Nev. Admin. Code § 446.364 - Utensils and food-contact surfaces of equipment: Sanitizing procedures
Current through March 28, 2022
After being cleaned, utensils and food-contact surfaces of equipment must be sanitized in:
1. Hot
water manual operations by immersion for at least 30 seconds with a temperature
of 171°F (77.2 °C) or above;
2. Hot water mechanical operations by being
cycled through equipment that is set up according to the manufacturer's
instructions and achieving a utensil surface temperature of 160°F (71.1
°C) as measured by an irreversible registering temperature indicator;
or
3. Chemical manual or mechanical
operations, including the application of sanitizing chemicals by immersion,
manual swabbing, brushing or pressure spraying methods, using a solution as
specified on the manufacturer's label as approved by the United States
Environmental Protection Agency, and by providing:
(a) An exposure time of at least 10 seconds
for a chlorine solution with approved concentrations and
temperatures;
(b) An exposure time
of at least 30 seconds for other chemical sanitizing solutions; or
(c) An exposure time used in relationship
with a combination of temperature, concentration and pH that, when evaluated
for efficacy, yields approved levels of sanitization.
Notes
NRS 439.200, 446.940
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