Nev. Admin. Code § 446.168 - Fruits and vegetables cooked for hot holding: Cooking temperature

Current through August 4, 2021

Fruits and vegetables that are cooked for hot holding must be cooked to a temperature of 135°F (57.2 °C).

Notes

Nev. Admin. Code § 446.168
Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013

NRS 439.200, 446.940

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