reglab/statecodes huggingface dataset:
Nevada Administrative Code › Chapter 446 - Food Establishments › MOBILE UNITS AND SERVICING AREAS › Section 446.758 - Servicing area

Current through June 11, 2024
1. A mobile unit
			 must operate from an approved servicing area and must report daily to that
			 location for supplies, cleaning and servicing operations, unless otherwise
			 approved by the health authority.
2. If the mobile unit operator is not the
			 permit holder of the servicing area, a letter from the permit holder
			 authorizing use of the facility must be provided to the health
			 authority.
3. A written agreement,
			 signed by the permit holder of the servicing area, must be provided to the
			 health authority before the mobile unit is operated. The written agreement must
			 state that the approved food establishment is willing to allow the mobile unit
			 to:
(a) Store food products inside the food
			 establishment;
(b) Use the
			 facilities of the food establishment for the maintenance of hot and cold
			 potentially hazardous food (time/temperature control for safety food), and
			 utensils and equipment;
(c) Deposit
			 used cooking grease and refuse in the food establishment's trash disposal and
			 grease rendering facilities;
(d)
			 Prepare food items that will be served inside the mobile unit; and
(e) Be allowed full access to the food
			 establishment during hours or days in which the food establishment might not
			 otherwise operate.
Nevada Administrative Code › Chapter 446 - Food Establishments › MOBILE UNITS AND SERVICING AREAS › Section 446.759 - Miscellaneous provisions

Current through June 11, 2024
1. Any proposed
			 change of location, equipment or operation of a mobile unit must receive prior
			 approval from the health authority.
2. Compressed gas bottles must be securely
			 fastened to a wall or other stationary object in such a manner as to prevent
			 damage to the valve mechanism.
3.
			 When facilities or equipment are inadequate to protect the public health, the
			 health authority, after due consideration of all pertinent factors, may
			 restrict the mode of operation of a mobile unit.
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Code › Chapter 446 - Food Establishments › MOBILE UNITS AND SERVICING AREAS › Section 446.760 - Sinks and drain boards (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 18 § 18.2 subsec. 18.2.6, 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 › MOBILE UNITS AND SERVICING AREAS › Section 446.765 - Vacuum breakers (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 18 § 18.2 subsec. 18.2.7, 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 › MOBILE UNITS AND SERVICING AREAS › Section 446.770 - Disposal of liquid waste (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 18 § 18.2 subsecs. 18.2.8 & 18.2.9, 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 › MOBILE UNITS AND SERVICING AREAS › Section 446.775 - Posting of daily schedule of units (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 18 § 18.2 subsec. 18.2.10, eff. 9-17-82; R069-10,
				12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › MOBILE UNITS AND SERVICING AREAS › Section 446.810 - Attendance of operator required (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 18 § 18.3 part subsec. 18.3.1, 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 › PERMITS AND FEES; COMPLIANCE ENFORCEMENT › Section 446.811 - Valid permit or permit exemption required

Current through June 11, 2024
A person may not operate a food establishment without a valid
				permit to operate or a valid permit exemption from the permit requirement
				issued 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 › PERMITS AND FEES; COMPLIANCE ENFORCEMENT › Section 446.813 - Application for permit: Contents; issuance; transferability

Current through June 11, 2024
1. Any person desiring to operate a food
			 establishment must make written application for a permit on forms provided by
			 the health authority. The application must include, without limitation:
(a) The applicant's full name and post office
			 address.
(b) A statement as to
			 whether the applicant is a natural person, firm or corporation and, if a
			 partnership, the names of the partners, together with their
			 addresses.
(c) A statement of the
			 location and type of the proposed food establishment.
(d) The signature of the applicant or
			 applicants.
Nevada Administrative Code › Chapter 446 - Food Establishments › PERMITS AND FEES; COMPLIANCE ENFORCEMENT › Section 446.815 - Doors or covers for compartments (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 18 § 18.3 part subsec. 18.3.1, 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 › PERMITS AND FEES; COMPLIANCE ENFORCEMENT › Section 446.816 - Fees

Current through June 11, 2024
1. An application for a permit to operate a
			 food establishment must be accompanied by the fee established by the health
			 authority.
2. Permit renewal fees
			 must be paid within proper time constraints and before the date on which the
			 permit is set to expire.
3. The
			 health authority may assess a fee for late payments.
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 › PERMITS AND FEES; COMPLIANCE ENFORCEMENT › Section 446.817 - HACCP plan: Submission and approval

