Nevada Administrative Code
Chapter 446 - Food Establishments
PROTECTION, PREPARATION AND SERVICE OF FOOD
Section 446.173 - Potentially hazardous food time/temperature control for safety food: Slacking
Universal Citation: NV Admin Code 446.173
Current through September 16, 2024
1. Frozen potentially hazardous food (time/temperature control for safety food) that is slacked to moderate the temperature must be held:
(a) Under refrigeration that maintains the
food temperature at 41°F (5°C) or below, or at 45°F (7.2 °C) or
below, as specified in this chapter; or
(b) At any temperature, if the food remains
frozen.
2. As used in this section, "slacking" means the process of moderating the temperature of a food, including, without limitation, allowing a food to gradually increase from a temperature of 10°F (-23°C) to 25°F (-4°C) in preparation for deep-fat frying, or to facilitate even heat penetration during the cooking of previously block-frozen food, such as shrimp.
Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013
NRS 439.200, 446.940
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