NAC446.157. Service, storage and display of food: Potentially hazardous food kept at an internal temperature above 40°F (4.44°C) or below 140°F (60°C).

     1. Potentially hazardous food may be kept at an internal temperature above 40°F (4.44°C) or below 140°F (60°C) if held for no longer than the time limitations set forth in this subsection. While being stored before cooking or while being served or displayed for immediate service, potentially hazardous food may be kept at an internal temperature above 40°F (4.44°C) or below 140°F (60°C) if:

     (a) The food is cooked or served within 4 hours after the time its temperature exceeds 40°F (4.44°C) or goes below 140°F (60°C);

     (b) The food is marked or otherwise identified with the hour of the day by which it must be cooked, served or discarded; and

     (c) The holder of the permit for the operation of the food establishment creates and maintains, on the premises and available for review by the health authority, written procedures ensuring compliance with paragraphs (a) and (b).

     2. Potentially hazardous food that has been refrigerated since receipt by the food establishment may be kept at an internal temperature above 40°F (4.44°C) or below 45°F (7.2°C) while being stored before cooking or while being displayed for immediate service if:

     (a) The food is cooked or served within 72 hours after the time its temperature exceeds 40°F (4.44°C) or goes below 45°F (7.2°C);

     (b) The food is marked or otherwise identified with the hour of the day by which it must be cooked, served or discarded;

     (c) The food is constantly refrigerated; and

     (d) The holder of the permit for the operation of the food establishment creates and maintains, on the premises and available for review by the health authority, written procedures ensuring compliance with paragraphs (a), (b) and (c).

     3. Any potentially hazardous food kept pursuant to subsection 1 or 2:

     (a) In a container or package which does not have the hour by which it must be cooked, served or discarded marked on it; or

     (b) For longer than the time specified in those subsections,

Ê must be discarded.

     (Added to NAC by Bd. of Health, eff. 5-23-96)