NAC446.025. “Potentially hazardous food” defined.

     1. “Potentially hazardous food” means:

     (a) Food that consists, in whole or in part, of milk, products made from milk, eggs, meat, poultry, fish, shellfish, edible crustacea or other ingredients in a form capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms.

     (b) Cereals, fruits, vegetables and dairy products, such as cooked rice, eggs, other than powdered eggs, baked or boiled potatoes, moist soy protein products, any mixture that includes garlic in oil, melons that have been cut, sliced or otherwise breached, whipped butter, products of margarine that contain butter or raw seed sprouts, that have been declared by the health authority to be potentially hazardous.

     2. The term does not include foods which have a pH level of 4.1 or below or a value of water activity of 0.85 or less.

     3. Synthetic ingredients used in pastry or baked products may be excluded from this definition if a report from an approved laboratory stating that the ingredients will not support the rapid and progressive growth of infectious or toxigenic microorganisms is filed with the health authority.

     [Bd. of Health, Food Establishments Reg. Art. 1 § 1.1 subsec. 1.1.3, eff. 9-17-82]—(NAC A 10-14-88; 9-16-92; 5-23-96)