reglab/statecodes huggingface dataset:
Nevada Administrative Code › Chapter 446 - Food Establishments › MANAGEMENT AND PERSONNEL › Section 446.056 - Employee health conditions

Current through June 11, 2024
1. In accordance
			 with the provisions of this chapter and chapter 441A of NAC, the following
			 employee health conditions apply:
(a) A food
			 employee shall not work in or around any place where unwrapped or unpackaged
			 food or beverage products are prepared, sold or offered for sale if the food
			 employee knows that he or she has:
(1) A
			 symptom of gastrointestinal infection, including, without limitation, diarrhea,
			 vomiting or jaundice, except as otherwise provided in paragraph (k);
(2) A diagnosed infection by a disease agent
			 that can be transmitted from a food employee through food, including, without
			 limitation, Salmonella species, Shigella species, Shiga toxin-producing
Escherichia coli
, Hepatitis A virus or Norovirus; or
(3) A lesion that appears inflamed or
			 contains pus, including, without limitation, a boil or infected wound that is
			 not covered with:
(I) An impermeable cover
			 and a single-use glove if the lesion is on a hand or wrist;
(II) An impermeable cover if the lesion is on
			 an arm; or
(III) A dry, durable,
			 tight-fitting bandage if the lesion is on another part of the body.
Nevada Administrative Code › Chapter 446 - Food Establishments › MANAGEMENT AND PERSONNEL › Section 446.057 - Reinstatement of certain food employees

Current through June 11, 2024
1. Except during a
			 confirmed outbreak, the person in charge may reinstate a food employee who was
			 symptomatic and not diagnosed if the food employee is asymptomatic for at least
			 24 hours.
2. The health authority
			 shall allow a food employee who was infected with an enteric disease to return
			 to work in a food establishment if laboratory confirmation determines the food
			 handler is no longer infectious. Such return shall comply with provisions
			 outlined in chapter 441A of NAC or as approved by the health
			 authority.
3. As used in this
			 section, "asymptomatic" means without obvious symptoms or not showing or
			 producing indications of a disease or other medical condition, including,
			 without limitation, a person infected with a pathogen who does not exhibit or
			 produce any signs or symptoms of vomiting, diarrhea or jaundice. The term
			 includes persons who do not show symptoms because the symptoms have resolved or
			 subsided or because no symptoms manifested.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › MANAGEMENT AND PERSONNEL › Section 446.058 - Restriction on employment of or contracting with person to provide medical nutrition therapy or nutrition services

Current through June 11, 2024
The holder of a permit issued pursuant to
				NRS 446.875
				shall not employ or contract with a person to provide medical nutrition therapy
				or nutrition services unless the person is licensed pursuant to chapter 640E of
				NRS or exempt from such licensure.
Added to NAC by Bd. of
				Health by R090-12, eff. 12-20-2012-Substituted in revision for NAC
				446.199
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › MANAGEMENT AND PERSONNEL › Section 446.060 - Bulk food (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 2 § 2.1 subsec. 2.1.4, eff. 9-17-82-NAC A
				10-14-88; 5-23-96; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › HYGIENE › Section 446.061 - Handwashing required by food employees

Current through June 11, 2024
1. Food
			 employees shall keep their hands and the exposed portions of their arms
			 clean.
2. Except as otherwise
			 provided in this chapter or by the health authority, whenever a provision of
			 this chapter requires a food employee to keep his or her hands or arms clean,
			 or to wash his or her hands or arms, the requirement applies to any surrogate
			 prosthetic devices for hands or arms.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › HYGIENE › Section 446.062 - Handwashing: Procedure

Current through June 11, 2024
1. Except as
			 otherwise provided in subsection 2:
(a) Food
			 employees must clean their hands and exposed portions of their arms for at
			 least 20 seconds using a cleaning compound in an approved handwashing
			 sink.
(b) Food employees must use
			 the following cleaning procedure in the order stated to clean their hands and
			 exposed portions of their arms:
(1) Rinse
			 under clean, running warm water;
(2) Apply an amount of cleaning compound
			 recommended by the manufacturer of the cleaning compound;
(3) Rub together vigorously for at least 10
			 to 15 seconds while:
(I) Paying particular
			 attention to removing soil from underneath the fingernails during the cleaning
			 procedure; and
(II) Creating
			 friction on the surfaces of the hands and arms, fingertips and areas between
			 the fingers;
(4)
			 Thoroughly rinse under clean, running warm water; and
(5) Immediately follow the cleaning procedure
			 with thorough drying using an approved method.
Nevada Administrative Code › Chapter 446 - Food Establishments › HYGIENE › Section 446.063 - Handwashing: When required

