Nevada Administrative Code
Chapter 446 - Food Establishments
PROTECTION, PREPARATION AND SERVICE OF FOOD
Section 446.131 - Receipt of food: Required temperature

Universal Citation: NV Admin Code 446.131

Current through September 16, 2024

1. Except as otherwise provided in subsection 2, refrigerated, potentially hazardous food (time/temperature control for safety food) must be at a temperature of 41°F (5°C) or below when received.

2. If a temperature other than 41°F (5°C) for a potentially hazardous food (time/temperature control for safety food) is specified below, governing milk and molluscan shellfish, the food may be received at the specified temperature, including:

(a) Milk or other cultured products may be received at an internal temperature of 45°F (7.2 °C) or below; and

(b) For molluscan shellfish:
(1) Molluscan shellstock is alive and cooled to an internal shellstock body temperature of 50°F (10°C) or below;

(2) Shucked or postharvest processed shellfish are cooled to a temperature of 45°F (7.2 °C) or below; and

(3) The time-temperature indicating device shows that the ambient air temperature has exceeded 45°F (7.2 °C) but the internal shellstock body temperature is 50°F (10°C) or below.

3. Raw eggs must be received in refrigerated equipment that maintains an ambient air temperature of 45°F (7.2 °C) or below.

4. Potentially hazardous food (time/temperature control for safety food) that is cooked to a temperature and for a time specified pursuant to this chapter and is received hot must be at a temperature of 135°F (57.2 °C) or above.

5. A food that is labeled and shipped frozen by a food processing establishment must be received frozen.

6. Upon receipt, potentially hazardous food (time/temperature control for safety food) must be free of evidence of previous temperature abuse.

Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013

NRS 439.200, 446.940

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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