NAC 446.045. Substantial health hazards.

NAC 446.050. Safety of food for consumption; use of food from private home; labeling of certain food.

NAC 446.055. Food stored in hermetically sealed containers.

NAC 446.060. Bulk food.

NAC 446.065. Milk and milk products.

NAC 446.070. Frozen desserts.

NAC 446.075. Shellfish.

NAC 446.080. Eggs.

NAC 446.085. Meat, game animals, fish and poultry.

NAC 446.090. Baked products.

NAC 446.095. Storage of potentially hazardous food.

NAC 446.100. Emergencies.

NAC 446.105. Storage of food.

NAC 446.110. Storage of food, containers of food and packaged food; resale of food from bulk containers.

NAC 446.115. Refrigerated storage.

NAC 446.120. Maintenance and storage of hot food.

NAC 446.122. Reusable containers for beverages.

NAC 446.125. Preparation of food: General requirements.

NAC 446.130. Preparation of food: Raw fruits and vegetables.

NAC 446.145. Preparation of food: Potentially hazardous foods.

NAC 446.147. Use of packaging with a modified atmosphere; contents of plan for analyzing the hazards of critical control points.

NAC 446.150. Service of food: Protection of food.

NAC 446.155. Service of food: Potentially hazardous and frozen foods; raw or undercooked food of animal origin.

NAC 446.157. 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).

NAC 446.160. Service of food: Dairy products and nondairy creamers.

NAC 446.165. Service and storage of fruit and vegetables.

NAC 446.170. Service of food: Condiments.

NAC 446.175. Preparation and service of ice.

NAC 446.180. Service of food: Dispensing utensils.

NAC 446.185. Service of food: Tableware and plates.

NAC 446.190. Service of food: Leftover food.

NAC 446.195. Transportation of food.