Nev. Admin. Code § 446.176 - Potentially hazardous food: Cooling

Current through August 4, 2021

1. Cooked potentially hazardous food (time/temperature control for safety food) must be cooled:
(a) Within 2 hours from 135°F (57.2 °C) to 70°F (21.1 °C); and
(b) Within a total of 6 hours from 135°F (57.2 °C) to 41°F (5°C) or below.
2. Potentially hazardous food (time/temperature control for safety food) must be cooled within 4 hours to 41°F (5°C) if prepared from ingredients at ambient temperature, including, without limitation, reconstituted foods and canned tuna.
3. Except as otherwise provided in subsection 4, a potentially hazardous food (time/temperature control for safety food) received in compliance with this chapter allowing a temperature above 41°F (5°C) during shipment from the supplier, including, without limitation, milk and molluscan shellfish, must be cooled within 4 hours to 41°F (5°C) or below.
4. Raw eggs must be received in refrigerated equipment that maintains an ambient air temperature of 45°F (7.2 °C) or below and must be placed immediately in refrigerated equipment that maintains an ambient air temperature of 45°F (7.2 °C) or below.

Notes

Nev. Admin. Code § 446.176
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.