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Food Safety and Restaurants

Person taking temperature of food.

Environmental Health specialists in the Food Safety program safeguard the public’s health from food-borne illness by:

  • Licensing and inspecting restaurants, grocery stores, delis, concession stands, bars, mobile food units and prepackaged food sales
  • Reviewing construction plans and inspecting new or extensively remodeled food establishments, and food establishments that are changing owners
  • Providing food-borne outbreak investigations and follow-ups on consumer complaints
  • Assisting food recalls by alerting local retailers and checking stores for recalled products
  • Maintaining the public online food services inspection database

The results of all Food Safety and Restaurant inspections are available to the public and can be reviewed here.

For questions related to food safety inspections and regulations, please call 307.633.4090.

Applications

Food Service Plan Review Worksheet (COMING SOON)
Food Service Plan Review Worksheet (pdf)

Regulations

Cheyenne-Laramie County Food Safety Rule (pdf)

Policies and Procedures

Bare Hand Contact with Ready-to-Eat Foods – Questions and Answers (pdf)
Clean-Up Procedures for a Vomit/Fecal Event (pdf)
Employee Health Policy Guidance: Decision Tree for Managers (pdf)
Guía para la Poliza de salud de trabajadores: “Arbol de decision” para los supervisores (Spanish) (pdf)
HAACP-Based Standard Operating Procedures (Microsoft Word)

Guides

Guide to Opening a Mobile Food Unit in Laramie County (pdf)
Guide to Opening a Retail Food Establishment in Laramie County (pdf)

Printable Logs

Thermometer Calibration Log (pdf)
Cold Holding Temperature Log (pdf)
Cooling Temperature Log (pdf)
Food Temperature Log (pdf)
Sanitizing Log (pdf)

Handwashing Log (pdf)

Manager Certification and Training 

Every establishment preparing PHF/TCS foods shall have a Certified Manger. Please visit the ANSI National Accreditation Board website for links to approved manager certification courses and exams.