Nevada Administrative Code|Section 446.178 - Potentially hazardous food time/temperature control for safety food

                                                
 446.178. Potentially hazardous food time/temperature control for safety food 
 
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
 
NRS 439.200, 446.940