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.


Nev. Admin. Code § 446.747
Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013

NRS 439.200, 446.940

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