Current through June 11, 2024
1. Before engaging
			 in an activity that requires an HACCP plan, a permit applicant or permit holder
			 must submit to the health authority for approval a properly prepared HACCP plan
			 and the relevant provisions of this chapter if:
(a) Submission of an HACCP plan is required
			 by the health authority;
(b) A
			 waiver is required by the health authority; or
(c) The health authority determines that a
			 food preparation or processing method requires a waiver based on a plan
			 submitted in response to an inspectional finding, or a waiver
			 request.
Nevada Administrative Code › Chapter 446 - Food Establishments › PERMITS AND FEES; COMPLIANCE ENFORCEMENT › Section 446.819 - HACCP plan: Prior approval required; waiver

Current through June 11, 2024
1. A
			 permit applicant or permit holder shall not engage in an activity or process
			 that requires a waiver or HACCP plan before receiving written approval from the
			 health authority.
2. If the health
			 authority grants a waiver as specified in this chapter or an HACCP plan is
			 otherwise required, the permit holder shall:
(a) Comply with the HACCP plans and
			 procedures that are submitted as specified under this chapter and approved as a
			 basis for the modification or waiver; and
(b) Maintain and provide to the health
			 authority, upon request, records specified under this chapter which demonstrate
			 that the following are routinely carried out:
(1) Procedures for monitoring the critical
			 control points;
(2) Monitoring of
			 the critical control points;
(3)
			 Verification of the effectiveness of the operation or process; and
(4) Necessary corrective actions if there is
			 failure at a critical control point.
Nevada Administrative Code › Chapter 446 - Food Establishments › PERMITS AND FEES; COMPLIANCE ENFORCEMENT › Section 446.821 - HACCP plan: Required contents

Current through June 11, 2024
The health authority may require an applicant to include an
				HACCP plan. If the food establishment is required to have such a plan, the plan
				must include:
1. A categorization of
			 the types of potentially hazardous foods (time/temperature control for safety
			 foods) that are specified in the menu, such as soups and sauces, salads and
			 bulk, solid foods, such as meat roasts, and other foods that are specified by
			 the health authority.
2. A diagram
			 that identifies critical control points for specific foods or categories of
			 food and provides:
(a) The ingredients,
			 materials and equipment used in the preparation of each food or category of
			 food; and
(b) The procedures to
			 ensure that each food or category of food is prepared safely.
Nevada Administrative Code › Chapter 446 - Food Establishments › PERMITS AND FEES; COMPLIANCE ENFORCEMENT › Section 446.822 - Plans and specifications: Submission for review and approval

Current through June 11, 2024
A permit applicant or permit holder shall submit to the health
				authority properly prepared plans and specifications for review and approval
				before:
1. The construction of a food
			 establishment;
2. The conversion of
			 an existing structure for use as a food establishment; or
3. The remodeling of a food establishment or
			 a change of type of food establishment or food operation if the health
			 authority determines that plans and specifications are necessary to ensure
			 compliance with 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 › PERMITS AND FEES; COMPLIANCE ENFORCEMENT › Section 446.8225 - Plans and specifications: Required contents

Current through June 11, 2024
The plans and specifications for a food establishment must
				include, as required by the health authority based on the type of operation,
				type of food preparation and foods prepared, the following information to
				demonstrate conformance with the provisions of this chapter:
1. The intended menu;
2. The anticipated volume of food to be
			 stored, prepared, and sold or served;
3. The proposed layout, mechanical
			 schematics, construction materials and finish schedules;
4. Proposed equipment types, manufacturers,
			 model numbers, locations, dimensions, performance capacities and installation
			 specifications;
5. Evidence that
			 standard procedures which ensure compliance with the requirements of this
			 chapter are developed or are being developed; and
6. Any other information that may be required
			 by the health authority for the proper review of the proposed construction,
			 conversion or modification, and procedures for operating 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 › PERMITS AND FEES; COMPLIANCE ENFORCEMENT › Section 446.823 - Knowledge of provisions of chapter (Repealed)

Current through June 11, 2024
Added to NAC by Bd. of
				Health, eff. 9-16-92; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PERMITS AND FEES; COMPLIANCE ENFORCEMENT › Section 446.824 - Preoperational inspections

Current through June 11, 2024
The health authority shall conduct one or more preoperational
				inspections to verify that the food establishment is constructed and equipped
				in accordance with the approved plans and approved modifications of those
				plans, and has established standard operating procedures as specified in
				compliance with law and this chapter. The health authority may establish and
				collect a fee for on-site preoperational inspections.
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 › PERMITS AND FEES; COMPLIANCE ENFORCEMENT › Section 446.8245 - Responsibilities of permit holders

