Nevada Administrative Code
Chapter 446 - Food Establishments
MOBILE UNITS AND SERVICING AREAS
Section 446.744 - Food preparation

1. Prepackaged food must be properly labeled, except when prepared inside a mobile unit for immediate service.

2. Preparation of potentially hazardous food (time/temperature control for safety food) inside a mobile unit must be accomplished daily, for service that same day.

3. Cooling of hot, prepared and potentially hazardous food (time/temperature control for safety food) inside a mobile unit is prohibited.

4. When potentially hazardous foods (time/temperature control for safety foods) which have been cooked and cooled at the servicing area are to be served hot, such foods must be reheated to 165°F (73.9 °C) and either:

5. Hot and cold holding equipment must be preheated or prechilled to appropriate holding temperatures before loading potentially hazardous food (time/temperature control for safety food) onto a mobile unit.

6. Thermometers must be carried in a mobile unit and used to monitor the temperature of potentially hazardous food (time/temperature control for safety food). Refrigerators must have indicating thermometers, accurate to within plus or minus 2°F (1°C).