Current through June 11, 2024
Food employees shall clean their hands and exposed portions of
				their arms immediately before engaging in food preparation, including, without
				limitation, working with exposed food, clean equipment, utensils and linens,
				and unwrapped single-service and single-use articles and:
1. After touching bare human body parts other
			 than clean hands and exposed portions of arms, including, without limitation,
			 surrogate prosthetic devices for hands and arms;
2. After using the toilet room;
3. After caring for or handling service
			 animals or aquatic animals;
4.
			 After coughing, sneezing, using a handkerchief or disposable tissue, using
			 tobacco, eating or drinking;
5.
			 After handling soiled equipment or utensils;
6. During food preparation, as often as
			 necessary to remove soil and contamination and to prevent cross-contamination
			 when changing tasks;
7. When
			 switching between working with raw food and working with ready-to-eat
			 food;
8. Before donning gloves for
			 working with food; and
9. After
			 engaging in other activities that contaminate the hands, including, without
			 limitation, clearing tables or handling money.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › HYGIENE › Section 446.064 - Handwashing: Where allowed

Current through June 11, 2024
Food employees shall clean their hands and arms in a
				handwashing sink or approved automatic handwashing facility or device and may
				not clean such appendages in a sink used for food preparation or warewashing,
				or in a service sink or a curbed cleaning facility used for the disposal of mop
				water and similar liquid waste, unless otherwise approved by the health
				authority.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › HYGIENE › Section 446.065 - Milk and milk products

Current through June 11, 2024
Fluid milk and products made from milk used or served in a
				food establishment must be pasteurized and from a source approved by the health
				authority.
Bd. of Health, Food
				Establishments Reg. Art. 2 § 2.1 subsecs. 2.1.5 & 2.1.6, eff. 9-17-82;
				R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › HYGIENE › Section 446.066 - Hand sanitizers

Current through June 11, 2024
1. A hand sanitizer
			 used as a topical application, a chemical hand sanitizing solution used as a
			 hand dip or an antiseptic soap for hands must:
(a) Comply with one of the following:
(1) Be an approved drug that is listed in the
			 publication of the United States Food and Drug Administration entitled,
			 "Approved Drug Products with Therapeutic Equivalence Evaluations," as an
			 approved drug based on safety and effectiveness; or
(2) Have active antimicrobial ingredients
			 which are listed in the United States Food and Drug Administration's monograph
			 for OTC Health-Care Antiseptic Drug Products as an antiseptic hand
			 wash;
Nevada Administrative Code › Chapter 446 - Food Establishments › HYGIENE › Section 446.067 - Fingernails

Current through June 11, 2024
1. Food employees shall keep their
			 fingernails trimmed, filed and maintained so the edges and surfaces are
			 cleanable and not rough.
2. Unless
			 wearing intact gloves in good repair, a food employee may not wear fingernail
			 polish or artificial fingernails when working with exposed food.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › HYGIENE › Section 446.068 - Jewelry

Current through June 11, 2024
Employees may not wear jewelry on their hands or arms while
				preparing food, except that a medical identification bracelet may be worn on a
				wrist or a band with no stones or objects attached to it may be worn on a
				finger.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › HYGIENE › Section 446.069 - Clothing

Current through June 11, 2024
Food employees shall wear clean outer clothing to prevent
				contamination of food, equipment, utensils, linens, and single-service and
				single-use articles.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › HYGIENE › Section 446.070 - Frozen desserts (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 2 § 2.1 subsec. 2.1.7, eff. 9-17-82; R069-10,
				12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › HYGIENE › Section 446.071 - Eating, drinking or using tobacco

Current through June 11, 2024
1. Except as
			 otherwise provided in subsection 2, an employee shall not eat, drink or use any
			 form of tobacco where the contamination of exposed food, clean equipment,
			 utensils and linens, and unwrapped single-service and single-use articles, or
			 other items needing protection can result.
2. A food employee may drink from a closed
			 beverage container if the container is handled to prevent contamination of:
(a) The employee's hands;
(b) The container; and
(c) Any exposed food, clean equipment,
			 utensils and linens, and unwrapped single-service and single-use
			 articles.
Nevada Administrative Code › Chapter 446 - Food Establishments › HYGIENE › Section 446.072 - Discharges from eyes, nose or mouth

