Section 446.661 - Thawing of potentially hazardous food time/temperature control for safety food1. Frozen potentially hazardous food (time/temperature control for safety food) must be thawed for use in temporary food establishment operations using one of the following methods: (a) In a refrigerated unit which can maintain a temperature of 41°F (5°C) or below.(b) In an insulated container with enough ice to maintain 41°F (5°C). The food must remain covered during the thawing process so as not to allow direct contact with the ice and uneven thawing from external heat sources such as nearby cooking equipment or sunlight.(c) In a permitted food establishment, under potable, running water with a temperature of 70°F (21°C) or below, and with sufficient velocity to agitate and float off loose food particles into the overflow.2. Defrosting potentially hazardous food (time/temperature control for safety food) in standing water or in a warewashing or handwashing sink is strictly prohibited.Nev. Admin. Code § 446.661
Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013