Current through June 11, 2024
1. Upon acceptance
			 of a permit issued by the health authority, the permit holder, to retain the
			 permit, shall post the permit in a location in the food establishment that is
			 conspicuous to consumers and complies with the provisions of this chapter,
			 including, without limitation, any conditions granted through a
			 waiver.
2. If a food establishment
			 is required to operate under an HACCP plan, operation of the establishment must
			 comply with the conditions set forth in that plan.
3. The permit holder shall immediately
			 contact the health authority to report the illness of a food employee or
			 conditional employee.
4. The permit
			 holder shall immediately discontinue operations and notify the health authority
			 if a substantial health hazard exists.
5. The permit holder shall allow
			 representatives of the health authority access to the food establishment as
			 specified under
			 NRS
			 446.885.
6. The permit holder shall replace existing
			 facilities and equipment with facilities and equipment that comply with this
			 chapter if:
(a) The health authority directs
			 the replacement because the facilities and equipment constitute a public health
			 hazard or nuisance or no longer comply with the criteria under which the
			 facilities and equipment were accepted;
(b) The health authority directs the
			 replacement of the facilities and equipment because of a change of ownership;
			 or
(c) The facilities and equipment
			 are replaced in the normal course of operation.
Nevada Administrative Code › Chapter 446 - Food Establishments › PERMITS AND FEES; COMPLIANCE ENFORCEMENT › Section 446.8255 - Substantial health hazard: Discontinuance of operations

Current through June 11, 2024
1. Except as otherwise provided in this
			 section, a permit holder shall immediately discontinue operations and notify
			 the health authority if a substantial health hazard may exist because of an
			 emergency, including, without limitation, a fire, flood, interruption of
			 electrical or water service, sewage backup, misuse of poisonous or toxic
			 materials, the onset of an apparent foodborne illness outbreak, gross
			 insanitary occurrence or condition, or other circumstance that may endanger the
			 public health.
2. A permit holder
			 need not discontinue operations in an area of a food establishment that is
			 unaffected by the substantial health hazard if approved by the health authority
			 to continue to operate.
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 › PERMITS AND FEES; COMPLIANCE ENFORCEMENT › Section 446.826 - Substantial health hazard: Correction of violations

Current through June 11, 2024
If a substantial health hazard exists in or on the premises of
				a food establishment, the health authority shall suspend the health permit and
				the food establishment must immediately cease food operations unless the
				violation is immediately corrected or an approved alternative plan for
				continued operation can be arranged and approved while the health authority is
				on 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 › PERMITS AND FEES; COMPLIANCE ENFORCEMENT › Section 446.8265 - Emergencies: Approval required before resuming operations

Current through June 11, 2024
If operations are discontinued for an emergency as specified in
				this chapter, the permit holder shall obtain approval from the health authority
				before resuming operations.
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 › PERMITS AND FEES; COMPLIANCE ENFORCEMENT › Section 446.827 - Procedure for review of actions taken by Division; appeals

Current through June 11, 2024
1. A person who has reason to believe that an
			 action taken by the Division of Public and Behavioral Health pursuant to this
			 chapter or chapter 446 of NRS is incorrect or based on inadequate knowledge
			 may, within 10 business days after receiving notice of the action, request an
			 informal discussion with the employee responsible for the action and the
			 immediate supervisor of the employee.
2. If the informal discussion does not
			 resolve the problem, the aggrieved person may, within 10 business days after
			 the date scheduled for the informal discussion, submit a written request to the
			 Division for an informal conference. The informal conference must be scheduled
			 for a date, place and time mutually agreed upon by the aggrieved person and the
			 Division, except that the informal conference must be held no later than 60
			 days after the date on which the Division received the written
			 request.
3. Except as otherwise
			 provided in subsection 4, the determination of the Division resulting from the
			 informal conference cannot be appealed and is the final remedy available to the
			 aggrieved person.
4. An applicant
			 for or holder of a permit issued pursuant to this chapter or chapter 446 of NRS
			 who is aggrieved by an action of the Division relating to the denial of an
			 application for or the renewal of such a permit or the suspension or revocation
			 of such a permit may appeal that action in accordance with the provisions of
			 this chapter, after exhausting the informal procedures set forth in this
			 section, except that the Division may waive the informal procedures, or any
			 portion thereof, by giving written notice to the aggrieved person.
Added to NAC by Bd. of
				Health, eff. 10-30-97; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PERMITS AND FEES; COMPLIANCE ENFORCEMENT › Section 446.835 - Fees for reviewing plans