Current through June 11, 2024
Food employees experiencing persistent sneezing, coughing or a
				runny nose that causes discharges from the eyes, nose or mouth shall not work
				with exposed food, clean equipment, utensils or linens, or unwrapped
				single-service or single-use articles.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › HYGIENE › Section 446.073 - Hair

Current through June 11, 2024
1. Except as otherwise provided in subsection
			 2:
(a) All food employees must restrain their
			 hair by any effective means to keep the hair from contaminating exposed food,
			 clean equipment, utensils and linens, and unwrapped single-service and
			 single-use articles.
(b) All food
			 handlers must wear a hairnet if their hair is longer than the collar. Hair
			 which is shorter than the collar may be restrained by any effective
			 means.
Nevada Administrative Code › Chapter 446 - Food Establishments › HYGIENE › Section 446.074 - Handling of animals

Current through June 11, 2024
1. Except as
			 otherwise provided in subsection 2, food employees may not care for or handle
			 animals that may be present in the food establishment, including, without
			 limitation, patrol dogs, service animals or pets that are allowed as provided
			 in this chapter.
2. Food employees
			 with service animals may handle or care for their service animals and food
			 employees may handle or care for fish in aquariums or molluscan shellfish or
			 crustaceans in display tanks, if they wash their hands as prescribed in this
			 chapter.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › HYGIENE › Section 446.075 - Shellfish (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 2 § 2.1 subsecs. 2.1.8 & 2.1.9, eff.
				9-17-82-NAC A 10-14-88; 5-23-96; R069-10,
				12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › HYGIENE › Section 446.076 - Methods for preventing contamination of food

Current through June 11, 2024
1. Food
			 employees shall wash their hands and arms as provided in this
			 chapter.
2. Except when washing
			 fruits and vegetables or as provided in subsection 4, food employees must not
			 contact exposed, ready-to-eat food with their bare hands and shall use suitable
			 utensils, including, without limitation, deli tissue, spatulas, tongs,
			 single-use gloves or dispensing equipment when handling exposed, ready-to-eat
			 food.
3. Food employees shall
			 minimize bare hand and arm contact with exposed food that is not in a
			 ready-to-eat form.
4. Food
			 employees not serving a highly susceptible population may contact exposed,
			 ready-to-eat food with their bare hands if:
(a) The permit holder obtains prior approval
			 from the health authority;
(b)
			 Written procedures are maintained in the food establishment, made available to
			 the health authority upon request and include, without limitation:
(1) For each bare-hand contact procedure, a
			 listing of the specific ready-to-eat foods that are authorized to be touched by
			 bare hands; and
(2) Diagrams and
			 other information showing that handwashing facilities installed, located,
			 equipped and maintained as provided in this chapter are in an easily accessible
			 location and in close proximity to the work station where the bare-hand contact
			 procedure is conducted; and
(c) A written employee health policy details
			 how the food establishment complies with the provisions of this chapter. Such a
			 policy must include, without limitation, documentation that:
(1) Food employees acknowledge they have been
			 informed to report information about their health and activities as they relate
			 to gastrointestinal symptoms and diseases transmissible through food and comply
			 with exclusionary orders;
(2) Food
			 employees acknowledge they have received training in bare-hand contact risk,
			 proper handwashing and fingernail maintenance, when and where to wash their
			 hands, jewelry exclusion and good hygienic practices;
(3) Food employees wash hands before and
			 during the preparation of food as necessary to prevent cross-contamination
			 during all hours of operation when ready-to-eat foods are being
			 prepared;
(4) Food employees
			 contacting ready-to-eat food with bare hands use at least two of the following
			 control measures to provide additional safeguards to hazards associated with
			 bare-hand contact:
(I) Double
			 handwashing;
(II) The use of a nail
			 brush;
(III) The application of
			 hand antiseptic; or
(IV) The use of
			 other control measures approved by the health authority; and
(5) Corrective action is taken
			 when any of the provisions of this section are not followed.
Nevada Administrative Code › Chapter 446 - Food Establishments › HYGIENE › Section 446.080 - Eggs

