(a) In an establishment that serves a highly susceptible population: - (i) The following criteria apply to juice:
- (A) For the purposes of this paragraph only, children who are age 9 or less and receive food in a school, day care setting, or similar facility that provides custodial care are included as highly susceptible populations;
- (B) Prepackaged juice or a prepackaged beverage containing juice that bears a warning label as specified in 21 CFR, Section 101.17(g) Food Labeling, or a packaged juice or beverage containing juice, that bears a warning label as specified under Chapter 3, Section 76(a) (ii) may not be served or offered for sale; and
- (C) Unpackaged juice that is prepared on the premises for service or sale in a ready-to-eat form shall be processed under a HACCP plan that contains the information specified under Chapter 10, Section 2(a)(ii)-(v) and as specified in 21 CFR Part 120 - Hazard Analysis and Critical Control Point (HACCP) Systems, Subpart B Pathogen Reduction, 120.24 Process controls.
- (ii) Pasteurized eggs or egg products shall be substituted for raw eggs in the preparation of:
- (A) Foods such as Caesar salad, hollandaise or Barnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-fortified beverages;
- (B) Except as specified in Chapter 3, Section 69(v), recipes in which more than one egg is broken and the eggs are combined;
- (v) The following foods may not be served or offered for sale in a ready-to-eat form:
- (A) Raw animal foods such as raw fish, raw-marinated fish, raw molluscan shellfish, and steak tartare;
- (B) A partially cooked animal food such as lightly cooked fish, rare meat, soft-cooked eggs that are made from raw eggs, and meringue; and
- (iv) Time only, as the public health control as specified in Chapter 3, Section 62(d), may not be used for raw eggs.
- (vi) Chapter 3, Section 69(a) (ii)(B), does not apply if:
- (A) The raw eggs are combined immediately before cooking for one consumer's serving at a single meal, cooked as specified in Chapter 3, Section 41(a)(i), and served immediately, such as an omelet, souffl, or scrambled eggs;
- (B) The raw eggs are combined as an ingredient immediately before baking and the eggs are thoroughly cooked to a ready-to-eat form, such as a cake, muffin, or bread; or
- (C) The preparation of the food is conducted under a HACCP plan that:
- (I) Identifies the food to be prepared;
- (II) Prohibits contacting ready-to-eat food with bare hands;
- (III) Includes specifications and practices that ensure:
- (IV) Contains the information specified in Chapter 10, Section 2(a)(iv), including procedures that:
- (1.) Control cross contamination of ready-to-eat food with raw eggs; and
- (2.) Delineate cleaning and sanitization procedures for food-contact surfaces; and
- (V) Describes the training program that ensures that the food employee responsible for the preparation of the food understands the procedures to be used.
010-3 Wyo. Code R. § 3-69