Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.179 - Refrigerated, ready-to-eat potentially hazardous food time/temperature control for safety food: Date marking

Current through June 11, 2024
1. Except when
			 packaging food using a reduced oxygen packaging method, and except as specified
			 in this chapter, refrigerated, ready-to-eat, potentially hazardous food
			 (time/temperature control for safety food) prepared and held in a food
			 establishment for more than 24 hours must be clearly marked to indicate the
			 date or day on which the food was prepared or the date or day by which the food
			 must be consumed on the premises, sold or discarded, based on the temperature
			 and time combinations specified in this section. The day of preparation must be
			 counted as "day 1." Food must be maintained at a temperature of 41°F
			 (5°C) or below for a maximum of 7 days.
2. Except as otherwise provided in
			 subsections 4, 5 and 6, refrigerated, ready-to-eat, potentially hazardous food
			 (time/temperature control for safety food) that is prepared and packaged by a
			 food processing establishment must be clearly marked at the time the original
			 container is opened in a food establishment and, if the food is held for more
			 than 24 hours, must indicate the date or day by which the food must be consumed
			 on the premises, sold or discarded, based on the temperature and time
			 combinations set forth in subsection 1. The day the original container is
			 opened in the food establishment must be counted as "day 1," and the food held
			 for a maximum of 7 days, except that the day or date marked by the food
			 establishment may not exceed a manufacturer's use-by date if the manufacturer
			 determined the use-by date based on food safety.
3. A refrigerated, ready-to-eat, potentially
			 hazardous food (time/temperature control for safety food) ingredient or a
			 portion of a refrigerated, ready-to-eat, potentially hazardous food
			 (time/temperature control for safety food) that is subsequently combined with
			 additional ingredients or portions of food must retain the date marking of the
			 earliest-prepared or first-prepared ingredient.
4. A date marking system that meets the
			 criteria set forth in subsections 1 and 2 may include:
(a) Using a method approved by the health
			 authority for refrigerated, ready-to-eat potentially hazardous food
			 (time/temperature control for safety food) that is frequently rewrapped,
			 including, without limitation, lunch meat or a roast, or for which date marking
			 is impractical, including, without limitation, soft serve mix or milk in a
			 dispensing machine;
(b) Marking the
			 date or day of preparation, accompanied by a procedure to discard the food on
			 or before the last date or day by which the food must be consumed on the
			 premises, sold or discarded as provided in subsection 1;
(c) Marking the date or day the original
			 container is opened in a food establishment, accompanied by a procedure to
			 discard the food on or before the last date or day by which the food must be
			 consumed on the premises, sold or discarded as provided in subsection 2;
			 or
(d) Using calendar dates, days
			 of the week, color-coded marks or other effective marking methods, provided
			 that the marking system is disclosed to the health authority upon
			 request.