NAC446.095. Storage of potentially hazardous food.

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Except as otherwise provided in this chapter, potentially hazardous food must be stored at a temperature of 40°F (4.44°C) or below or 140°F (60°C) or above.

[Bd. of Health, Food Establishments Reg. Art. 3 § 3.1 subsec. 3.1.1, eff. 9-17-82]—(NAC A 9-16-92; 5-23-96)

                    
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