Nevada Administrative Code|Section 446.353 - Equipment, food-contact surfaces and utensils: Cleaning frequency

                                                
 446.353. Equipment, food-contact surfaces and utensils: Cleaning frequency 
 
1. Equipment, food-contact surfaces and utensils must be cleaned: 
 
(a) Except as otherwise provided in subsection 2, before each use of a different type of raw animal food, including, without limitation, beef, fish, lamb, pork or poultry;
 
(b) Each time there is a change from working with raw foods to working with ready-to-eat foods;
 
(c) Between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food);
 
(d) Before using or storing a food temperature measuring device; and
 
(e) At any time during the operation when contamination may have occurred.
 
2. The provisions of paragraph (a) of subsection 1 do not apply if the food-contact surface or utensil is in contact with a succession of different raw animal foods each requiring a higher cooking temperature than the previous food, including, without limitation, preparing raw fish followed by cutting raw poultry on the same cutting board.
 
3. Except as otherwise provided in subsection 4, if used with potentially hazardous food (time/temperature control for safety food), utensils and food-contact surfaces of equipment must be cleaned throughout the day not less frequently than every 4 hours.
 
4. Surfaces of utensils and equipment contacting potentially hazardous food (time/temperature control for safety food) may be cleaned less frequently than every 4 hours if: 
 
(a) In storage, containers of potentially hazardous food (time/temperature control for safety food) and their contents are maintained at required temperatures and the containers are cleaned when they are empty;
 
(b) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures set forth in subparagraph (1) and: 
 
(1) The utensils and equipment are cleaned at the frequency in the following chart that corresponds to the temperature: 
 
 
 
 
Temperature
 
Cleaning Frequency
 
 
 
 41°F (5.0 °C) or below
 
 24 hours
 
 
 
 >42°F - 45°F (5.0 °C - 7.2 °C)
 
 20 hours
 
 
 
 >46°F - 50°F (7.2 °C - 10°C)
 
 16 hours
 
 
 
 >51°F - 55°F (10°C - 12.8 °C)
 
 10 hours
 
 
 
 
(2) The cleaning frequency based on the ambient temperature of the refrigerated room or area is documented in the food establishment;
 
(c) Containers in serving situations, including, without limitation, salad bars, delicatessens and cafeteria lines, hold ready-to-eat potentially hazardous food (time/temperature control for safety food) that is maintained at approved temperatures, are intermittently combined with additional supplies of the same food that is at the required temperature and are cleaned at least once every 24 hours;
 
(d) Temperature measuring devices are maintained in contact with food, including, without limitation, when left in a container of deli food or in a roast, held at the required temperature;
 
(e) Equipment is used for storage of packaged or unpackaged food, including, without limitation, a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude the accumulation of soil residues;
 
(f) The cleaning schedule is approved based on consideration of: 
 
(1) Characteristics of the equipment and its use;
 
(2) The type of food involved;
 
(3) The amount of food residue accumulation; and
 
(4) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or
 
(g) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135°F (57.2 °C) or above and the utensils and container are cleaned at least once every 24 hours or at a frequency necessary to preclude the accumulation of soil residues.
 
5. Except when dry cleaning methods are used, surfaces of utensils and equipment contacting food that is not potentially hazardous food (time/temperature control for safety food) must be cleaned: 
 
(a) At any time when contamination may have occurred;
 
(b) At least once every 24 hours for iced tea dispensers and consumer self-service utensils, including, without limitation, tongs, scoops or ladles;
 
(c) Before restocking consumer self-service equipment and utensils, including, without limitation, condiment dispensers and display containers; and
 
(d) In equipment, including, without limitation, ice bins and beverage dispensing nozzles, and enclosed components of equipment, such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders and water vending equipment: 
 
(1) At a frequency specified by the manufacturer; or
 
(2) Absent the manufacturer's specifications, at a frequency necessary to preclude the accumulation of soil or mold.
 
 Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013
 
NRS 439.200, 446.940