Current through June 11, 2024
The Division shall charge and collect the following fees for
				reviewing plans for food establishments, except in areas where the laws and
				regulations governing food establishments are administered by local health
				authorities:
For a plan for a new
						  establishment..........................................................................
$498
Plus an amount equal to the fee for an annual permit for
						  the establishment being reviewed.
For a plan for remodeling an establishment which has a
						  permit..............................
332
Plus an amount equal to one-half of the fee for an
						  annual permit for the establishment after remodeling.
Bd. of Health, Food
				Establishments Reg. Art. 19 § 19.1 subsec. 19.1.2, eff. 9-17-82-NAC A
				6-23-86; 8-31-89; R101-07, 10-31-2007
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PERMITS AND FEES; COMPLIANCE ENFORCEMENT › Section 446.840 - Fees for mobile units and servicing depots

Current through June 11, 2024
The Division of Public and Behavioral Health shall charge and
				collect fees for its services in accordance with the following schedule, except
				in areas where the laws and regulations governing the sanitation of mobile
				units and servicing areas are administered by local health authorities:
For an annual permit for each mobile unit for food and
						  drink, self-service mobile unit, including a self-service mobile unit for ice
						  cream and candy, or a servicing
						  area.............................................................................................
$166
For reviewing plans of a mobile unit, a self-service
						  mobile unit or a servicing area for a mobile
						  unit...............................................................................................................
166
For reviewing plans for remodeling a mobile unit, a
						  self-service mobile unit or a servicing area for a mobile unit which has a
						  permit..............................................................
166
Bd. of Health, Food
				Establishments Reg. Art. 19 § 19.1 subsec. 19.1.3, eff. 9-17-82-NAC A
				6-23-86; 9-13-91; 5-23-96; R007-04, 4-7-2004; R101-07, 10-31-2007; R069-10,
				12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PERMITS AND FEES; COMPLIANCE ENFORCEMENT › Section 446.843 - Exemption from certain fees: Interpretation of "natural and unprocessed state" as used in NRS 576.128

Current through June 11, 2024
As used in paragraph (b) of subsection 3 of
				NRS
				576.128, the State Board of Health will
				interpret the term "natural and unprocessed state" to mean 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, eff. 1-30-98
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PERMITS AND FEES; COMPLIANCE ENFORCEMENT › Section 446.844 - Certificate of free sale: Application; issuance; transferability; fee

Current through June 11, 2024
1. A holder of a permit issued pursuant to
			 this chapter or chapter 446 of NRS may apply to the Division for a certificate
			 of free sale. The application must be submitted on a form approved by the
			 Division and include:
(a) The full name and
			 post office address of the applicant;
(b) A statement concerning whether the
			 applicant is a natural person, firm or corporation and, if a partnership, the
			 names of the partners, together with their addresses; and
(c) The signature of the applicant or
			 applicants.
Nevada Administrative Code › Chapter 446 - Food Establishments › BED AND BREAKFAST FACILITIES › Section 446.845 - "Bed and breakfast facility" defined

Current through June 11, 2024
As used in NAC 446.845 to 446.860, inclusive, unless the
				context otherwise requires, "bed and breakfast facility" means a commercial
				home offering bed and breakfast accommodations to one or more persons.
Added to NAC by Bd. of
				Health, eff. 10-14-88; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › BED AND BREAKFAST FACILITIES › Section 446.850 - Applicable requirements

Current through June 11, 2024
1. A bed and
			 breakfast facility which exceeds the capacity of 10 persons must:
(a) Comply with the provisions of this
			 chapter and all the requirements of NAC 446.050 to 446.625, inclusive, which
			 are applicable to its operation; and
(b) Pay the applicable fees pursuant to this
			 chapter.
Nevada Administrative Code › Chapter 446 - Food Establishments › BED AND BREAKFAST FACILITIES › Section 446.852 - Additional requirements

Current through June 11, 2024
In order to protect the public health, the health authority may
				impose additional requirements to protect against health hazards related to the
				operation of a bed and breakfast facility. The health authority may:
1. Limit the amount of food preparation or
			 procedures.
2. Prohibit some food
			 items.
3. Require written standard
			 operating procedures for some food items.
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 › BED AND BREAKFAST FACILITIES › Section 446.855 - Preparation and service of food

Current through June 11, 2024
1. All food items
			 must be preapproved by the health authority.
2. All food must be prepared fresh with no
			 foods held over to another day.
3.
			 Various breakfast rolls, cakes and pastries may be baked and served.
4. No home-canned, low-acid foods may be
			 served.
Added to NAC by Bd. of
				Health, eff. 10-14-88; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › BED AND BREAKFAST FACILITIES › Section 446.860 - Equipment

