reglab/statecodes huggingface dataset:
Nevada Administrative Code › Chapter 446 - Food Establishments › GENERAL PROVISIONS › Section 446.0147 - "Hermetically sealed container" defined

Current through June 11, 2024
"Hermetically sealed container" means a container that is
				designed and intended to be secure against the entry of microorganisms and, in
				the case of low-acid canned foods, to maintain the commercial sterility of its
				contents after processing.
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 › GENERAL PROVISIONS › Section 446.01473 - "Highly susceptible population" defined

Current through June 11, 2024
"Highly susceptible population" means persons who are more
				likely than other persons in the general population to experience foodborne
				illness because those persons:
1. Are
			 immunocompromised, preschool-age children or older adults; and
2. May obtain food at a facility that
			 provides services such as custodial care, health care or assisted living,
			 including, without limitation, a child or adult day care center, kidney
			 dialysis center, hospital or nursing home, or nutritional or socialization
			 services, including, without limitation, a senior center.
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 › GENERAL PROVISIONS › Section 446.01477 - "Injected" defined

Current through June 11, 2024
"Injected" means manipulating meat so that infectious or
				toxigenic microorganisms may be introduced from its surface to its interior
				through tenderizing with deep penetration or injecting the meat by processes
				which may be referred to as injecting, pinning or stitch pumping.
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 › GENERAL PROVISIONS › Section 446.0148 - "Juice" defined

Current through June 11, 2024
1. "Juice" means
			 the aqueous liquid expressed or extracted from one or more fruits or
			 vegetables, purees of the edible portions of one or more fruits or vegetables,
			 or any concentrates of such liquid or purees.
2. The term does not include, for purposes of
			 an HACCP plan, liquids, purees or concentrates that are not used as beverages
			 or ingredients of beverages.
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 › GENERAL PROVISIONS › Section 446.01483 - "Kitchenware" defined

Current through June 11, 2024
"Kitchenware" means food preparation and storage
				utensils.
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 › GENERAL PROVISIONS › Section 446.01487 - "Linens" defined

Current through June 11, 2024
"Linens" means fabric items, including, without limitation,
				cloth hampers, cloth napkins, tablecloths, wiping cloths and work garments,
				including, without limitation, cloth gloves.
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 › GENERAL PROVISIONS › Section 446.0149 - "Meat" defined

Current through June 11, 2024
"Meat" means the flesh of animals used as food, including,
				without limitation, the dressed flesh of cattle, swine, sheep, goats and other
				edible animals, except fish, poultry and wild game animals.
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 › GENERAL PROVISIONS › Section 446.01493 - "mg/L" defined

Current through June 11, 2024
"mg/L" means milligrams per liter, which is the metric
				equivalent of parts per million (ppm).
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 › GENERAL PROVISIONS › Section 446.01497 - "Misbranded" defined

Current through June 11, 2024
"Misbranded" has the meaning ascribed to it in
				NRS
				446.053 and
				583.355.
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 › GENERAL PROVISIONS › Section 446.015 - "Mobile unit" defined

Current through June 11, 2024
"Mobile unit" means any vehicle operating from an approved
				servicing area in which food, beverages, frozen desserts or dairy products and
				mixes are prepared, processed or converted for human consumption and which is
				used to sell and dispense food and beverages to customers. The term does not
				include a push cart or any similar operation.
Bd. of Health, Food
				Establishments Reg. Art. 1 § 1.1 subsec. 1.1.1, eff. 9-17-82-NAC A
				9-16-92; 5-23-96; R069-10, 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › GENERAL PROVISIONS › Section 446.0153 - "Molluscan shellfish" defined

Current through June 11, 2024
"Molluscan shellfish" means any edible species of fresh or
				frozen oysters, clams, mussels and scallops, or edible portions thereof, except
				when the scallop product consists only of the shucked adductor muscle.
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 › GENERAL PROVISIONS › Section 446.0155 - "Natural and unprocessed state" defined

Current through June 11, 2024
"Natural and unprocessed state" means that an agricultural
				product of the soil is not cut, sliced, breached, shelled, canned, cooked,
				pickled, sealed, packaged, dried, milled, ground or otherwise altered from its
				original state after being harvested.
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 › GENERAL PROVISIONS › Section 446.0157 - "Nonprofit organization" defined

