(a) Except as specified in Chapter 3, Section 62(d), if time only, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption: - (i) Written procedures shall be prepared in advance, maintained in the establishment and made available to the regulatory authority upon request, that specify:
- (A) Methods of compliance with Chapter 3, Section 61(b) (i)- (iii) or (c) (i)-(v); and
- (B) Methods of compliance with Chapter 3, Section 31 for food that is prepared, cooked, and refrigerated before time is used as a public health control.
(b) If time only, rather than time in conjunction with temperature control, up to a maximum of 4 hours, is used as the public health control: - (i) The food shall have an initial temperature of 41ºF (5ºC) or less if removed from cold holding temperature control or 135ºF (57ºC) or greater if removed from hot holding temperature control:
- (ii) The food shall be marked or otherwise identified to indicate the time that is four (4) hours past the point in time when the food is removed from temperature control;
- (iii) The food shall be cooked and served, served if ready-to-eat, or discarded within four (4) hours from the point in time when the food is removed from temperature control;
- (iv) The food in unmarked containers or packages or marked to exceed a four (4) hour limit shall be discarded.
(c) If time only, rather than time in conjunction with temperature control, up to a maximum of 6 hours, is used as the public health control: - (i) The food shall have an initial temperature of 41ºF (5ºC) or less when removed from temperature control and the food temperature may not exceed 70ºF (21ºC) within a maximum time period of 6 hours;
- (ii) The food shall be monitored to ensure the warmest portion of the food does not exceed 70ºF (21ºC) during the 6-hour period, unless an ambient air temperature is maintained that ensures the food does not exceed 70ºF (21ºC) during the 6-hour holding period;
- (iii) The food shall be marked or otherwise identified to indicate:
- (A) The time when the food is removed from 41ºF (5ºC) or less cold holding temperature control, and
- (B) The time that is 6 hours past the point in time when the food is removed from cold holding temperature control;
- (iv) The food shall be:
- (A) Discarded if the temperature of the food exceeds 70°F (21°C), or
- (B) Cooked and served, served if ready-to-eat, or discarded within a maximum of 6 hours from the point in time when the food is removed from 41ºF (5ºC) or less cold holding temperature control; and
- (v) The food in unmarked containers or packages, or marked with a time that exceeds the 6-hour limit shall be discarded.
(d) A food establishment that serves a highly susceptible population may not use time as specified in Chapter 3, Section 62(a)-(c) as the public health control for raw eggs.
010-3 Wyo. Code R. § 3-62