Current through June 11, 2024
Equipment in a bed and breakfast facility must be located and
				installed in a way that prevents contamination of food and facilitates
				cleaning. Equipment designed for use in a private home, such as cooking units,
				refrigerators, dishwashers, cabinets, hoods and utensils are acceptable if they
				are effective, do not cause a health problem for the public and are in good
				repair.
Added to NAC by Bd. of
				Health, eff. 10-14-88
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › BED AND BREAKFAST FACILITIES › Section 446.865 - "Vending machine" defined (Repealed)

Current through June 11, 2024
Added to NAC by Bd. of
				Health, eff. 10-14-88; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › VENDING MACHINES › Section 446.870 - Applicable requirements

Current through June 11, 2024
The sale of food through a vending machine must comply with the
				provisions of this chapter.
Added to NAC by Bd. of
				Health, eff. 10-14-88; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › VENDING MACHINES › Section 446.872 - Required identification

Current through June 11, 2024
The company name and telephone number of the operator of the
				vending machine, the health permit number and the vending unit number must be
				prominently displayed on a vending machine.
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 › VENDING MACHINES › Section 446.875 - Milk and nondairy creaming agents

Current through June 11, 2024
Milk and fluid milk products and fluid nondairy products or
				creaming agents may not be dispensed in vending machines as additional
				ingredients in hot liquid beverages or other foods.
Added to NAC by Bd. of
				Health, eff. 10-14-88
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › VENDING MACHINES › Section 446.880 - Potentially hazardous food

Current through June 11, 2024
1. Potentially
			 hazardous food (time/temperature control for safety food) offered for sale
			 through vending machines must be dispensed to the consumer in the individual,
			 original container or package into which it was placed at:
(a) A food establishment having a permit
			 issued by the health authority; or
(b) The plant of the manufacturer or
			 processor.
Nevada Administrative Code › Chapter 446 - Food Establishments › VENDING MACHINES › Section 446.885 - Containers for storage of food

Current through June 11, 2024
1. Nonpressurized
			 containers used for the storage of food sold through vending machines,
			 including water, must be provided with covers which prevent contamination from
			 reaching the interior of the containers. The covers must have a flange which
			 overlaps the opening and must be sloped to provide drainage from the cover
			 wherever the collection of condensation, moisture or splash is possible. Any
			 opening through the cover must be flanged upward at least three-sixteenths of
			 an inch (5 millimeters) and provided with an overlapping cover flanged
			 downward.
2. Aprons which deflect
			 condensation, drips and dust must be provided on all piping, thermometers,
			 equipment, rotary shafts and other functional parts extending into the
			 container unless a watertight joint is provided.
Added to NAC by Bd. of
				Health, eff. 10-14-88
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › VENDING MACHINES › Section 446.890 - Receipt and removal of bulk food

Current through June 11, 2024
1. The delivery
			 tube or chute and orifice of all vending machines used for the sale of bulk
			 food must be protected from normal manual contact, dust, insects, rodents and
			 other contamination. Such machines must be designed to divert condensation or
			 moisture from the normal filling position of the container which receives the
			 food.
2. The vending stage of such
			 machines must be provided with a door which fits tightly, closes automatically
			 and is kept closed except when food is being removed.
Added to NAC by Bd. of
				Health, eff. 10-14-88
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › VENDING MACHINES › Section 446.895 - Quality and supply of water

Current through June 11, 2024
1. Water used in
			 vending machines must be potable and from an approved source. If used, water
			 filters or other devices used for water conditioning must be of a type which
			 may be disassembled for periodic cleaning or replacement of the active element.
			 Replacement elements must be handled in a sanitary manner.
2. Vending machines directly connected to the
			 water supply must be properly equipped with devices to prevent backflow. These
			 devices must be:
(a) Approved by the health
			 authority;
(b) Located to
			 facilitate servicing and maintenance; and
(c) Inspected and cleaned or replaced
			 annually.
Nevada Administrative Code › Chapter 446 - Food Establishments › VENDING MACHINES › Section 446.900 - Construction of machine

