reglab/statecodes huggingface dataset:
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.144 - Utensils for preparing or dispensing food: Storage requirements while in use

Current through June 11, 2024
During pauses in food preparation or dispensing, utensils for
				the preparation or dispensing of food must be stored:
1. Except as otherwise provided in subsection
			 2, in the food with their handles above the top of the food and the
			 container;
2. In food that is not
			 potentially hazardous (time/temperature control for safety food), with their
			 handles above the top of the food within containers or equipment that can be
			 closed, including, without limitation, bins of sugar, flour or
			 cinnamon;
3. On a clean portion of
			 the food preparation table or cooking equipment, but only if the in-use utensil
			 and the food-contact surface of the food preparation table or cooking
			 equipment, as applicable, are cleaned and sanitized at the approved
			 frequency;
4. In running water of
			 sufficient velocity to flush particulates to the drain, if used with moist
			 food, including, without limitation, ice cream or mashed potatoes;
5. In a clean, protected location if the
			 utensils, including, without limitation, ice scoops, are used only with a food
			 that is not potentially hazardous (time/temperature control for safety food);
			 or
6. In a container of water if
			 the water is maintained at a temperature of at least 135°F (57.2 °C)
			 and the container is cleaned and sanitized at the approved frequency.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.145 - Preparation of food: Potentially hazardous foods (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 3 § 3.6 subsecs. 3.6.3, 3.6.6, 3.6.8 & 3.6.9,
				eff. 9-17-82-NAC A 10-14-88; 9-16-92; 5-23-96; R069-10,
				12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.146 - Linens and napkins: Contact with food

Current through June 11, 2024
Linens and napkins must not be used in contact with food unless
				the linens and napkins are:
1. Used to
			 line a container for the service of foods; and
2. Replaced each time the container is
			 refilled for a new consumer.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.147 - Use of packaging with a modified atmosphere; contents of plan for analyzing the hazards of critical control points (Repealed)

Current through June 11, 2024
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 › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.148 - Wiping cloths

Current through June 11, 2024
1. Cloths in use
			 for wiping food spills from tableware and carry-out containers that occur as
			 food is being served must be:
(a) Maintained
			 in a dry condition; and
(b) Used
			 for no other purpose.
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.149 - Gloves

Current through June 11, 2024
1. If used, single-use gloves must be:
(a) Used for only one task, including,
			 without limitation, working with ready-to-eat food or raw animal
			 food;
(b) Used for no other
			 purpose; and
(c) Discarded when
			 damaged or soiled, or when interruptions occur in the operation.
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.150 - Service of food: Protection of food (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 3 § 3.7 subsec. 3.7.10, eff. 9-17-82-NAC A
				10-14-88; 5-23-96; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.151 - Tableware: Reuse

Current through June 11, 2024
1. Except for
			 refilling a consumer's drinking cup or container without contact between the
			 pouring utensil and the lip-contact area of the drinking cup or container, food
			 employees must not use tableware, including, without limitation, single-service
			 articles that have been soiled by the consumer, to provide second portions or
			 refills.
2. Except as otherwise
			 provided in subsection 4, self-service consumers must not be allowed to use
			 soiled tableware, including, without limitation, single-service articles, to
			 obtain additional food from a display or serving equipment.
3. A sign must be posted to notify customers
			 to use a clean plate each time they serve themselves. The sign must also state
			 that:
(a) No eating is allowed while serving
			 food; and
(b) Customers must handle
			 food using only the utensils provided for that purpose.
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.152 - Take-home food containers and take-out beverage containers: Refilling

Current through June 11, 2024
1. A take-home food container that is
			 returned to a food establishment must not be refilled at the food establishment
			 with a potentially hazardous food (time/temperature control for safety
			 food).
2. Except as otherwise
			 provided in subsection 3, a take-home food container which is refilled with
			 food that is not potentially hazardous (time/temperature control for safety
			 food) must be cleaned by an approved method.
3. Personal take-out beverage containers,
			 including, without limitation, thermally insulated bottles, non-spill coffee
			 cups and promotional beverage glasses, may be refilled by employees or the
			 consumer if refilling is an approved, contamination-free process.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.153 - Storage and preparation of food: Restrictions