Current through June 11, 2024
Eggs must be received clean, from an approved source and within
				proper temperature parameters, and in sound condition. Eggs must not be used if
				the eggs do not meet the tolerances established by the United States Department
				of Agriculture or any applicable law of this State.
Bd. of Health, Food
				Establishments Reg. Art. 2 § 2.1 subsec. 2.1.10, eff. 9-17-82-NAC A
				5-23-96; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › HYGIENE › Section 446.085 - Meat, game animals, fish and poultry (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 2 § 2.1 subsec. 2.1.11, eff. 9-17-82-NAC A
				5-23-96; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › HYGIENE › Section 446.090 - Baked products (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 2 § 2.1 subsec. 2.1.12, eff. 9-17-82; R069-10,
				12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › HYGIENE › Section 446.095 - Storage of potentially hazardous food (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 3 § 3.1 subsec. 3.1.1, eff. 9-17-82-NAC A
				9-16-92; 5-23-96; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › HYGIENE › Section 446.100 - Emergencies (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 3 § 3.2 subsec. 3.2.1, eff. 9-17-82; R069-10,
				12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.101 - General provisions

Current through June 11, 2024
1. Food must be
			 obtained from approved sources.
2.
			 Food that is prepared in a private home must not be sold, or offered or
			 displayed for sale or for compensation or contractual consideration of any
			 kind, unless the person preparing the food possesses a valid permit issued to
			 him or her by the health authority for that purpose.
3. Fish, other than molluscan shellfish, that
			 are intended for consumption in their raw form, and not served to a highly
			 susceptible population, may be offered for sale or service if they are obtained
			 from a supplier who certifies that the fish are frozen for parasite destruction
			 or that the fish is frozen on the premises using appropriate industry
			 guidelines to ensure parasite destruction and records are retained as described
			 in this chapter.
4. All meat, meat
			 products, poultry and poultry products used in a food establishment must have
			 been properly labeled and inspected for wholesomeness under an official program
			 of the United States Department of Agriculture and applicable state
			 law.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.102 - Tasting

Current through June 11, 2024
A food employee may not use a utensil more than once to taste
				food that is to be sold or served.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.103 - Safety of food for consumption

Current through June 11, 2024
1. All food must be
			 free from spoilage, filth, adulteration, misbranding and contamination, and
			 must be safe for human consumption and honestly presented.
2. Food must be protected from contamination
			 and spoilage while it is being handled, packaged, stored, displayed, dispensed
			 and transported.
3. Food must be
			 protected from cross-contamination between foods, equipment, utensils or other
			 surfaces which may come into contact with food and from contamination by
			 insects, insecticides, rodents, rodenticides, probe price markers or probe
			 identification markers.
Bd. of Health, Food
				Establishments Reg. Art. 2 § 2.1 subsecs. 2.1.1 & 2.1.2, eff.
				9-17-82-NAC A 10-14-88; 9-16-92; 5-23-96; R069-10, 12-18-2013-Substituted in
				revision for NAC 446.050
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.104 - Food in hermetically sealed containers

Current through June 11, 2024
Food in a hermetically sealed container must be obtained from a
				food processing establishment which is regulated by the food regulatory agency
				that has jurisdiction over the establishment.
Bd. of Health, Food
				Establishments Reg. Art. 2 § 2.1 subsec. 2.1.3, eff. 9-17-82-NAC A
				10-14-88; R069-10, 12-18-2013-Substituted in revision for NAC
				446.055
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.105 - Storage of food (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 3 § 3.3 subsecs. 3.3.1-3.3.3, eff. 9-17-82-NAC A
				10-14-88; 5-23-96; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.106 - Eggs and milk products: Pasteurization and source

Current through June 11, 2024
1. Egg
			 products must be obtained pasteurized.
2. Fluid and dry milk and milk products must:
(a) Be obtained pasteurized; and
(b) Comply with Grade A standards as
			 specified in law.
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.107 - Milk and milk products: Pasteurization and source

Current through June 11, 2024
Fluid milk and products made from milk used or served in a food
				establishment must be pasteurized and from a source approved by the health
				authority.
Bd. of Health, Food
				Establishments Reg. Art. 2 § 2.1 subsecs. 2.1.5 & 2.1.6, eff.
				9-17-82-NAC A by R069-10, 12-18-2013-Substituted in revision for NAC
				446.065
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.108 - Milk and milk products: Requirements for service

