - BULK WATER REQUIREMENT (§§ 12-1 — 12-10)
Chapter 13 - FOOD SALVAGE (§§ 13-1 — 13-5)
Chapter 14 - FEDERAL REGULATIONS (§§ 14-1 — 14-2)
Chapter 15 - EGG GRADING REQUIREMENT (§§ 15-1 — 15-20)