Nevada Administrative Code
Chapter 446 - Food Establishments
PROTECTION, PREPARATION AND SERVICE OF FOOD
Section 446.177 - Procedures for cooling
Universal Citation: NV Admin Code 446.177
Current through September 16, 2024
1. Cooling must be accomplished in accordance with the time and temperature parameters approved in this chapter by using one or more of the following methods based on the type of food being cooled:
(a) Placing the food in
shallow pans;
(b) Separating the
food into smaller or thinner portions;
(c) Using rapid cooling equipment;
(d) Stirring the food in a container placed
in an ice water bath;
(e) Using
containers that facilitate heat transfer;
(f) Adding ice as an ingredient; or
(g) Other effective methods.
2. When placed in cooling or cold holding equipment, food containers in which food is being cooled must be:
(a) Arranged in the equipment to provide
maximum heat transfer through the container walls; and
(b) Loosely covered or uncovered, if
protected from overhead contamination, during the cooling period to facilitate
heat transfer from the surface of the food.
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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