Nev. Admin. Code § 446.144 - Utensils for preparing or dispensing food: Storage requirements while in use

Current through August 4, 2021

During pauses in food preparation or dispensing, utensils for the preparation or dispensing of food must be stored:

1. Except as otherwise provided in subsection 2, in the food with their handles above the top of the food and the container;
2. In food that is not potentially hazardous (time/temperature control for safety food), with their handles above the top of the food within containers or equipment that can be closed, including, without limitation, bins of sugar, flour or cinnamon;
3. On a clean portion of the food preparation table or cooking equipment, but only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment, as applicable, are cleaned and sanitized at the approved frequency;
4. In running water of sufficient velocity to flush particulates to the drain, if used with moist food, including, without limitation, ice cream or mashed potatoes;
5. In a clean, protected location if the utensils, including, without limitation, ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or
6. In a container of water if the water is maintained at a temperature of at least 135°F (57.2 °C) and the container is cleaned and sanitized at the approved frequency.

Notes

Nev. Admin. Code § 446.144
Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013

NRS 439.200, 446.940

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