Current through June 11, 2024
"Nonprofit organization" means an entity which:
1. Desires to be eligible for the discounted
			 fee described in NAC 446.830; and
2. Meets the requirements of chapter 82 of
			 NRS or has tax-exempt status recognized by the Internal Revenue
			 Service.
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 › GENERAL PROVISIONS › Section 446.016 - "Ornamental attraction of water" defined

Current through June 11, 2024
"Ornamental attraction of water" means a fountain or similar
				aesthetic feature filled with water that is used for decorative purposes
				only.
Added to NAC by Bd. of
				Health, eff. 5-23-96; R069-10, 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › GENERAL PROVISIONS › Section 446.017 - "Packaged" defined

Current through June 11, 2024
1. "Packaged" means
			 bottled, canned, cartoned, securely bagged or securely wrapped, whether such
			 activities are performed in a food establishment or food processing
			 establishment.
2. The term does
			 not include a wrapper, carry-out box or other nondurable container used to
			 containerize food with the purpose of facilitating food protection during
			 service and receipt of the food by the consumer.
Added to NAC by Bd. of
				Health, eff. 5-23-96; R069-10, 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › GENERAL PROVISIONS › Section 446.018 - "Packaging with a modified atmosphere" defined (Repealed)

Current through June 11, 2024
Added to NAC by Bd. of
				Health, eff. 5-23-96; R069-10, 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › GENERAL PROVISIONS › Section 446.019 - "Permit" defined

Current through June 11, 2024
"Permit" means the document issued by the health authority that
				authorizes a person to operate a food establishment.
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 › GENERAL PROVISIONS › Section 446.0195 - "Permit holder" defined

Current through June 11, 2024
"Permit holder" means the person who:
1. Is legally responsible for the operation
			 of a food establishment, including, without limitation, the owner, the owner's
			 agent or another person; and
2.
			 Possesses a valid permit to operate a food establishment.
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 › GENERAL PROVISIONS › Section 446.020 - "Person" defined

Current through June 11, 2024
"Person" means an association, a corporation, individual,
				partnership, other legal entity, government, or governmental subdivision or
				agency.
Bd. of Health, Food
				Establishments Reg. Art. 1 § 1.1 subsec. 1.1.2, eff. 9-17-82; R069-10,
				12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › GENERAL PROVISIONS › Section 446.021 - "Person in charge" defined

Current through June 11, 2024
"Person in charge" means the person present at a food
				establishment who is responsible for the operation of the establishment at the
				time of an inspection.
Added to NAC by Bd. of
				Health, eff. 5-23-96
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › GENERAL PROVISIONS › Section 446.0215 - "Personal care items" defined

Current through June 11, 2024
1. "Personal care
			 items" means items or substances that:
(a)
			 May be poisonous, toxic or a source of contamination; and
(b) Are used to maintain or enhance a
			 person's health, hygiene or appearance.
Nevada Administrative Code › Chapter 446 - Food Establishments › GENERAL PROVISIONS › Section 446.022 - "pH" defined

Current through June 11, 2024
"pH" means the symbol for the negative logarithm of the
				hydrogen ion concentration, which is a measure of the degree of acidity or
				alkalinity of a solution .
Added to NAC by Bd. of
				Health, eff. 5-23-96; R069-10, 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › GENERAL PROVISIONS › Section 446.0223 - "Physical facilities" defined

Current through June 11, 2024
"Physical facilities" means the structure and interior surfaces
				of a food establishment, including, without limitation, accessories, soap and
				towel dispensers, attachments, light fixtures and heating or air-conditioning
				system vents.
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 › GENERAL PROVISIONS › Section 446.0227 - "Plumbing fixture" defined

Current through June 11, 2024
"Plumbing fixture" means a receptacle or device that:
1. Is permanently or temporarily connected to
			 the water distribution system of the premises and demands a supply of water
			 from the system; or
2. Discharges
			 used water, waste materials or sewage directly or indirectly to the drainage
			 system of the premises.
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 › GENERAL PROVISIONS › Section 446.023 - "Plan for analyzing the hazards of critical control points" defined (Repealed)

Current through June 11, 2024
Added to NAC by Bd. of
				Health, eff. 5-23-96; R069-10, 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › GENERAL PROVISIONS › Section 446.0235 - "Poisonous or toxic materials" defined

