Chapter 3 - FOOD CARE

Section 3-1 - Compliance with Food Law
Section 3-2 - Food in a Hermetically Sealed Container
Section 3-3 - Wild Mushrooms
Section 3-4 - Animals Slaughtered and Processed Under Inspection
Section 3-5 - Rendering
Section 3-6 - Additives
Section 3-7 - Package Integrity
Section 3-8 - Fluid Milk and Milk Products
Section 3-9 - Fish
Section 3-10 - Molluscan Shellfish
Section 3-11 - Shucked Shellfish, Packaging and Identification
Section 3-12 - Shellstock Identification
Section 3-13 - Shellstock, Condition
Section 3-14 - Molluscan Shellfish, Original Container
Section 3-15 - Shellstock, Maintaining Identification
Section 3-16 - Eggs
Section 3-17 - Packaged and Unpackaged Food; Separation, Packaging, and Segregation
Section 3-18 - Preventing Contamination when Tasting
Section 3-19 - Temperature Requirements
Section 3-20 - Protection from Unapproved Additives
Section 3-21 - Food Contact with Equipment and Utensils
Section 3-22 - Segregation and Location of Distressed Merchandise
Section 3-23 - Miscellaneous Sources of Contamination
Section 3-24 - Linens and Napkins, Use Limitation
Section 3-25 - Food Storage, Allowable Areas
Section 3-26 - Food Storage, Prohibited Areas
Section 3-27 - Storage or Display of Food in Contact with Water or Ice
Section 3-28 - Food Storage Containers, Identified with Common Name of Food
Section 3-29 - Vended Potentially Hazardous Food, Original Container
Section 3-30 - Cooling, Heating, and Holding Capacities
Section 3-31 - Cooling Times and Temperatures
Section 3-32 - Cooling Methods
Section 3-33 - Frozen Food Storage
Section 3-34 - Parasite Destruction in Fish
Section 3-35 - Records, Creation and Retention for Freezing Fish
Section 3-36 - Ice
Section 3-37 - Ice Used as Exterior Coolant, Prohibited as Ingredient
Section 3-38 - Food Preparation Preventing Contamination
Section 3-39 - Preventing Contamination from Hands
Section 3-40 - Washing Fruits and Vegetables
Section 3-41 - Raw Animal Foods, Heating Times and Temperatures
Section 3-42 - Raw Animal Food, Microwave Cooking
Section 3-43 - Plant Food Cooking for Hot Holding
Section 3-44 - Non-Continuous Cooking of Raw Animal Food
Section 3-45 - Pasteurized Eggs, Substitute for Raw Eggs for Certain Recipes
Section 3-46 - Reheating for Hot Holding
Section 3-47 - Reheating for Immediate Service
Section 3-48 - Food Temperature Measuring Devices
Section 3-49 - Thawing Potentially Hazardous Foods
Section 3-50 - Potentially Hazardous Food, Slacking
Section 3-51 - Potentially Hazardous Food, Hot and Cold Holding
Section 3-52 - Condiments, Protection
Section 3-53 - Utensils, Consumer Self-Service
Section 3-54 - Using Clean Tableware for Second Portions and Refills
Section 3-55 - In-Use Utensils, Between - Use Storage
Section 3-56 - Refilling Returnables
Section 3-57 - Returned Food, Re-Service or Sale
Section 3-58 - Food Display Protection
Section 3-59 - Consumer Self-Service Operations
Section 3-60 - Ready-to-Eat, Potentially Hazardous Food, Date Marking
Section 3-61 - Ready-to-Eat, Potentially Hazardous Food, Disposition
Section 3-62 - Time as a Public Health Control
Section 3-63 - Variance Requirement
Section 3-64 - Reduced Oxygen Packaging without a variance, Criteria
Section 3-65 - Standards of Identity, Date Information
Section 3-66 - Honestly Presented
Section 3-67 - Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens
Section 3-68 - Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food
Section 3-69 - Pasteurized Foods, Prohibited Re-Service, and Prohibited Food
Section 3-70 - Extraction of Honey
Section 3-71 - Pumping Honey
Section 3-72 - Honey Grading
Section 3-73 - Meat and Poultry Establishment Processing Requirements
Section 3-74 - Tagging Food Products, "Wyoming Retained"
Section 3-75 - Juice Treated
Section 3-76 - Treating Juice