Nevada Administrative Code › Chapter 453A - Medical Use of Marijuana › PRODUCTION AND DISTRIBUTION OF MEDICAL MARIJUANA › Requirements for the Extraction of Concentrated Cannabis and the Production of Edible Marijuana Products and Marijuana-Infused Products › Section 453A.552 - Person in charge: Demonstration of knowledge

Current through June 11, 2024
Based on the risks inherent to the operation of a facility
				  for the production of edible marijuana products or marijuana-infused products,
				  the persons responsible for managing each such facility shall demonstrate to
				  the Division knowledge of disease prevention, and the requirements of this
				  chapter and chapter 453A of NRS by:
1.
				Complying with the provisions of this chapter and chapter 453A of NRS and
				having no violations of a critical nature during inspections.
2. Attending appropriate courses and training
				and implementing an appropriate training program for all medical marijuana
				establishment agents engaged in the extraction of concentrated cannabis or
				production of edible marijuana products or marijuana-infused products at the
				facility.
3. Responding correctly
				to the questions of an inspector of medical marijuana establishments regarding:
(a) The relationship between the prevention
				of disease and the personal hygiene of a medical marijuana establishment agent
				engaged in the extraction of concentrated cannabis or production of edible
				marijuana products or marijuana-infused products.
(b) The prevention of the transmission of
				disease by a medical marijuana establishment agent engaged in the extraction of
				concentrated cannabis or production of edible marijuana products or
				marijuana-infused products who has a disease or medical condition that may
				transmit disease.
(c) The symptoms
				associated with the diseases that are transmissible through marijuana products
				and ingredients.
(d) The
				significance of the relationship between maintaining the temperature for a
				certain amount of time for potentially hazardous marijuana products and
				ingredients and the prevention of illness transmission.
(e) The hazards involved in the consumption
				of raw or undercooked meat, poultry and eggs.
(f) The required temperatures and times for
				safe cooking of potentially hazardous marijuana products and ingredients,
				including, without limitation, meat, poultry and eggs.
(g) The required temperatures and times for
				the safe refrigerated storage, hot holding, cooling and reheating of
				potentially hazardous marijuana products and ingredients.
(h) The relationship between the prevention
				of illness transmission and the management and control of:
(1) Cross contamination;
(2) Hand contact with finished marijuana
				products and ingredients;
(3) Hand
				washing; and
(4) Maintaining the
				establishment in a clean condition and in good repair.
(i) The correct procedures for cleaning and
				sanitizing utensils and the surfaces of equipment that have direct contact with
				marijuana products and ingredients.
(j) The identification of poisonous or toxic
				materials in the facility and the procedures necessary to ensure that those
				materials are safely stored, dispensed, used and disposed of according to
				applicable state and federal laws and regulations.