Current through June 11, 2024
"Poisonous or toxic materials" means substances that are not
				intended for ingestion and are included in one or more of the following
				categories:
1. Cleaners and
			 sanitizers, including, without limitation, cleaning and sanitizing agents, and
			 other agents, including, without limitation, caustics, acids, drying agents,
			 polishes and other chemicals.
2.
			 Both restricted- and general-use pesticides, except sanitizers, including,
			 without limitation, substances such as insecticides and rodenticides.
3. Substances necessary for the operation and
			 maintenance of a food establishment or food processing establishment,
			 including, without limitation, nonfood grade lubricants and personal care items
			 that may be deleterious to health.
4. Substances that are not necessary for the
			 operation and maintenance of a food establishment or food processing
			 establishment and are on the premises for retail sale, including, without
			 limitation, petroleum products and paints.
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 › GENERAL PROVISIONS › Section 446.024 - "Portable unit for service of food" defined

Current through June 11, 2024
"Portable unit for service of food" means a piece of equipment
				operated within a building and pursuant to a contract with a food establishment
				or an approved servicing area for the preparation and service of a limited menu
				that has been approved by the health authority.
Added to NAC by Bd. of
				Health, eff. 5-23-96; R069-10, 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › GENERAL PROVISIONS › Section 446.0245 - "Potable water" defined

Current through June 11, 2024
"Potable water" means any water from an approved source,
				including, without limitation, an approved domestic water supply, which:
1. Is bacteriologically safe and otherwise
			 suitable for drinking; and
2. Meets
			 the standards established by the State Environmental Commission pursuant to
			 NRS
			 445A.855.
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 › GENERAL PROVISIONS › Section 446.025 - "Potentially hazardous food" defined

Current through June 11, 2024
1. "Potentially
			 hazardous food (time/temperature control for safety food)" means a food that
			 requires time/temperature control for safety (TCS) to limit pathogenic
			 microorganism growth or toxin formation.
2. The term includes:
(a) An animal food that is raw or
			 heat-treated, a plant food that is heat-treated or consists of raw seed
			 sprouts, cut melons or garlic-in-oil mixtures which are not modified in a way
			 that results in mixtures that do not support pathogenic microorganism growth or
			 toxin formation; and
(b) Except as
			 otherwise provided in paragraph (d) of subsection 3, a food that because of the
			 interaction of its aw and pH values is designated as
			 Product Assessment required (PA) in Table A or B:
Table A: Interaction of pH and
						aw for Control of Spores in Food Heat-Treated to Destroy
						Vegetative Cells and Subsequently Packaged
aw values
pH values
4.6 or less
> 4.6-5.6
> 5.6
[LESS THEN OR EQUAL TO] 0.92
non-PHF*/ non-TCS food**
non-PHF/ non-TCS food
non-PHF/ non-TCS food
> 0.92-0.95
non-PHF/ non-TCS food
non-PHF/ non-TCS food
PA***
> 0.95
non-PHF/ non-TCS food
PA
PA
* "PHF" means potentially hazardous food
** "TCS food" means time/temperature control for safety
						  food
*** "PA" means Product Assessment required
Table B: Interaction of pH and
						aw for Control of Vegetative Cells and Spores in Food
						not Heat-Treated but not Packaged
aw values
pH values
< 4.2
4.2-4.6
> 4.6-5.0
> 5.0
< 0.88
non-PHF*/ non-TCS food**
non-PHF/ non-TCS food
non-PHF/ non-TCS food
non-PHF/ non-TCS food
0.88-0.90
non-PHF/ non-TCS food
non-PHF/ non-TCS food
non-PHF/ non-TCS food
PA***
> 0.90-0.92
non-PHF/ non-TCS food
non-PHF/ non-TCS food
PA
PA
> 0.92
non-PHF/ non-TCS food
PA
PA
PA
* "PHF" means potentially hazardous food
** "TCS food" means time/temperature control for safety
						  food
*** "PA" means Product Assessment required
Nevada Administrative Code › Chapter 446 - Food Establishments › GENERAL PROVISIONS › Section 446.0253 - "Poultry" defined

Current through June 11, 2024
"Poultry" means any:
1. Domesticated bird, including chickens,
			 turkeys, ducks, geese, guineas, ratites or squabs, whether live or dead;
			 and
2. Migratory waterfowl or game
			 bird, including pheasant, partridge, quail, grouse or pigeon, whether live or
			 dead.
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 › GENERAL PROVISIONS › Section 446.0257 - "Premises" defined

