Nevada Administrative Code
Chapter 446 - Food Establishments
PROTECTION, PREPARATION AND SERVICE OF FOOD
Section 446.167 - Raw animal foods: Cooking using noncontinuous cooking process

Universal Citation: NV Admin Code 446.167

Current through September 16, 2024

Raw animal foods that are cooked using a noncontinuous cooking process must be:

1. Subject to an initial heating process that is no longer than 60 minutes in duration;

2. After initial heating, immediately cooled according to the time and temperature parameters specified for cooked potentially hazardous food (time/temperature control for safety food) set forth within this chapter;

3. After cooling, held frozen or cold, as specified for potentially hazardous food (time/temperature control for safety food) within this chapter;

4. Before sale or service, cooked using a process that heats all parts of the food to a temperature of at least 165°F (73.9 °C) for 15 seconds, or in a manner that otherwise ensures compliance with established safe cooking temperatures as specified in this chapter;

5. Cooled according to the time and temperature parameters specified for cooked potentially hazardous food (time/temperature for control for safety food) as set forth in this chapter if the applicable food will not be:

(a) Held using heat as a public health control as specified in this chapter;

(b) Served immediately; or

(c) Held using time as a public health control as specified in this chapter after complete cooking; and

6. Prepared and stored according to written procedures that:

(a) Have been approved by the health authority;

(b) Are maintained in the food establishment and made available to the health authority upon request;

(c) Describe:
(1) How the requirements specified in subsections 1 to 5, inclusive, are to be monitored and documented by the permit holder; and

(2) The corrective actions to be taken if those requirements are not met;

(d) Describe how the foods, after initial heating but before complete cooking, are to be marked or otherwise identified as foods that must be cooked as specified within this chapter before being offered for sale or service; and

(e) Describe how the foods, after initial heating but before cooking as specified in this chapter, are to be separated from ready-to-eat foods as specified in this chapter.

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

NRS 439.200, 446.940

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