Nev. Admin. Code § 446.177 - Procedures for cooling

Current through August 4, 2021

1. Cooling must be accomplished in accordance with the time and temperature parameters approved in this chapter by using one or more of the following methods based on the type of food being cooled:
(a) Placing the food in shallow pans;
(b) Separating the food into smaller or thinner portions;
(c) Using rapid cooling equipment;
(d) Stirring the food in a container placed in an ice water bath;
(e) Using containers that facilitate heat transfer;
(f) Adding ice as an ingredient; or
(g) Other effective methods.
2. When placed in cooling or cold holding equipment, food containers in which food is being cooled must be:
(a) Arranged in the equipment to provide maximum heat transfer through the container walls; and
(b) Loosely covered or uncovered, if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the food.

Notes

Nev. Admin. Code § 446.177
Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013

NRS 439.200, 446.940

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