Current through June 11, 2024
1. Milk
			 and products made from milk for drinking must be served in an unopened package
			 which was commercially filled, or must be drawn from a container which was
			 commercially filled and stored in a dispenser which is mechanically
			 refrigerated. If a dispenser for milk and products made from milk is not
			 available, milk and products made from milk may be poured from a container
			 which was commercially filled.
2.
			 Cream, half-and-half and nondairy creamers must be served in a container
			 intended for a single use, a protected pitcher that pours, or drawn from a
			 refrigerated dispenser designed for such service.
3. The dispensing tube of a bulk milk
			 container must be cut diagonally, leaving not more than 1 inch of the tube
			 protruding from the chilled dispensing head.
Bd. of Health, Food
				Establishments Reg. Art. 3 § 3.7 subsecs. 3.7.2-3.7.4, eff. 9-17-82-NAC A
				5-23-96; R069-10, 12-18-2013-Substituted in revision for NAC
				446.160
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.109 - Eggs

Current through June 11, 2024
Eggs must be received clean, from an approved source and within
				proper temperature parameters, and in sound condition. Eggs must not be used if
				the eggs do not meet the tolerances established by the United States Department
				of Agriculture or any applicable law of this State.
Bd. of Health, Food
				Establishments Reg. Art. 2 § 2.1 subsec. 2.1.10, eff. 9-17-82-NAC A
				5-23-96; R069-10, 12-18-2013-Substituted in revision for NAC
				446.080
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.110 - Storage of food, containers of food and packaged food; resale of food from bulk containers (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 3 § 3.3 subsec. 3.3.4, eff. 9-17-82-NAC A
				10-14-88; 5-23-96; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.111 - Substitution of pasteurized eggs or egg products for raw eggs in preparation of ready-to-eat foods

Current through June 11, 2024
Pasteurized eggs or egg products must be substituted for raw
				eggs in the preparation of ready-to-eat foods, including, without limitation,
				Caesar salad, hollandaise or bearnaise sauce, mayonnaise, meringue, eggnog, ice
				cream and egg-fortified beverages that are not cooked as otherwise provided
				pursuant to this chapter.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.112 - Prepackaged juice

Current through June 11, 2024
1. Except as
			 otherwise provided in subsection 2, prepackaged juice must:
(a) Be obtained from a processor with an
			 HACCP system as provided in 21 C.F.R. Part 120; and
(b) Be obtained pasteurized or otherwise
			 treated to attain a 5-log reduction of the most resistant microorganism of
			 public health significance as provided in
			 21 C.F.R. §
										120.24.
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.113 - Juice packaged in food establishment

Current through June 11, 2024
Juice packaged in a food establishment must:
1. Be treated under an approved HACCP plan to
			 attain a 5-log reduction, which is equal to a 99.999 percent reduction of the
			 most resistant microorganism of public health significance; or
2. If not treated to yield a 5-log reduction
			 of the most resistant microorganism of public health significance, be labeled
			 with the following: "WARNING: THIS PRODUCT HAS NOT BEEN PASTEURIZED AND,
			 THEREFORE, MAY CONTAIN HARMFUL BACTERIA THAT CAN CAUSE SERIOUS ILLNESS IN
			 CHILDREN, THE ELDERLY AND PERSONS WITH WEAKENED IMMUNE SYSTEMS."
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.114 - Fish and molluscan shellfish: Harvesting criteria

Current through June 11, 2024
1. Fish that are received for sale or service
			 must be:
(a) Commercially and legally caught
			 or harvested; or
(b) Approved for
			 sale or service.
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.115 - Refrigerated storage (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 3 § 3.4 subsecs. 3.4.1-3.4.6, eff. 9-17-82-NAC A
				10-14-88; 9-16-92; 5-23-96; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.116 - Fish: Records

Current through June 11, 2024
1. Except as
			 otherwise provided in this section and this chapter, if raw, raw-marinated,
			 partially cooked or marinated-partially cooked fish are served or sold in
			 ready-to-eat form, the person in charge shall record the freezing temperature
			 and time to which the fish are subjected and shall retain the records of the
			 food establishment for 90 calendar days after the time of service or sale of
			 the fish.
2. If fish are frozen by
			 a supplier, a written agreement or statement from the supplier stipulating that
			 the fish supplied are frozen to a temperature and for a time which ensures
			 parasite destruction as provided for in this chapter may substitute for the
			 records otherwise required pursuant to subsection 1.
3. If raw, raw-marinated, partially cooked or
			 marinated-partially cooked fish are served or sold in ready-to-eat form and the
			 fish are raised and fed as provided in this chapter, a written agreement or
			 statement from the supplier or aquaculturist stipulating that the fish were
			 raised and fed as provided in this chapter must be obtained by the person in
			 charge and retained in the records of the food establishment for 90 calendar
			 days after the time of service or sale of the fish.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.117 - Fish: Handling and storage