Current through June 11, 2024
"Premises" means:
1.
			 The physical facility, its contents and the contiguous land or property under
			 the control of the permit holder; or
2. The physical facility, its contents and
			 the land or property not described in subsection 1 if:
(a) The facility and its contents are under
			 the control of the permit holder and may impact the personnel, facilities or
			 operations of a food establishment; and
(b) The food establishment is only one
			 component of a larger operation, including, without limitation, a health care
			 facility, hotel, motel, school, recreational camp or prison.
Nevada Administrative Code › Chapter 446 - Food Establishments › GENERAL PROVISIONS › Section 446.026 - "Primal cut" defined

Current through June 11, 2024
"Primal cut" means a basic major cut into which carcasses and
				sides of meat are separated, including, without limitation, a beef round, pork
				loin, lamb flank or veal breast.
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 › GENERAL PROVISIONS › Section 446.0263 - "Produce" defined

Current through June 11, 2024
"Produce" means any whole, fresh fruit or vegetable in its
				natural or unprocessed state.
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 › GENERAL PROVISIONS › Section 446.0265 - "Produce stand" defined

Current through June 11, 2024
"Produce stand" means a food operation that sells, offers for
				sale or gives away produce.
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 › GENERAL PROVISIONS › Section 446.0267 - "Producer" defined

Current through June 11, 2024
"Producer" means a person who produces fruit, nuts or
				vegetables by the practice of the agricultural arts upon the land that the
				person owns or controls, or both.
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 › GENERAL PROVISIONS › Section 446.027 - "Product module" defined

Current through June 11, 2024
"Product module" means a food container designed for the
				service of bulk food by direct or indirect means for customers who serve
				themselves.
Added to NAC by Bd. of
				Health, eff. 10-14-88
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › GENERAL PROVISIONS › Section 446.0273 - "Ratite" defined

Current through June 11, 2024
"Ratite" means a flightless bird, including, without
				limitation, an emu, ostrich or rhea.
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 › GENERAL PROVISIONS › Section 446.0275 - "Ready-to-eat food" defined

Current through June 11, 2024
1. "Ready-to-eat
			 food" means food which is in a form that is ready for immediate consumption or
			 reasonably expected to be consumed in that form at the point of sale or which
			 is edible without additional preparation to achieve food safety. Such food may
			 be raw, cooked, hot or chilled, and may be consumed without further
			 heat-treatment, including, without limitation, reheating.
2. The term includes:
(a) Raw animal food that is cooked as
			 specified in this chapter and posted with the required disclosure and reminder
			 statement.
(b) All potentially
			 hazardous food (time/temperature control for safety food) that is unpackaged
			 and cooked to the temperature and time required for that specific
			 food.
(c) Raw fruits and vegetables
			 that are thoroughly washed in water to remove soil and other visible
			 contaminants before being cut, combined with other ingredients, cooked, served
			 or offered for human consumption in ready-to-eat form.
(d) Fruits and vegetables that are cooked for
			 hot holding.
(e) Plant food for
			 which further washing, cooking or other processing is not required for food
			 safety, and from which rinds, peels, husks or shells, if naturally present, are
			 removed.
(f) Substances derived
			 from plants, including, without limitation, spices, seasonings and
			 sugar.
(g) Bakery items, including,
			 without limitation, bread, cakes, pies, fillings or icing for which further
			 cooking is not required for food safety.
(h) The following products that are produced
			 in accordance with guidelines established by the United States Department of
			 Agriculture and have received a lethality treatment for pathogens:
(1) Dry, fermented sausages, including,
			 without limitation, dry salami or pepperoni;
(2) Salt-cured meat and poultry products,
			 including, without limitation, prosciutto ham, country-cured ham and Parma
			 ham;
(3) Dried meat and poultry
			 products, including, without limitation, jerky or beef sticks; and
(4) Thermally processed low-acid foods
			 packaged in hermetically sealed containers.
Nevada Administrative Code › Chapter 446 - Food Establishments › GENERAL PROVISIONS › Section 446.0277 - "Reconstituted" defined

Current through June 11, 2024
"Reconstituted" means the recombination of dehydrated food
				products with water or other liquids.
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 › GENERAL PROVISIONS › Section 446.028 - "Reduced oxygen packaging" defined

Current through June 11, 2024
1. "Reduced oxygen
			 packaging" means:
(a) The reduction of the
			 amount of oxygen in a package by removing oxygen, displacing oxygen and
			 replacing it with another gas or combination of gases, or otherwise controlling
			 the oxygen content at a level below that normally found in the atmosphere
			 (approximately 21 percent at sea level); and
(b) A process described in paragraph (a) that
			 involves a food for which the hazards
Clostridium botulinum
or
Listeria monocytogenes
require control in the final packaged
			 form.
Nevada Administrative Code › Chapter 446 - Food Establishments › GENERAL PROVISIONS › Section 446.0283 - "Refuse" defined

