As per the Wyoming Food Rule, the individual designated as the "person in charge" must demonstrate comprehension of:
- Preventing foodborne illnesses
- Applying HACCP principles
- Understanding the requirements of the Rule
The Rule outlines two methods for fulfilling this requirement. Firstly, one can effectively respond to the inspector's inquiries pertaining to the particular foodservice establishment or processing plant.
Alternatively, one can attain certification as a food protection manager by passing an accredited test, such as the ANAB-CFP Accredited Certified Food Protection Manager provided by EduClasses Food Managers Certification.
Although not mandated at the state level, certain Wyoming counties enforce stricter regulations. For instance, as of January 1, 2015, Teton County mandates that every licensed establishment have at least one employee holding supervisory and managerial responsibilities certified as a food protection manager.
Fortunately, most establishments recognize ANAB-CFP accredited programs. Nevertheless, it's prudent to verify additional training requirements with your local health department and employer.