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.
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
- For the electronic form contact CHS
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
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Divisions 