Current through June 11, 2024
"Refuse" means solid waste not carried by water through the
				sewage system.
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 › GENERAL PROVISIONS › Section 446.0287 - "Reminder" defined

Current through June 11, 2024
"Reminder" means a written statement concerning the health risk
				of consuming animal foods raw, undercooked or without otherwise being processed
				to eliminate pathogens. The term includes the reminder described in NAC
				446.189.
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 › GENERAL PROVISIONS › Section 446.029 - "Re-served" defined

Current through June 11, 2024
" Re-served" means the transfer of food that is unused and
				returned by a consumer, after being served or sold and in the possession of the
				consumer, to another person.
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 › GENERAL PROVISIONS › Section 446.0293 - "Restrict" defined

Current through June 11, 2024
"Restrict" means to limit the activities of a food employee so
				that:
1. There is no risk of
			 transmitting a disease that is transmissible through food; and
2. The food employee does 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 › GENERAL PROVISIONS › Section 446.0297 - "Risk" defined

Current through June 11, 2024
"Risk" means the likelihood that an adverse health effect will
				occur within a population as a result of a hazard in 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 › GENERAL PROVISIONS › Section 446.030 - "Safe materials" defined

Current through June 11, 2024
"Safe materials" means articles manufactured from or composed
				of materials that may not reasonably be expected to result, directly or
				indirectly, in their becoming a component of or otherwise affect the
				characteristics of any food.
Bd. of Health, Food
				Establishments Reg. Art. 1 § 1.1 subsec. 1.1.4, eff. 9-17-82; R069-10,
				12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › GENERAL PROVISIONS › Section 446.0303 - "Sanitization" defined

Current through June 11, 2024
"Sanitization" means the application of cumulative heat or
				chemicals on cleaned food-contact surfaces that, when evaluated for efficacy,
				is sufficient to yield a reduction of 5 logs, which is equal to a 99.999
				percent reduction, of representative disease microorganisms of public health
				importance.
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 › GENERAL PROVISIONS › Section 446.0305 - "Sealed" defined

Current through June 11, 2024
"Sealed" means free of cracks or other openings that could
				allow the entry or passage of moisture.
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 › GENERAL PROVISIONS › Section 446.0307 - "Service animal" defined

Current through June 11, 2024
"Service animal" means an animal that has been trained to
				assist or accommodate a person with a disability.
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 › GENERAL PROVISIONS › Section 446.031 - "Servicing area" defined

Current through June 11, 2024
1. "Servicing area"
			 means one or more locations approved by the health authority to which a mobile
			 unit or transportation vehicle returns regularly for activities, including, but
			 not limited to, food and supply storage, warewashing, food preparation, vehicle
			 and equipment cleaning and maintenance, discharging liquid or solid wastes,
			 refilling water tanks and ice bins, and boarding food.
2. The term includes:
(a) An independent or separate facility that
			 has been approved by the health authority;
(b) A mobile unit, if it has been deemed to
			 be large enough by the health authority and meets the requirements of this
			 chapter; and
(c) Any other facility
			 that has been issued a permit pursuant to the provisions of
			 NRS 446.875 by
			 the health authority.
Nevada Administrative Code › Chapter 446 - Food Establishments › GENERAL PROVISIONS › Section 446.0313 - "Sewage" defined

Current through June 11, 2024
"Sewage" means liquid waste containing animal or vegetable
				matter in suspension or solution, and may include liquids containing chemicals
				in solution.
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 › GENERAL PROVISIONS › Section 446.0315 - "Shellfish control authority" defined

Current through June 11, 2024
"Shellfish control authority" means a state, federal, foreign,
				tribal or other governmental entity that is legally responsible for
				administering a program which includes certification of molluscan shellfish
				harvesters and dealers for purposes of interstate commerce.
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 › GENERAL PROVISIONS › Section 446.0317 - "Shellstock" defined

Current through June 11, 2024
"Shellstock" means raw, in-shell molluscan shellfish.
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 › GENERAL PROVISIONS › Section 446.032 - "Shucked shellfish" defined

Current through June 11, 2024
"Shucked shellfish" means molluscan shellfish from which one or
				both shells have been removed.
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 › GENERAL PROVISIONS › Section 446.0323 - "Single-service articles" defined

