010-3 Wyo. Code R. § 3-46
(a) Except as specified under Chapter 3, Section 46(b), (c), and (e), potentially hazardous food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165oF (74oC) for fifteen (15) seconds.
(b) Except as specified under Chapter 3, Section 46(c), potentially hazardous food reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165oF (74oC) and the food is rotated or stirred, covered, and allowed to stand covered for two (2) minutes after reheating.
(c) Ready-to-eat food taken from a commercially processed, hermetically sealed container, or from an intact package from a processing plant that is inspected by the regulatory authority shall be heated to a temperature of at least 135ºF (57.2ºF) for hot holding.
(d) Reheating for hot holding as specified in (a)-(c) of this Section shall be done rapidly and the time the food is between the temperature specified under Chapter 3, Section 51(a)(ii), and as specified in (a)-(c) of this Section may not exceed two (2) hours.
(e) Remaining unsliced portions of meat roasts that are cooked as specified under Chapter 3, Section 41(b), may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under Chapter 3, Section 41(b).
010-3 Wyo. Code R. § 3-46