Nevada Administrative Code
Chapter 446 - Food Establishments
WAREWASHING AND WAREWASHING EQUIPMENT
Section 446.324 - Manual warewashing equipment: Requirements for hot water sanitizing
Universal Citation: NV Admin Code 446.324
Current through February 27, 2024
If hot water is used for sanitization in manual warewashing operations, the sanitizing compartment of the sink must be:
1. Designed with an integral heating device that is capable of maintaining water at a temperature not less than 171°F (77.2 °C); and
2. Provided with a rack or basket to allow complete immersion of equipment and utensils into the hot water.
Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013
NRS 439.200, 446.940
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