Nev. Admin. Code § 446.178 - Potentially hazardous food time/temperature control for safety food
Current through August 4, 2021
NRS 439.200, 446.940
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NAC 446.178 Potentially hazardous food (time/temperature control for safety food). (NRS 439.200, 446.940)
1. Except during preparation, cooking or cooling, or when time is used as a public health control as described in this chapter and, except as otherwise provided in subsection 2, potentially hazardous food (time/temperature control for safety food) must be maintained:
(a) At 135°F (57.2°C) or above, except that roasts cooked or reheated as specified in this chapter may be held at a temperature of 130°F (54.4°C) or above; or
(b) At a temperature of 41°F (5°C) or below.
2. Eggs that have not been treated to destroy all viable Salmonellae must be stored in refrigerated equipment that maintains an ambient air temperature of 45°F (7.2°C) or below.
(Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013)