Nev. Admin. Code § 446.173 - Potentially hazardous food time/temperature control for safety food: Slacking

Current through August 4, 2021

1. Frozen potentially hazardous food (time/temperature control for safety food) that is slacked to moderate the temperature must be held:
(a) Under refrigeration that maintains the food temperature at 41°F (5°C) or below, or at 45°F (7.2 °C) or below, as specified in this chapter; or
(b) At any temperature, if the food remains frozen.
2. As used in this section, "slacking" means the process of moderating the temperature of a food, including, without limitation, allowing a food to gradually increase from a temperature of 10°F (-23°C) to 25°F (-4°C) in preparation for deep-fat frying, or to facilitate even heat penetration during the cooking of previously block-frozen food, such as shrimp.

Notes

Nev. Admin. Code § 446.173
Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013

NRS 439.200, 446.940

The following state regulations pages link to this page.



State regulations are updated quarterly; we currently have two versions available. Below is a comparison between our most recent version and the prior quarterly release. More comparison features will be added as we have more versions to compare.