Nevada Administrative Code
Chapter 446 - Food Establishments
PROTECTION, PREPARATION AND SERVICE OF FOOD
Section 446.174 - Potentially hazardous food time/temperature control for safety food: Thawing
Universal Citation: NV Admin Code 446.174
Current through September 16, 2024
1. Except as otherwise provided in subsection 2, potentially hazardous food (time/temperature control for safety food) must be thawed using one of the following methods:
(a) Under refrigeration
which 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.
(b) Completely submerged under running water
at a water temperature of 70°F (21.1 °C) or below and with sufficient
water velocity to agitate and float off loose particles in an overflow and:
(1) If the food is ready-to-eat food, for a
period of time that does not allow thawed portions of the food to rise above
41°F (5°C) or 45°F (7.2 °C); or
(2) If the food is raw animal food, for a
period of time that does not allow thawed portions of the food requiring
cooking to be above 41°F (5°C) for more than 4 hours, including:
(I) The time the food is exposed to the
running water and the time needed for preparation for cooking; or
(II) The time it takes under refrigeration to
lower the food temperature to 41°F (5°C) or 45°F (7.2
°C).
(c)
As part of a cooking process if the food that is frozen is:
(1) Cooked as specified in this chapter;
or
(2) Thawed in a microwave oven
and immediately transferred to conventional cooking equipment, with no
interruption in the process.
2. Potentially hazardous food (time/temperature control for safety food) may be thawed using any procedure if a portion of frozen, ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.
Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013
NRS 439.200, 446.940
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