(a) Food shall be protected from cross contamination by: - (i) Except as specified in (i) (C) below, separating raw animal foods during storage, preparation, holding, and display from:
- (A) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables; and
- (B) Cooked ready-to-eat food;
- (C) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.
- (ii) Except when combined as ingredients, separating types of raw animal food from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:
- (A) Using separate equipment for each type; or
- (B) Arranging each type of food in equipment so that cross contamination of one type with another is prevented; and
- (C) Preparing each type of food at different times or in separate areas;
- (iii) Cleaning equipment and utensils as specified under Chapter 7, Section 1, and sanitizing as specified under Chapter 7, Section 17;
- (iv) Except as specified in Chapter 3, Section 17(b), storing the food in packages, covered containers, or wrappings;
- (v) Cleaning hermetically sealed containers of food of visible soil before opening;
- (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;
- (vii) Storing damaged, spoiled, or recalled food being held in the food establishment as specified under Chapter 3, Section 22;
- (viii) Separating fruits and vegetables, before they are washed as specified under Chapter 3, Section 40, from ready-to-eat food; and
- (ix) The use of burlap as a wrapping for meat will not be permitted unless the meat is first wrapped with a food grade paper or cloth which will prevent contamination with lint or other foreign matter.
(b) Chapter 3, Section 17(a) (iv), does not apply to: - (i) Whole, uncut, raw fruits and vegetables and nuts in the shell that require peeling or hulling before consumption;
- (ii) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks; smoked or cured sausages that are placed on clean, sanitized racks;
- (iii) Food being cooled as specified under Chapter 3, Section 32(b) (ii); or
010-3 Wyo. Code R. § 3-17