Nev. Admin. Code § 446.744 - Food preparation

Current through March 28, 2022

1. Prepackaged food must be properly labeled, except when prepared inside a mobile unit for immediate service.
2. Preparation of potentially hazardous food (time/temperature control for safety food) inside a mobile unit must be accomplished daily, for service that same day.
3. Cooling of hot, prepared and potentially hazardous food (time/temperature control for safety food) inside a mobile unit is prohibited.
4. When potentially hazardous foods (time/temperature control for safety foods) which have been cooked and cooled at the servicing area are to be served hot, such foods must be reheated to 165°F (73.9 °C) and either:
(a) Served immediately to the customer; or
(b) Hot-held at a temperature of 135°F (57.2 °C).
5. Hot and cold holding equipment must be preheated or prechilled to appropriate holding temperatures before loading potentially hazardous food (time/temperature control for safety food) onto a mobile unit.
6. Thermometers must be carried in a mobile unit and used to monitor the temperature of potentially hazardous food (time/temperature control for safety food). Refrigerators must have indicating thermometers, accurate to within plus or minus 2°F (1°C).

Notes

Nev. Admin. Code § 446.744
Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013

NRS 439.200, 446.940

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