Current through June 11, 2024
1. All vending
			 machine units used for the display or sale of potentially hazardous food
			 (time/temperature control for safety food) must be constructed and certified in
			 accordance with standards adopted by the National Sanitation Foundation and
			 American National Standards Institute, or the National Automatic Merchandising
			 Association, and may not be modified.
2. All door and panel openings to the spaces
			 of vending machines used for food and container storage must fit tightly and be
			 sealed with gaskets if necessary to prevent the entrance of dust, moisture,
			 insects and rodents.
3. Ventilation
			 openings of vending machines must be covered with screening material that has
			 16 mesh to the inch or equivalent.
4. Screening material for openings into the
			 condenser units of vending machines must not be less than 8 mesh to the inch.
			 All condenser units must be separated from the food and container storage space
			 and sealed from that space.
5. All
			 vending machines must be constructed to facilitate cleaning under the
			 machine.
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 › VENDING MACHINES › Section 446.905 - Materials

Current through June 11, 2024
1. In postmix soft drink vending machines,
			 copper tubing or other potentially toxic tubing used for water systems must not
			 come into contact with carbonated water.
2. In vending machines in which carbon
			 dioxide is used as a propellant, all devices designed to prevent backflow and
			 all food contact surfaces must be of such a material as to preclude the
			 production of toxic substances which may result from interaction with carbon
			 dioxide or carbonated water.
Added to NAC by Bd. of
				Health, eff. 10-14-88
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › VENDING MACHINES › Section 446.907 - Can openers

Current through June 11, 2024
Cutting or piercing parts of can openers on vending machines
				must be protected from manual contact, dust, insects, rodents and other
				contamination.
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 › VENDING MACHINES › Section 446.910 - Receptacles for trash

Current through June 11, 2024
Trash receptacles must be provided in the vicinity of each
				vending machine or group of vending machines, but not within the vending
				machine. The receptacles must close automatically, must be leak proof, easily
				cleaned, insect proof and rodent proof, and must be cleaned daily to prevent
				the attraction of insects and rodents.
Added to NAC by Bd. of
				Health, eff. 10-14-88; A 5-23-96
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › BARBECUES › Section 446.915 - Applicable requirements

Current through June 11, 2024
A barbecue must meet the requirements of this chapter.
Added to NAC by Bd. of
				Health, eff. 9-16-92; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › BARBECUES › Section 446.920 - Plan for operation

Current through June 11, 2024
A plan must be submitted to, and approved by, the health
				authority before a food establishment may construct or operate a barbecue. The
				plan must include the equipment to be used in the construction or operation of
				the barbecue and describe the facility for, and the operation of, the
				barbecue.
Added to NAC by Bd. of
				Health, eff. 9-16-92
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › BARBECUES › Section 446.925 - Compliance with local building or fire codes or ordinances

Current through June 11, 2024
If a barbecue is subject to local building or fire codes or
				ordinances, the food establishment must receive approval for the barbecue, in
				writing, from the appropriate authority and furnish the health authority with
				evidence of such approval upon request.
Added to NAC by Bd. of
				Health, eff. 9-16-92
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › BARBECUES › Section 446.930 - Equipment used in construction or operation; location; cleaning

Current through June 11, 2024
1. All equipment used in the construction or
			 operation of a barbecue must be nontoxic, easy to clean and kept in good
			 repair.
2. A barbecue must be
			 located on the property where the food establishment is located and it must not
			 be more than 50 feet (15.24 meters) from the structure housing the
			 establishment.
3. The site where
			 the barbecue is located must be drained properly to ensure that water will not
			 pool, collect or cause a nuisance. The walking surfaces within 25 feet (7.63
			 meters) of the barbecue must be kept clean and free of organic materials, such
			 as bark and pine needles.
4. The
			 area underlying a barbecue must be a hard, cleanable surface.
5. Wood chips, bark or other organic
			 materials used for smoking and flavoring in the cooking process must be stored
			 at the barbecue in a manner which will not lead to the contamination of the
			 wood chips, bark or other organic materials or food.
6. The barbecue must be located in an open
			 area where there are no overhanging trees, wires or other impediments above the
			 barbecue.
7. In the area
			 surrounding a barbecue, dust must be minimized by using:
(a) A device to block wind; or
(b) A type of ground cover,
that has been approved by the health authority.
Nevada Administrative Code › Chapter 446 - Food Establishments › BARBECUES › Section 446.935 - Protection from contamination; construction and maintenance of surfaces

Current through June 11, 2024
1. The operator of a food establishment must
			 make reasonable efforts to ensure that insects, rodents and other sources of
			 contamination do not affect a barbecue or its operations.
2. A barbecue may not be used during a dust
			 storm, flood, infestation of insects or vermin or under any other circumstances
			 where the protection of food cannot be ensured.
3. Surfaces which may come into contact with
			 food, utensils and equipment used in the operation of a barbecue must be made
			 of nontoxic materials and constructed and maintained in such a manner that they
			 are easy to clean and keep in good repair.
Added to NAC by Bd. of
				Health, eff. 9-16-92; A 5-23-96
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › BARBECUES › Section 446.940 - Preparation and service of food; attendance by employee required; presence of customers within certain distances prohibited