Current through June 11, 2024
"Single-service articles" means tableware, carry-out utensils
				and other items, including, without limitation, bags, containers, placemats,
				stirrers, straws, toothpicks and wrappers that are designed and constructed for
				one-time, one-person use, after which such items are intended to 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 › GENERAL PROVISIONS › Section 446.0325 - "Single-use articles" defined

Current through June 11, 2024
1. "Single-use
			 articles" means utensils and bulk food containers that are designed and
			 constructed to be used once and then discarded.
2. The term includes items such as wax paper,
			 butcher paper, plastic wrap, formed aluminum food containers, jars, plastic
			 tubs or buckets, bread wrappers, pickle barrels, ketchup bottles and number 10
			 cans which do not meet the specifications for the materials, durability,
			 strength and cleanability of multiuse utensils.
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 › GENERAL PROVISIONS › Section 446.0327 - "Smooth" defined

Current through June 11, 2024
"Smooth" means:
1. In
			 the case of food-contact surfaces, a food-contact surface which is free of pits
			 and inclusions with a cleanability equal to or exceeding that of (100 grit)
			 number 3 stainless steel.
2. In the
			 case of nonfood-contact surfaces, a nonfood-contact surface of equipment having
			 a surface equal to that of commercial grade hot-rolled steel free of visible
			 scale.
3. In the case of floors,
			 walls and ceilings, a floor, wall or ceiling having an even or level surface
			 with no roughness or projections that render it difficult to clean.
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 › GENERAL PROVISIONS › Section 446.033 - "Special event" defined

Current through June 11, 2024
"Special event" means any public gathering which is:
1. Temporary;
2. For a specific purpose; and
3. Includes the serving of food or a
			 temporary food establishment as part of the event.
Added to NAC by Bd. of
				Health, eff. 9-16-92
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › GENERAL PROVISIONS › Section 446.035 - "Substantial health hazard" defined

Current through June 11, 2024
"Substantial health hazard" means any factor or condition which
				has the potential to risk or cause injury to public health. Substantial health
				hazards include, but are not limited to, the following circumstances:
1. Food from an unapproved or unknown source,
			 or food which is or may be adulterated, improperly labeled, misbranded,
			 contaminated, showing evidence of temperature abuse or otherwise unfit for
			 human consumption, which is found in a food establishment.
2. Potentially hazardous food
			 (time/temperature control for safety food) is held longer than established
			 allowable time parameters for preparation or service at an ambient temperature
			 which is greater than 41°F (5°C) or less than 135°F (57.2 °C)
			 or under any other condition capable of supporting the rapid growth of bacteria
			 unless a waiver has been granted or time as a public health control is being
			 properly used.
3. Potentially
			 hazardous food (time/temperature control for safety food) served to customers
			 or exposed to other contamination is served again.
4. A person infected with a communicable
			 disease that can be transmitted by food is working as a food handler in an
			 establishment.
5. A person
			 employed in a food establishment not practicing strict standards of cleanliness
			 and personal hygiene which may result in the potential transmission of illness
			 through food.
6. Equipment, utensils
			 and working surfaces are not cleaned and sanitized effectively and may
			 contaminate food during preparation, storage or service.
7. Sewage or liquid waste is not disposed of
			 in an approved and sanitary manner, or the sewage or liquid waste contaminates
			 or may contaminate any food, areas used to store or prepare food, or an area
			 frequented by customers or employees.
8. Toilets and facilities for washing hands
			 are not provided, properly installed, designed, fully operable and accessible.
9. The supply of potable water is
			 not approved or does not meet the applicable requirements for sampling and
			 public notification set forth in chapter 445A of NRS and any regulations
			 adopted pursuant thereto, and an operator does not use items intended for a
			 single-use and bottled drinking water from an approved source.
10. A defect or condition exists in the
			 system supplying potable water which may result in contamination of the water.
11. There exists the presence of
			 insects, rodents or other animals which may result in contamination of food.
12. There exists poisonous or
			 toxic materials which are labeled, stored or used improperly or
			 inadequately.
Bd. of Health, Food
				Establishments Reg. Art. 1 § 1.1 subsec. 1.1.5, eff. 9-17-82; R069-10,
				12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › GENERAL PROVISIONS › Section 446.0355 - "Tableware" defined

Current through June 11, 2024
"Tableware" means bowls, cups, serving dishes, tumblers,
				plates, and eating, drinking and serving utensils for table use, including,
				without limitation, flatware such as forks, knives and spoons.
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 › GENERAL PROVISIONS › Section 446.0363 - "Temperature measuring device" defined

