Nev. Admin. Code § 446.747 - Methods for heating, cooling and service
Current through March 28, 2022
1. Cold-holding
of potentially hazardous food (time/temperature control for safety food) must
be accomplished by the use of mechanical refrigeration.
2. Hot and cold holding equipment must be
capable of maintaining proper temperatures in all climatic conditions,
including subfreezing and extremely hot weather.
3. A mobile unit must provide only
single-service articles for use by consumers.
Notes
NRS 439.200, 446.940
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