Nev. Admin. Code § 446.171 - Reheating for hot holding

Current through August 4, 2021

1. Except as otherwise provided in subsections 2, 3 and 5, potentially hazardous food (time/temperature control for safety food) that is cooked, cooled and reheated for hot holding must be reheated so that all parts of the food reach a temperature of at least 165°F (73.9 °C) for 15 seconds.
2. Except as otherwise provided in subsection 3, potentially hazardous food (time/temperature control for safety food) reheated in a microwave oven for hot holding must be reheated so that all parts of the food reach a temperature of at least 165°F (73.9 °C) and the food is rotated or stirred, covered and allowed to stand covered for 2 minutes after reheating.
3. Ready-to-eat food taken from a commercially processed, hermetically sealed container, or from an intact package from a food processing establishment that is inspected by the health authority which has jurisdiction over the establishment, must be heated to a temperature of at least 135°F (57.2 °C) for hot holding.
4. Reheating for hot holding as specified in subsections 1, 2 and 3 must not exceed 2 hours.
5. Remaining unsliced portions of meat roasts that are cooked to an approved temperature may be reheated for hot holding using the oven parameters and minimum time and temperature conditions provided in this chapter.
6. Steam tables, bainmaries, warmers, Crock-Pots and similar facilities for holding hot foods are prohibited for use in the rapid reheating of potentially hazardous foods (time/temperature control for safety foods).

Notes

Nev. Admin. Code § 446.171
Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013

NRS 439.200, 446.940

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