Current through June 11, 2024
1. Except as
			 otherwise provided in subsection 2, before service or sale in ready-to-eat
			 form, raw, raw-marinated, partially cooked or marinated-partially cooked fish
			 must be:
(a) Frozen and stored at a
			 temperature of -4°F (-20°C) or below for a minimum of 168 hours (7
			 days) in a freezer;
(b) Frozen at
			 -31°F (-35°C) or below until solid and stored at -31°F (-35°C)
			 or below for a minimum of 15 hours; or
(c) Frozen at -31°F (-35°C) or below
			 until solid and stored at -4°F (-20°C) or below for a minimum of 24
			 hours.
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.118 - Molluscan shellfish: Source

Current through June 11, 2024
1. Molluscan
			 shellfish must be obtained from sources according to law and the requirements
			 specified in the "National Shellfish Sanitation Program Guide for the Control
			 of Molluscan Shellfish," published by the United States Food and Drug
			 Administration.
2. Molluscan
			 shellfish received in interstate commerce must be from sources that are listed
			 in the "Interstate Certified Shellfish Shippers List," published by the United
			 States Food and Drug Administration.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.119 - Raw shucked shellfish

Current through June 11, 2024
1. Raw shucked
			 shellfish must be obtained in nonreturnable packages which bear a legible label
			 that identifies the:
(a) Name and address of
			 the original processor or the person who repacked them and the number for the
			 interstate certification.
(b) The
			 "sell by" date or the date the shellfish was shucked.
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.120 - Maintenance and storage of hot food (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 3 § 3.5 subsecs. 3.5.1-3.5.4, eff. 9-17-82-NAC A
				5-23-96; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.121 - Shellstock: Identification tags and labels

Current through June 11, 2024
1.
			 Shellstock must be obtained in containers which bear legible source
			 identification tags or labels that are affixed by the harvester and each dealer
			 that depurates, ships or reships the shellstock, as provided in the "National
			 Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish,"
			 published by the United States Food and Drug Administration, and which set
			 forth:
(a) On the harvester's tag or label:
(1) The harvester's identification number
			 that is assigned by the shellfish control authority;
(2) The date of harvesting;
(3) The most precise identification of the
			 harvest location or aquaculture site that is practicable based on the system of
			 harvest area designations that is in use by the shellfish control authority and
			 including the abbreviation of the name of the state or country in which the
			 shellfish are harvested;
(4) The
			 type and quantity of shellfish; and
(5) The following statement in bold,
			 capitalized type: "THIS TAG IS REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY
			 OR RETAGGED AND THEREAFTER KEPT ON FILE FOR 90 DAYS"; and
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.122 - Reusable containers for beverages (Repealed)

Current through June 11, 2024
Added to NAC by Bd. of
				Health, eff. 10-14-88; A 5-23-96; R069-10,
				12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.124 - Shellstock: Identification of source

Current through June 11, 2024
1. Except as
			 otherwise provided pursuant to paragraph (b) of subsection 2, shellstock tags
			 must remain attached to the container in which the shellstock are received
			 until the container is empty.
2.
			 The identity of the source of shellstock that is sold or served must be
			 maintained by retaining the shellstock tags or labels for 90 calendar days
			 after the date of harvest:
(a) By using an
			 approved recordkeeping system that keeps the tags or labels in chronological
			 order correlated to the date when, or dates during which, the shellstock is
			 sold or served;
(b) If shellstock
			 is removed from its tagged or labeled container, to preserve the source
			 identification, by using a recordkeeping system as provided pursuant to
			 paragraph (a); and
(c) When
			 shellstock is sold in a raw form directly to the consumer, ensuring that
			 shellstock from one tagged or labeled container is not commingled with
			 shellstock from another container that has different certification numbers,
			 harvest dates or growing areas, as identified on the tag or label before being
			 ordered by the consumer.
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.125 - Preparation of food: General requirements (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 3 § 3.6 subsec. 3.6.1, eff. 9-17-82-NAC A
				10-14-88; 9-16-92; 5-23-96; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.126 - Shellstock: Condition