Current through June 11, 2024
Food may not be stored or prepared:
1. In locker rooms;
2. In toilet rooms;
3. In dressing rooms;
4. In garbage rooms;
5. In mechanical rooms;
6. Under sewer lines that are not shielded to
			 intercept potential drips;
7. Under
			 leaking water lines, including leaking automatic fire sprinkler heads, or under
			 lines on which water has condensed;
8. Under open stairwells; or
9. Under other sources of
			 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 › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.154 - Protection of food from contamination: Miscellaneous factors and sources

Current through June 11, 2024
Food must be protected from contamination that may result from
				a factor or source not specified in this chapter.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.155 - Service of food: Potentially hazardous and frozen foods; raw or undercooked food of animal origin (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 3 § 3.7 subsecs. 3.7.1 & 3.7.11, eff.
				9-17-82-NAC A 10-14-88; 5-23-96; R069-10,
				12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.156 - Protection of food from contamination: Storage requirements

Current through June 11, 2024
1. Except as otherwise provided in
			 subsections 2 and 3, food must be protected from contamination by storing the
			 food:
(a) In a clean, dry location;
(b) Where it is not exposed to splash, dust
			 or other contamination; and
(c) At
			 least 6 inches (15 centimeters) above the floor.
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.157 - Service, storage and display of food: Potentially hazardous food kept at an internal temperature above 40°F (4.44°C) or below 140°F (60°C) (Repealed)

Current through June 11, 2024
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 › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.158 - Protection of food from contamination: Preparation and dispensing of bulk food and unpackaged food

Current through June 11, 2024
Bulk food or unpackaged food must be protected from
				environmental sources of contamination during preparation and
				dispensing.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.159 - Protection of food from contamination: Bulk food

Current through June 11, 2024
1.
			 Except for nuts in the shell and whole, raw fruits and vegetables that are
			 intended for hulling, peeling or washing by the consumer before consumption,
			 food on display must be protected from contamination by the use of:
(a) Packaging;
(b) Counter, service line or salad bar food
			 guards;
(c) Display cases;
			 or
(d) Other effective
			 means.
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.160 - Service of food: Dairy products and nondairy creamers

Current through June 11, 2024
1. Milk and products made from milk for
			 drinking must be served in an unopened package which was commercially filled,
			 or must be drawn from a container which was commercially filled and stored in a
			 dispenser which is mechanically refrigerated. If a dispenser for milk and
			 products made from milk is not available, milk and products made from milk may
			 be poured from a container which was commercially filled.
2. Cream, half-and-half and nondairy creamers
			 must be served in a container intended for a single use, a protected pitcher
			 that pours, or drawn from a refrigerated dispenser designed for such
			 service.
3. The dispensing tube of
			 a bulk milk container must be cut diagonally, leaving not more than 1 inch of
			 the tube protruding from the chilled dispensing head.
Bd. of Health, Food
				Establishments Reg. Art. 3 § 3.7 subsecs. 3.7.2-3.7.4, eff. 9-17-82-NAC A
				5-23-96; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.161 - Protection of food from contamination: Condiments

Current through June 11, 2024
1.
			 Condiments must be protected from contamination by being kept in dispensers
			 that are designed to provide protection, protected food displays provided with
			 the proper utensils, original containers designed for dispensing, or individual
			 packages or portions.
2. Condiments
			 at a vending machine location must be in individual packages or provided in
			 dispensers that are filled at an approved location, including, without
			 limitation, the food establishment which provides food to the vending machine
			 location, a food processing establishment which is regulated by the agency that
			 has jurisdiction over the operation or a properly equipped facility which is
			 located on the site of the vending machine location.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.162 - Consumer self-service operations