Current through June 11, 2024
"Temperature measuring device" means a thermometer,
				thermocouple, thermistor or other device that indicates the temperature of
				food, air or 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 › GENERAL PROVISIONS › Section 446.0367 - "Temporary food establishment" defined

Current through June 11, 2024
"Temporary food establishment" means a food establishment that
				operates for a period of not more than 14 consecutive days in conjunction with
				a single event or celebration.
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 › GENERAL PROVISIONS › Section 446.037 - "Surface which may come into contact with food" defined (Repealed)

Current through June 11, 2024
Added to NAC by Bd. of
				Health, eff. 5-23-96; R069-10, 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › GENERAL PROVISIONS › Section 446.0375 - "Utensil" defined

Current through June 11, 2024
"Utensil" means a food-contact implement or container used in
				the storage, preparation, transportation, dispensing, sale or service of food,
				including, without limitation, kitchenware or tableware that is multiuse,
				single-service or single-use, gloves used in contact with food, temperature
				sensing probes of food temperature measuring devices, and probe-type price or
				identification tags used in contact with 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 › GENERAL PROVISIONS › Section 446.038 - "Value of water activity" defined

Current through June 11, 2024
"Value of water activity," as indicated by the symbol "aw,"
				means the quotient of the pressure of water vapor in a substance divided by the
				pressure of water vapor in pure water when the pure water is at the same
				temperature as the substance.
Added to NAC by Bd. of
				Health, eff. 5-23-96
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › GENERAL PROVISIONS › Section 446.0385 - "Vending machine" defined

Current through June 11, 2024
1. "Vending
			 machine" means a self-service device that, upon the insertion of a coin, paper
			 currency, token, card or key, or by optional manual operation, dispenses unit
			 servings of food, in bulk or in packages, without the necessity of replenishing
			 the device between each vending operation.
2. The term does not include any device that
			 dispenses only nuts, popcorn, ball gum, hard candy, prepackaged candy, cookies,
			 crackers or similar snacks, beverages which are not potentially hazardous food
			 (time/temperature control for safety food) or prepackaged ice.
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 › GENERAL PROVISIONS › Section 446.039 - "Waiver" defined

Current through June 11, 2024
"Waiver" means a written agreement between the health authority
				and a permit holder that authorizes a modification of one or more requirements
				of this chapter if, in the opinion of the health authority, a health hazard or
				nuisance will not result from the modification. Supporting documents for a
				waiver may include, but are not limited to, operational plans, scientific
				challenge studies, monitoring logs, validation studies from certified
				processing authorities and labeling.
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 › GENERAL PROVISIONS › Section 446.0395 - "Warewashing" defined

Current through June 11, 2024
"Warewashing" means the cleaning and sanitizing of utensils and
				food-contact surfaces of equipment.
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 › GENERAL PROVISIONS › Section 446.040 - Severability

Current through June 11, 2024
If any provision of this chapter or any application thereof to
				any person, thing or circumstance is held invalid, it is intended that such
				invalidity not affect the remaining provisions or applications to the extent
				that they can be given effect.
Bd. of Health, Food
				Establishments Reg. Art. 20, eff. 9-17-82
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › GENERAL PROVISIONS › Section 446.042 - Exemption from requirements; revocation of exemption

Current through June 11, 2024
1. For
			 a food establishment to be exempted pursuant to the provisions of this chapter,
			 it must:
(a) Provide restroom facilities for
			 its employees that meet the requirements of this chapter.
(b) Not serve, sell, give away, display or
			 store potentially hazardous food (time/temperature control for safety
			 food).
(c) Store all food to be
			 sold or offered for sale within the establishment this chapter.
(d) Ensure that the display or storage of
			 food meets the requirements of NAC 446.050 to 446.195, inclusive.
(e) Ensure that food is not consumed on the
			 premises.
(f) Not offer seating to
			 the public.
(g) Ensure that the
			 primary business of the establishment is not related to food and that the
			 portion of the establishment that is related to food does not occupy more than
			 25 percent of the total area of the establishment.
Nevada Administrative Code › Chapter 446 - Food Establishments › GENERAL PROVISIONS › Section 446.044 - Adoption by reference of Uniform Plumbing Code

