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

Nev. Admin. Code § 446.364
Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013

NRS 439.200, 446.940

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