Current through June 11, 2024
1. Raw, unpackaged
			 animal food, including, without limitation, beef, lamb, pork, poultry and fish
			 may not be offered for consumer self-service. This subsection does not apply
			 to:
(a) Consumer self-service of ready-to-eat
			 foods at buffets or salad bars that serve foods such as sushi or raw
			 shellfish;
(b) Ready-to-cook
			 individual portions for immediate cooking and consumption on the premises,
			 including, without limitation, consumer-cooked meats or consumer-selected
			 ingredients for Mongolian barbecue; or
(c) Raw, frozen, shell-on shrimp or
			 lobster.
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.163 - Unused or returned food: Re-service

Current through June 11, 2024
1. Except as
			 otherwise provided in subsection 2, after being served or sold and in the
			 possession of a consumer, food that is unused or returned by the consumer may
			 not be offered as food for human consumption.
2. Except as otherwise specified in this
			 chapter, a container of food that is not potentially hazardous
			 (time/temperature control for safety food) may be re-served from one consumer
			 to another if:
(a) The food is dispensed so
			 that it is protected from contamination and the container is closed between
			 uses, including, without limitation, a narrow-neck bottle containing catsup,
			 steak sauce or wine; or
(b) The
			 food, including, without limitation, crackers, salt or pepper, is in an
			 unopened original package and is maintained in sound condition.
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.164 - Raw animal foods: Cooking temperatures

Current through June 11, 2024
1. Except as
			 otherwise provided in this section, raw animal foods, including, without
			 limitation, eggs, fish, meat, poultry and foods containing such raw animal
			 foods, must be cooked to heat all parts of the food to a temperature and for a
			 time that complies with one of the following methods based on the food that is
			 being cooked:
(a) At a temperature of
			 145°F (62.8 °C) or above for 15 seconds for:
(1) Raw eggs that are broken and prepared in
			 response to a consumer's order and for immediate service; and
(2) Except as otherwise provided in
			 paragraphs (b) and (c) and in subsections 2 and 3, fish and meat, including,
			 without limitation, game animals commercially raised for food as specified in
			 this chapter and game animals subject to a voluntary inspection
			 program.
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.165 - Service and storage of fruit and vegetables (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 3 § 3.7 subsec. 3.7.13, 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 › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.166 - Raw animal foods: Cooking in microwave oven

Current through June 11, 2024
Raw animal foods cooked in a microwave oven must be:
1. Rotated or stirred throughout or midway
			 during cooking to compensate for uneven distribution of heat;
2. Covered to retain surface
			 moisture;
3. Heated to a
			 temperature of at least 165°F (73.9 °C) in all parts of the food;
			 and
4. Allowed to stand covered for
			 2 minutes after cooking to obtain temperature equilibrium.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.167 - Raw animal foods: Cooking using noncontinuous cooking process

Current through June 11, 2024
Raw animal foods that are cooked using a noncontinuous cooking
				process must be:
1. Subject to an
			 initial heating process that is no longer than 60 minutes in
			 duration;
2. After initial heating,
			 immediately cooled according to the time and temperature parameters specified
			 for cooked potentially hazardous food (time/temperature control for safety
			 food) set forth within this chapter;
3. After cooling, held frozen or cold, as
			 specified for potentially hazardous food (time/temperature control for safety
			 food) within this chapter;
4.
			 Before sale or service, cooked using a process that heats all parts of the food
			 to a temperature of at least 165°F (73.9 °C) for 15 seconds, or in a
			 manner that otherwise ensures compliance with established safe cooking
			 temperatures as specified in this chapter;
5. Cooled according to the time and
			 temperature parameters specified for cooked potentially hazardous food
			 (time/temperature for control for safety food) as set forth in this chapter if
			 the applicable food will not be:
(a) Held
			 using heat as a public health control as specified in this chapter;
(b) Served immediately; or
(c) Held using time as a public health
			 control as specified in this chapter after complete cooking; and
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.168 - Fruits and vegetables cooked for hot holding: Cooking temperature