Current through June 11, 2024
1. Any
			 methods for preparing food and the kinds of food to be cooked at a barbecue
			 must be approved by the health authority.
2. All food cooked at a barbecue must be
			 protected from contamination by keeping it at an appropriate temperature or by
			 covering it properly.
3. The
			 preparation of food must be completed in the food establishment before the food
			 is transported to the barbecue.
4.
			 All food at a barbecue must be cooked immediately and:
(a) Served to the customer; or
(b) Transported to a proper area for hot
			 holding, storage, preparation, packaging and sale.
Nevada Administrative Code › Chapter 446 - Food Establishments › BARBECUES › Section 446.945 - Approval of location: Factors for consideration

Current through June 11, 2024
The health authority shall consider whether to approve the
				location of a barbecue based on factors, including, but not limited to:
1. The weather;
2. Existing or potential sources of
			 contamination;
3. The ability of
			 the facility to protect food; and
4. The presence of insects and
			 vermin.
Added to NAC by Bd. of
				Health, eff. 9-16-92; A 5-23-96
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PORTABLE UNITS FOR SERVICE OF FOOD › Section 446.946 - Applicable requirements

Current through June 11, 2024
A portable unit for service of food must comply with the
				requirements of this chapter that apply to the operation of portable units for
				service of food. The health authority may establish additional requirements for
				a portable unit for service of food if necessary to protect against hazards to
				health.
Added to NAC by Bd. of
				Health, eff. 5-23-96; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PORTABLE UNITS FOR SERVICE OF FOOD › Section 446.9462 - Menu; required equipment

Current through June 11, 2024
A portable unit for service of food may only be used to serve a
				menu that:
1. Has been approved by the
			 health authority.
2. Is comprised
			 chiefly of foods that are not potentially hazardous foods (time/temperature
			 control for safety foods), such as beverages and baked foods.
Added to NAC by Bd. of
				Health, eff. 5-23-96; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PORTABLE UNITS FOR SERVICE OF FOOD › Section 446.9463 - Required equipment

Current through June 11, 2024
A portable unit for the service of food must have the following
				equipment:
1. A refrigerator which is
			 large enough to store safely all potentially hazardous foods (time/temperature
			 control for safety foods) placed in the unit. Such a refrigerator must have a
			 thermometer that is accurate to plus or minus 2°F (1°C), and if any
			 shelving is contained in the refrigerator, it must be constructed of metal or
			 plastic.
2. A tank which can supply
			 an adequate amount of potable water to wash hands, prepare food and clean
			 utensils and equipment, and a heater which can produce enough hot water for
			 these purposes. The hoses used to fill the tank must have been used for no
			 other purpose and must be approved for use with potable water, permanently and
			 distinctly labeled for such use, used for no other purpose and stored in a
			 manner that protects the hoses from contamination.
3. A convenient facility with hot and cold
			 pressurized running water, soap and a supply of sanitary paper towels for
			 washing hands.
4. A tank for
			 wastewater with a capacity at least equal to the capacity of the tank for
			 potable water. The wastewater must be emptied and flushed into a sanitary sewer
			 that has been approved by the health authority. The tank must be emptied at
			 least daily or as often as is necessary to prevent overflowing, the development
			 of odors and the attraction of vermin. Hoses used to drain or flush the
			 wastewater must be permanently and distinctly labeled for such use, used for no
			 other purpose and stored in a manner that protects the hoses from
			 contamination.
5. A covered
			 receptacle for refuse located adjacent to the unit. Such a receptacle must be
			 of sufficient size for daily needs and must be constructed, designed and placed
			 so it can be easily cleaned and does not create a nuisance.
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 › PORTABLE UNITS FOR SERVICE OF FOOD › Section 446.9464 - Toilet facilities

Current through June 11, 2024
A toilet facility for employees who work at a portable unit for
				service of food must be conveniently located within the building where the
				portable unit is located and open for use by such employees during all hours of
				operation. The facility must be equipped with a sink with hot and cold
				pressurized running water, soap and a supply of sanitary paper towels for
				washing hands.
Added to NAC by Bd. of
				Health, eff. 5-23-96
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PORTABLE UNITS FOR SERVICE OF FOOD › Section 446.9466 - Proposed changes required to be submitted to health authority

