Nevada Administrative Code
Chapter 446 - Food Establishments
PROTECTION, PREPARATION AND SERVICE OF FOOD
Section 446.168 - Fruits and vegetables cooked for hot holding: Cooking temperature
Universal Citation: NV Admin Code 446.168
Current through September 16, 2024
Fruits and vegetables that are cooked for hot holding must be cooked to a temperature of 135°F (57.2 °C).
Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013
NRS 439.200, 446.940
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