Nev. Admin. Code § 446.182 - Time as public health control; exception

Current through August 4, 2021

1. Except as otherwise provided in subsection 4, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food (time/temperature control for safety food) before cooking, or for ready-to-eat potentially hazardous food (time/temperature control for safety food) that is displayed or held for service, written procedures must be prepared in advance, maintained in the food establishment and made available to the health authority upon request. Such procedures must specify:
(a) Methods of compliance with this section; and
(b) Methods of compliance for cooling food that is prepared, cooked and refrigerated before time is used as a public health control.
2. If time only, rather than time in conjunction with temperature control, up to a maximum of 4 hours, is used as the public health control:
(a) The food must have an initial temperature of 41°F (5°C) or below if removed from cold holding temperature control or 135°F (57.2 °C) or above if removed from hot holding temperature control;
(b) The food must be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;
(c) The food must be cooked and served, served if ready-to-eat or discarded within 4 hours after the point in time when the food is removed from temperature control; and
(d) The food, if in unmarked containers or packages or marked to exceed a 4-hour limit, must be discarded.
3. If time only, rather than time in conjunction with temperature control, up to a maximum of 6 hours, is used as the public health control:
(a) The food must have an initial temperature of 41°F (5°C) or below when removed from temperature control and the food temperature may not exceed 70°F (21.1 °C) within a maximum time period of 6 hours;
(b) The food must be monitored to ensure the warmest portion of the food does not exceed 70°F (21.1 °C) during the 6-hour holding period, unless an ambient air temperature is maintained that ensures the food does not exceed 70°F (21.1 °C) during the 6-hour period;
(c) The food must be marked or otherwise identified to indicate:
(1) The time when the food is removed from 41°F (5°C) or below cold holding temperature control; and
(2) The time that is 6 hours past the point in time when the food is removed from cold holding temperature control;
(d) The food must be:
(1) Discarded if the temperature of the food exceeds 70°F (21.1 °C); or
(2) Cooked and served, served if ready-to-eat or discarded within a maximum of 6 hours after the point in time when the food is removed from 41°F (5°C) or below cold holding temperature control; and
(e) The food, if in unmarked containers or packages or marked with a time that exceeds the 6-hour limit, must be discarded immediately.
4. A food establishment that serves a highly susceptible population may not use time as provided pursuant to subsection 1, 2 or 3 as the public health control for raw eggs.

Notes

Nev. Admin. Code § 446.182
Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013

NRS 439.200, 446.940

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