Current through June 11, 2024
1.
			 Except as otherwise provided in this section, the State Board of Health hereby
			 adopts by reference the most current edition of the
Uniform Plumbing
			 Code
published by the International Association of Plumbing and
			 Mechanical Officials. The provisions of this subsection do not apply if the
			 Board gives notice, in accordance with subsection 2, that the most current
			 edition or revision of the
Uniform Plumbing Code
is not
			 suitable for use in this State.
2.
			 The State Board of Health will review each edition or revision of the
			 publication adopted by reference pursuant to subsection 1 to ensure its
			 suitability for use in this State. If the Board determines that an edition or
			 revision is not suitable for use in this State, the Board will hold a public
			 hearing to review its determination within 6 months after the date on which the
			 edition or revision was published, and give 30 days' notice of that hearing.
			 If, after the public hearing, the Board does not change its determination, the
			 Board will give notice within 30 days after the hearing that the applicable
			 edition or revision is not suitable for use in this State. If the Board does
			 not give such notice, the edition or revision shall be deemed part of the
			 publication adopted by reference pursuant to subsection 1.
3. The
Uniform Plumbing Code
may be obtained from the International Association of Plumbing and Mechanical
			 Officials by telephone at (909) 472-4208 or at the Internet address
http://www.iapmostore.org/
, for
			 the following prices:
(a) The 2012
Uniform Plumbing Code
, $111.00 for nonmembers and $88.80 for
			 members.
(b) The 2009
Uniform Plumbing Code
, $109.00 for nonmembers and $87.20 for
			 members.
Nevada Administrative Code › Chapter 446 - Food Establishments › GENERAL PROVISIONS › Section 446.045 - Substantial health hazards (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 1 § 1.2 subsec. 1.2.1, 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 › GENERAL PROVISIONS › Section 446.050 - Safety of food for consumption; use of food from private home; labeling of certain food

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
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › MANAGEMENT AND PERSONNEL › Section 446.051 - Person in charge: Generally

Current through June 11, 2024
The permit holder must be the person in charge or must
				designate a person in charge, and shall ensure that a person in charge is
				present at the food establishment during all hours of operation.
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 446.052 - Person in charge: Demonstration of knowledge

Current through June 11, 2024
1.
			 Based on the risks inherent to the food operation, during inspections and upon
			 request, the person in charge shall demonstrate to the health authority
			 knowledge of the prevention of foodborne illness, application of the Hazard
			 Analysis and Critical Control Point principles and the requirements of this
			 chapter. The person in charge may demonstrate this knowledge by:
(a) Being a certified food protection manager
			 who has shown proficiency in the required information through passing a test
			 that is part of an accredited program; or
(b) For a low-risk food establishment or
			 temporary food establishment, responding correctly to the questions of the
			 health authority as they relate to the specific food establishment.
Nevada Administrative Code › Chapter 446 - Food Establishments › MANAGEMENT AND PERSONNEL › Section 446.054 - Person in charge: Duties regarding conditional employees

Current through June 11, 2024
1. The person in charge shall ensure that a
			 conditional employee:
(a) Who exhibits or
			 reports a symptom or who reports a diagnosed illness as provided in this
			 chapter is prohibited from becoming a food employee until the conditional
			 employee meets the relevant criteria for the specific symptoms or diagnosed
			 illness as provided in this chapter.
(b) Who will work as a food employee in a
			 food establishment that serves a highly susceptible population and who reports
			 a history of exposure as provided in this chapter is prohibited from becoming a
			 food employee until the conditional employee meets the relevant criteria
			 provided in this chapter.
(c) Who
			 has been exposed by attending or working in a setting where there is a
			 confirmed disease outbreak or who is living in the same household as, and has
			 knowledge about, a person who works in or attends a setting where there is a
			 confirmed disease outbreak, or who is living in the same household as, and has
			 knowledge about, a person diagnosed with an illness caused by:
(1) Norovirus within 48 hours after the last
			 exposure;
(2) Enterohemorrhagic
Escherichia coli
, Shiga toxin-producing
Escherichia
			 coli
or Shigella species within 3 days after the last
			 exposure;
(3)
Salmonella
			 typhi
within 14 days after the last exposure; or
(4) The hepatitis A virus within 30 days
			 after the last exposure, is prohibited from becoming a food employee until the
			 conditional employee meets the relevant criteria provided in this chapter.
Nevada Administrative Code › Chapter 446 - Food Establishments › MANAGEMENT AND PERSONNEL › Section 446.055 - Food stored 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
NRS
				  439.150,
				  439.200,
				  446.940