Current through June 11, 2024
Fruits and vegetables that are cooked for hot holding must be
				cooked to a temperature of 135°F (57.2 °C).
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.169 - Cooked and refrigerated food prepared for immediate service

Current through June 11, 2024
Cooked and refrigerated food that is prepared for immediate
				service in response to an individual consumer's order may be served at any
				temperature.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.170 - Service of food: Condiments (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 3 § 3.7 subsecs. 3.7.5 & 3.7.6, eff.
				9-17-82-NAC A 10-14-88; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.171 - Reheating for hot holding

Current through June 11, 2024
1. Except as
			 otherwise provided in subsections 2, 3 and 5, potentially hazardous food
			 (time/temperature control for safety food) that is cooked, cooled and reheated
			 for hot holding must be reheated so that all parts of the food reach a
			 temperature of at least 165°F (73.9 °C) for 15 seconds.
2. Except as otherwise provided in subsection
			 3, potentially hazardous food (time/temperature control for safety food)
			 reheated in a microwave oven for hot holding must be reheated so that all parts
			 of the food reach a temperature of at least 165°F (73.9 °C) and the
			 food is rotated or stirred, covered and allowed to stand covered for 2 minutes
			 after reheating.
3. Ready-to-eat
			 food taken from a commercially processed, hermetically sealed container, or
			 from an intact package from a food processing establishment that is inspected
			 by the health authority which has jurisdiction over the establishment, must be
			 heated to a temperature of at least 135°F (57.2 °C) for hot
			 holding.
4. Reheating for hot
			 holding as specified in subsections 1, 2 and 3 must not exceed 2
			 hours.
5. Remaining unsliced
			 portions of meat roasts that are cooked to an approved temperature may be
			 reheated for hot holding using the oven parameters and minimum time and
			 temperature conditions provided in this chapter.
6. Steam tables, bainmaries, warmers,
			 Crock-Pots and similar facilities for holding hot foods are prohibited for use
			 in the rapid reheating of potentially hazardous foods (time/temperature control
			 for safety foods).
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.173 - Potentially hazardous food time/temperature control for safety food: Slacking

Current through June 11, 2024
1. Frozen
			 potentially hazardous food (time/temperature control for safety food) that is
			 slacked to moderate the temperature must be held:
(a) Under refrigeration that maintains the
			 food temperature at 41°F (5°C) or below, or at 45°F (7.2 °C) or
			 below, as specified in this chapter; or
(b) At any temperature, if the food remains
			 frozen.
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.174 - Potentially hazardous food time/temperature control for safety food: Thawing

Current through June 11, 2024
1. Except as
			 otherwise provided in subsection 2, potentially hazardous food
			 (time/temperature control for safety food) must be thawed using one of the
			 following methods:
(a) Under refrigeration
			 which maintains the food temperature at 41°F (5°C) or below, or at
			 45°F (7.2 °C) or below, as specified in this chapter.
(b) Completely submerged under running water
			 at a water temperature of 70°F (21.1 °C) or below and with sufficient
			 water velocity to agitate and float off loose particles in an overflow and:
(1) If the food is ready-to-eat food, for a
			 period of time that does not allow thawed portions of the food to rise above
			 41°F (5°C) or 45°F (7.2 °C); or
(2) If the food is raw animal food, for a
			 period of time that does not allow thawed portions of the food requiring
			 cooking to be above 41°F (5°C) for more than 4 hours, including:
(I) The time the food is exposed to the
			 running water and the time needed for preparation for cooking; or
(II) The time it takes under refrigeration to
			 lower the food temperature to 41°F (5°C) or 45°F (7.2
			 °C).
(c)
			 As part of a cooking process if the food that is frozen is:
(1) Cooked as specified in this chapter;
			 or
(2) Thawed in a microwave oven
			 and immediately transferred to conventional cooking equipment, with no
			 interruption in the process.
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.175 - Preparation and service of ice

Current through June 11, 2024
1. When employees
			 dispense ice for customers , the ice must be dispensed using scoops, tongs or
			 other utensils that have been approved by the health authority or by automatic
			 equipment. