Chapter 1 - PURPOSE, VARIANCES, DEFINITIONS, DEMONSTRATION OF KNOWLEDGE, AND HEALTH STATUS

Section 1-1 - Authority
Section 1-2 - Wyoming Food Safety Rule
Section 1-3 - Statement of Purpose
Section 1-4 - Public Health Protection
Section 1-5 - Variances of Modifications and Waivers
Section 1-6 - Documentation of Proposed Variance and Justification
Section 1-7 - Variance Requirements
Section 1-8 - Applicability and Terms Defined
Section 1-9 - Person in Charge Requirement
Section 1-10 - Demonstration of Food Safety Knowledge
Section 1-11 - Person in Charge, Duties
Section 1-12 - Health Status of Food Employees and Applicants
Section 1-13 - Exclusions and Restrictions of Food Employees
Section 1-14 - Removal, Adjustment, or Retention of Exclusions and Restrictions of Food Employees
Section 1-15 - Bed and Breakfast and Ranch Recreation Requirements
Section 1-16 - State Meat and Poultry Inspection Program