Current through June 11, 2024
When received by a food establishment, shellstock must be
				reasonably free of mud, dead shellfish and shellfish with broken shells. Dead
				shellfish or shellstock with badly broken shells must be discarded.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.127 - Molluscan shellfish, shellstock and shucked shellfish: Handling and display

Current through June 11, 2024
1. Except as
			 otherwise provided in this section, molluscan shellfish must not be removed
			 from the container in which they are received other than immediately before
			 sale or preparation for service.
2.
			 For display purposes, shellstock may be removed from the container in which
			 they are received, displayed on drained ice or held in a display container, and
			 a quantity specified by a consumer may be removed from the display or display
			 container and provided to the consumer if:
(a)
			 The source of the shellstock on display is identified and recorded;
			 and
(b) The shellstock are
			 protected from contamination.
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.128 - Game animals

Current through June 11, 2024
1. If game animals
			 or donated game animals are received for sale or service, such animals must be
			 inspected and approved under an inspection program administered by the United
			 States Department of Agriculture.
2. Game animals that have not been inspected
			 as described in subsection 1 must not be served in a food
			 establishment.
3. Legally harvested
			 game animals that have not been inspected as described in subsection 1 may be
			 given to any charitable, religious or other nonprofit organization for use in
			 accordance with subsection 5 of
			 NRS
			 446.870.
4. Game animals used in accordance with
			 subsection 5 of
			 NRS
			 446.870 must be labeled as "not for
			 sale."
5. An animal killed by a
			 vehicle on a highway or road must not be approved as a source of
			 food.
6. A game animal must not be
			 received for sale or service if it is a species of wildlife that is listed as
			 endangered or threatened in 50 C.F.R. Part 17.
7. As used in this section, "donated game
			 animal" means any game animal which is processed in an approved facility and
			 which is given as a gift, grant or contribution that is not affected or
			 restricted by any given condition, circumstance or monetary means.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.129 - Wild mushroom species

Current through June 11, 2024
1. Except as
			 otherwise provided in subsection 2, mushroom species picked in the wild must be
			 obtained from sources where each mushroom is individually inspected and found
			 to be safe by an approved mushroom identification expert.
2. This section does not apply to:
(a) Cultivated wild mushroom species that are
			 grown, harvested and processed in an operation that is regulated by the food
			 regulatory agency which has jurisdiction over the operation; or
(b) Wild mushroom species that are in
			 packaged form and are the product of a food processing establishment that is
			 regulated by the food regulatory agency which has jurisdiction over the
			 establishment.
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.130 - Preparation of food: Raw fruits and vegetables (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 3 § 3.6 subsec. 3.6.2, eff. 9-17-82-NAC A
				10-14-88; 5-23-96; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.131 - Receipt of food: Required temperature

Current through June 11, 2024
1. Except as
			 otherwise provided in subsection 2, refrigerated, potentially hazardous food
			 (time/temperature control for safety food) must be at a temperature of 41°F
			 (5°C) or below when received.
2. If a temperature other than 41°F
			 (5°C) for a potentially hazardous food (time/temperature control for safety
			 food) is specified below, governing milk and molluscan shellfish, the food may
			 be received at the specified temperature, including:
(a) Milk or other cultured products may be
			 received at an internal temperature of 45°F (7.2 °C) or below;
			 and
(b) For molluscan shellfish:
(1) Molluscan shellstock is alive and cooled
			 to an internal shellstock body temperature of 50°F (10°C) or
			 below;
(2) Shucked or postharvest
			 processed shellfish are cooled to a temperature of 45°F (7.2 °C) or
			 below; and
(3) The time-temperature
			 indicating device shows that the ambient air temperature has exceeded 45°F
			 (7.2 °C) but the internal shellstock body temperature is 50°F
			 (10°C) or below.
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.132 - Food additives: Limitations

Current through June 11, 2024
Food may not contain unapproved food additives or additives
				that exceed amounts specified in law. Food ingredients, sources of radiation
				and pesticide residues must not exceed the provisions specified in law.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.133 - Food additives: Protection from contamination

