Nev. Admin. Code § 446.164 - Raw animal foods: Cooking temperatures

Current through August 4, 2021

1. Except as otherwise provided in this section, raw animal foods, including, without limitation, eggs, fish, meat, poultry and foods containing such raw animal foods, must be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food that is being cooked:
(a) At a temperature of 145°F (62.8 °C) or above for 15 seconds for:
(1) Raw eggs that are broken and prepared in response to a consumer's order and for immediate service; and
(2) Except as otherwise provided in paragraphs (b) and (c) and in subsections 2 and 3, fish and meat, including, without limitation, game animals commercially raised for food as specified in this chapter and game animals subject to a voluntary inspection program.
(b) At a temperature of 155°F (68.3 °C) for 15 seconds or the temperature specified in the following chart that corresponds to the holding time for ratites, mechanically tenderized meats and injected meats, raw eggs that are not prepared as specified pursuant to paragraph (a) and, if comminuted, fish, meat, game animals commercially raised for food as specified in this chapter and game animals subject to a voluntary inspection program as specified in this chapter:

Minimum
Temperature °F (°C) Time
145°(62.8 °) 3 minutes
150°(65.6 °) 1 minute
158°(70°) < 1 second (instantaneous)
(c) At a temperature of 165°F (73.9 °C) or above for 15 seconds for poultry, baluts, wild game animals as specified in this chapter, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites or stuffing containing fish, meat, poultry or ratites.
2. Whole meat roasts including beef, corned beef, lamb, pork and cured pork roasts, including, without limitation, ham, must be cooked:
(a) In an oven that is preheated to the temperature specified for the roast's weight in the following chart and that is held at that temperature:

Oven Type Oven Temperature Based on Roast Weight
Less than 10 lbs (4.5 kg) 10 lbs (4.5 kg) or More
Still Dry 350°F (177°C ) or above 250°F (121°C ) or above
Convection 325°F (163°C ) or above 250°F (121°C) or above
High Humidity¹ 250°F (121°C ) or below 250°F (121°C ) or below
¹ Relative humidity greater than 90 percent for at least 1 hour as measured in the cooking chamber or exit of the oven, or in a moisture-impermeable bag that provides 100 percent humidity.
(b) As specified in the following chart, to heat all parts of the food to a temperature and for the holding time which corresponds to that temperature:

Temperature °F (°C) ¹Time in Minutes Temperature °F (°C) ¹Time in Seconds
130°F (54.4 °C) 112 147°F (63.9 °C) 134
131°F (55.0 °C) 89 149°F (65.0 °C) 85
133°F (56.1 °C) 56 151°F (66.1 °C) 54
135°F (57.2 °C) 36 153°F (67.2 °C) 34
136°F (57.8 °C) 28 155°F (68.3 °C) 22
138°F (58.9 °C) 18 157°F (69.4 °C) 14
140°F (60.0 °C) 12 158°F (70.0 °C) 0
142°F (61.1 °C) 8 155°F (68.3 °C) 22
144°F (62.2 °C) 5 157°F (69.4 °C) 14
145°F (62.8 °C) 4 158°F (70.0 °C) 0
¹ Holding time may include postoven heat rise.
3. A raw or undercooked whole-muscle, intact beef steak may be served or offered for sale in a ready-to-eat form if:
(a) The food establishment serves a population that is not a highly susceptible population;
(b) The steak is labeled to indicate that it meets the definition of "whole-muscle, intact beef"; and
(c) The steak is cooked on both the top and bottom to a surface temperature of 145°F (63°C) or above and a cooked color change is achieved on all external surfaces.
4. A raw animal food, including, without limitation, raw egg, raw fish, raw-marinated fish, raw molluscan shellfish or steak tartare, or a partially cooked food, including, without limitation, lightly cooked fish, soft cooked eggs or rare meat other than whole-muscle, intact beef steaks as specified in this section, may be served or offered for sale upon consumer request or selection in a ready-to-eat form if:
(a) The food establishment serves a population that is not a highly susceptible population, the food, if served or offered for service by consumer selection from a children's menu, does not contain comminuted meat and the consumer is informed as provided pursuant to this chapter that, to ensure safety, the food should be cooked as specified in subsection 1 or 2; or
(b) The health authority grants a waiver from this section, as provided in this chapter, based on a plan which:
(1) Is submitted by the permit holder and approved as otherwise provided pursuant to this chapter;
(2) Documents scientific data or other information showing that a lesser time and temperature regimen results in a safe food; and
(3) Verifies that equipment and procedures for food preparation and the training of food employees at the food establishment meet the conditions of the waiver.
5. As used in this section, "whole-muscle, intact beef" means whole-muscle beef that is not injected, mechanically tenderized, reconstructed, or scored and marinated, from which beef steaks may be cut.

Notes

Nev. Admin. Code § 446.164
Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013

NRS 439.200, 446.940

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