NAC 446.215. Materials for equipment and utensils.

NAC 446.220. Articles designed for single use.

NAC 446.225. Shelves.

NAC 446.230. Equipment and utensils required to be durable.

NAC 446.235. Surfaces which may contact food.

NAC 446.240. Surfaces which do not contact food.

NAC 446.245. Threads in equipment.

NAC 446.250. Lubricants for equipment.

NAC 446.255. Tubes for beverages.

NAC 446.260. Cleaning of equipment fixed in place.

NAC 446.265. Indicating thermometers for food; devices for measuring food temperature.

NAC 446.270. Hoods for ventilation; filters for grease.

NAC 446.275. Requirements for installation and maintenance of equipment installed before and after certain dates.

NAC 446.280. Location of equipment.

NAC 446.285. Equipment mounted on table or counter.

NAC 446.290. Equipment mounted on floor.

NAC 446.295. Spaces between equipment.

NAC 446.300. Cleaning tableware, kitchenware, utensils and other equipment.

NAC 446.305. Equipment and utensils used to prepare potentially hazardous foods.

NAC 446.310. Cleaning of grills.

NAC 446.315. Cleaning of equipment which does not contact food.

NAC 446.318. Maintenance and cleaning of fogger for produce.

NAC 446.320. Cloths used to wipe up food.

NAC 446.325. Washing of utensils and equipment.

NAC 446.330. Sequence of manual washing.

NAC 446.335. Facilities for sanitizing equipment using hot water.

NAC 446.340. Chemicals for sanitizing equipment.

NAC 446.345. Dishwashing machines: General requirements.

NAC 446.350. Dishwashing machines: Use of chemicals.

NAC 446.355. Dishwashing machines: Use of hot water.

NAC 446.360. Dishwashing machines: Cleaning of machines.

NAC 446.365. Equipment and utensils required to be dried with air.

NAC 446.370. Handling of equipment and utensils after cleaning.

NAC 446.375. Storage of sanitized utensils and equipment.

NAC 446.385. Handling and storage of articles designed for single use.

NAC 446.390. Articles for single use required when cleaning facilities not available.