Current through June 11, 2024
1. Food must be protected from contamination
			 that may result from the addition of misused, unsafe or unapproved food or
			 color additives at any level.
2. A
			 food employee shall not:
(a) Apply sulfiting
			 agents to fresh fruits and vegetables intended for raw consumption or to a food
			 considered to be a good source of vitamin B1; or
(b) Except for grapes, serve or sell food
			 described in paragraph (a) that is treated with sulfiting agents before receipt
			 by the food establishment.
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.134 - Preparation and service of ice

Current through June 11, 2024
1. When employees
			 dispense ice for customers, the ice must be dispensed using scoops, tongs or
			 other utensils that have been approved by the health authority or by automatic
			 equipment. Ice offered for sale must be packaged and labeled
			 properly.
2. Utensils used for
			 dispensing ice must be stored on a clean surface and in a manner that has been
			 approved by the health authority or in the ice with the handles of the utensils
			 extended out of the ice. Receptacles used to transfer ice must be stored so
			 that they are protected from contamination when not in use.
3. Bins used for the storage of ice must be
			 drained through an air gap.
4. Ice
			 that has been packaged for sale at the establishment must be prepared in
			 accordance with the provisions of this chapter.
5. Only those items necessary for dispensing,
			 packaging or transporting ice may be stored on top of an ice machine.
Bd. of Health, Food
				Establishments Reg. Art. 3 § 3.7 subsec. 3.7.7, eff. 9-17-82-NAC A
				9-16-92; 5-23-96; R069-10, 12-18-2013-Substituted in revision for NAC
				446.175
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.136 - Ice used for food or as cooling medium

Current through June 11, 2024
1. After use as a
			 medium for cooling the exterior surfaces of food, including, without
			 limitation, melons or fish, packaged foods such as canned beverages, or cooling
			 coils and tubes of equipment, ice may not be used as food.
2. Ice used for food or as a cooling medium
			 must be made from potable water.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.137 - Storage of food in contact with ice or water

Current through June 11, 2024
1.
			 Packaged food must not be stored in direct contact with ice or water if the
			 food is subject to the entry of water because of the nature of its packaging,
			 wrapping or container, or its position in the ice or water.
2. Except as otherwise provided in
			 subsections 3 and 4, unpackaged food must not be stored in direct contact with
			 undrained ice.
3. Tofu and whole
			 raw fruits or vegetables and cut raw vegetables including, without limitation,
			 celery, carrots or potatoes may be immersed in ice or water.
4. Raw poultry and raw fish that are received
			 immersed in ice in shipping containers may remain in that condition while in
			 storage awaiting preparation, display, service or sale.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.138 - Packaging

Current through June 11, 2024
Food packages must be in good condition and protect the
				integrity of the contents so that the food is not exposed to adulteration or
				potential contaminants.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.139 - Protection of food from cross-contamination

Current through June 11, 2024
Food must be protected from cross-contamination by:
1. Separating raw animal foods during
			 storage, preparation, holding and display from:
(a) Raw ready-to-eat food, including, without
			 limitation, other raw animal food such as fish for sushi or molluscan
			 shellfish, or other raw ready-to-eat food, including, without limitation,
			 fruits and vegetables; and
(b)
			 Cooked ready-to-eat food.
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.141 - Storage of food or food ingredients removed from original packaging

Current through June 11, 2024
Except for containers holding food that can be readily and
				unmistakably recognized, including, without limitation, dry pasta, working
				containers holding food or food ingredients that are removed from their
				original packages for use in the food establishment, such as cooking oils,
				flour, herbs, potato flakes, salt, spices and sugar, must be identified with
				the common name of the food.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.142 - Raw fruits and vegetables: Washing

Current through June 11, 2024
1. Except as
			 otherwise provided in subsection 2, and except for whole, raw fruits and
			 vegetables that are intended for washing by the consumer before consumption,
			 raw fruits and vegetables must be thoroughly washed in water to remove soil and
			 other contaminants before being cut, combined with other ingredients, cooked,
			 served or offered for human consumption in ready-to-eat form.
2. Fruits and vegetables may be washed by
			 using chemicals:
(a) Which are generally
			 recognized as safe for the washing of food; or
(b) As approved by the health
			 authority.
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.143 - Food contact with surfaces

Current through June 11, 2024
Food must only contact the surfaces of:
1. Equipment and utensils that are cleaned
			 and sanitized as specified in this chapter.
2. Single-service and single-use
			 articles.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940