Current through June 11, 2024
The holder of a permit for the operation of a food
				establishment shall obtain approval from the health authority before making any
				changes to the equipment, operation or menu of a portable unit for service of
				food or to the food establishment or servicing area in which the portable unit
				is located.
Added to NAC by Bd. of
				Health, eff. 5-23-96; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PORTABLE UNITS FOR SERVICE OF FOOD › Section 446.9468 - Cleaning and sanitizing of surfaces

Current through June 11, 2024
1. The holder of a
			 permit for the operation of a food establishment shall clean and sanitize the
			 surfaces which may come into contact with food on a portable unit for service
			 of food as often as necessary to maintain sanitary conditions.
2. Cleaning of the portable unit for service
			 of food must be performed in the servicing area or food establishment in which
			 the portable unit is located. If the portable unit has an integral cleaning and
			 sanitizing system built into the unit, it must be operated so that the surfaces
			 which may come into contact with food are cleaned daily.
Added to NAC by Bd. of
				Health, eff. 5-23-96; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PORTABLE UNITS FOR SERVICE OF FOOD › Section 446.947 - Items intended for a single use

Current through June 11, 2024
Items intended for a single use, including, but not limited to,
				cups, stirring sticks, trays, flatware, napkins and plates, must be dispensed
				at a portable unit for service of food in a manner which protects them from
				contamination and excessive handling. These articles must not be stored under
				exposed water and drainage lines such as those located in the lower interior
				portions of the portable unit for service of food.
Added to NAC by Bd. of
				Health, eff. 5-23-96
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PORTABLE UNITS FOR SERVICE OF FOOD › Section 446.9472 - Display and service of baked goods

Current through June 11, 2024
Baked goods served at a portable unit for service of food,
				including, but not limited to, pastries, cookies and donuts, must be displayed
				under a cover or in a display case that has been approved by the health
				authority. Food service employees shall not contact exposed, ready-to-eat food
				with their bare hands and must use suitable utensils, including, without
				limitation, deli tissue, spatulas, tongs, single-use gloves or dispensing
				equipment.
Added to NAC by Bd. of
				Health, eff. 5-23-96; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › FOOD PROCESSING ESTABLISHMENTS › Section 446.955 - General requirements

Current through June 11, 2024
1. A food
			 processing establishment must comply with the provisions of this
			 chapter.
2. If, after January 1,
			 2011, a food processing establishment is constructed or extensively remodeled,
			 or if an existing structure is converted for use as a food processing
			 establishment, properly prepared plans and specifications for such
			 construction, remodeling or alteration showing layout, arrangement and
			 construction materials of work areas and the location, size and type of fixed
			 equipment and facilities must be submitted to the health authority for approval
			 before such work is begun. Where full-time city, county or district health
			 departments exist, such plans and specifications must be submitted to such
			 health authorities for approval before such work is begun. Such plans must be
			 accompanied by a detailed description of the operation of food processing and
			 any other documentation required by the health authority, including:
(a) The food to be handled, processed or
			 packaged.
(b) Any label for
			 packaging which has been proposed for a food product. Such a label must be
			 reviewed and approved by the health authority and any fees required must be
			 paid before the label may be used.
(c) A description of all of the steps
			 required to process each food product. The description must include:
(1) The amount of time required for each
			 step;
(2) The amount of time
			 required between each step;
(3)
			 Proposed temperatures of the food product;
(4) Rates of cooling and heating the food
			 product; and
(5) The process for
			 handling food by employees of the establishment.
(d) If the processing involves heating or
			 cooling food products, the methods used, such as ovens, warmers, blast
			 chillers, walk-in refrigerators and similar equipment. Such methods must be
			 approved by the health authority.
Nevada Administrative Code › Chapter 446 - Food Establishments › FOOD PROCESSING ESTABLISHMENTS › Section 446.960 - Instruction or training of operator when anaerobic process or result involved

Current through June 11, 2024
If a food processing establishment processes any canned food
				with a low level of acidity or any other food that involves an anaerobic
				process or result, the operator of the establishment must complete a certified
				course of instruction or training that has been approved by the health
				authority.
Added to NAC by Bd. of
				Health, eff. 9-16-92
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › FARMERS' MARKETS › Section 446.970 - Exemption from applicable requirements

Current through June 11, 2024
A producer of organic agricultural products of the soil who
				possesses a certificate of organic certification issued by the State Department
				of Agriculture, or who can provide documentation indicating that the produce
				offered for sale is from an approved source, is exempt from the requirements
				set forth in NAC 576.300 to 576.440, inclusive, and all applicable provisions
				of this chapter. The exemption set forth in this section does not allow for
				sampling of produce.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940