Current through September 16, 2024
1. Except as
otherwise provided in subsection 4, if time only, rather than time in
conjunction with temperature, is used as the public health control for a
working supply of potentially hazardous food (time/temperature control for
safety food) before cooking, or for ready-to-eat potentially hazardous food
(time/temperature control for safety food) that is displayed or held for
service, written procedures must be prepared in advance, maintained in the food
establishment and made available to the health authority upon request. Such
procedures must specify:
(a) Methods of
compliance with this section; and
(b) Methods of compliance for cooling food
that is prepared, cooked and refrigerated before time is used as a public
health control.
2. If
time only, rather than time in conjunction with temperature control, up to a
maximum of 4 hours, is used as the public health control:
(a) The food must have an initial temperature
of 41°F (5°C) or below if removed from cold holding temperature control
or 135°F (57.2 °C) or above if removed from hot holding temperature
control;
(b) The food must be
marked or otherwise identified to indicate the time that is 4 hours past the
point in time when the food is removed from temperature control;
(c) The food must be cooked and served,
served if ready-to-eat or discarded within 4 hours after the point in time when
the food is removed from temperature control; and
(d) The food, if in unmarked containers or
packages or marked to exceed a 4-hour limit, must be discarded.
3. If time only, rather than time
in conjunction with temperature control, up to a maximum of 6 hours, is used as
the public health control:
(a) The food must
have an initial temperature of 41°F (5°C) or below when removed from
temperature control and the food temperature may not exceed 70°F (21.1
°C) within a maximum time period of 6 hours;
(b) The food must be monitored to ensure the
warmest portion of the food does not exceed 70°F (21.1 °C) during the
6-hour holding period, unless an ambient air temperature is maintained that
ensures the food does not exceed 70°F (21.1 °C) during the 6-hour
period;
(c) The food must be marked
or otherwise identified to indicate:
(1) The
time when the food is removed from 41°F (5°C) or below cold holding
temperature control; and
(2) The
time that is 6 hours past the point in time when the food is removed from cold
holding temperature control;
(d) The food must be:
(1) Discarded if the temperature of the food
exceeds 70°F (21.1 °C); or
(2) Cooked and served, served if ready-to-eat
or discarded within a maximum of 6 hours after the point in time when the food
is removed from 41°F (5°C) or below cold holding temperature control;
and
(e) The food, if in
unmarked containers or packages or marked with a time that exceeds the 6-hour
limit, must be discarded immediately.
4. A food establishment that serves a highly
susceptible population may not use time as provided pursuant to subsection 1, 2
or 3 as the public health control for raw eggs.
Added to NAC by Bd. of
Health by R069-10, eff. 12-18-2013
NRS
439.200,
446.940
