Nevada Administrative Code
Chapter 446 - Food Establishments
EQUIPMENT, UTENSILS AND SURFACES: CLEANING
- Section 446.351 - Single-use and single-service articles required when cleaning facilities not available
- Section 446.352 - Utensils and surfaces of equipment: General requirements
- Section 446.353 - Equipment, food-contact surfaces and utensils: Cleaning frequency
- Section 446.354 - Nonfood-contact surfaces of equipment: Cleaning frequency
- Section 446.355 - Dishwashing machines: Use of hot water (Repealed)
- Section 446.356 - Cooking and baking equipment and microwave ovens: Cleaning frequency
- Section 446.357 - Warewashing equipment: Cleaning frequency
- Section 446.358 - Equipment and utensils: Precleaning
- Section 446.359 - Dry cleaning
- Section 446.360 - Dishwashing machines: Cleaning of machines (Repealed)
- Section 446.361 - Utensils and food-contact surfaces of equipment: Washing procedures
- Section 446.362 - Utensils and equipment: Rinsing procedures
- Section 446.363 - Utensils and food-contact surfaces of equipment: Sanitizing required before use
- Section 446.364 - Utensils and food-contact surfaces of equipment: Sanitizing procedures
- Section 446.365 - Equipment and utensils required to be dried with air (Repealed)
- Section 446.366 - Surfaces subject to scratching and scoring
- Section 446.367 - Refillable containers
- Section 446.370 - Handling of equipment and utensils after cleaning (Repealed)
Disclaimer: These regulations may not be the most recent version. Nevada may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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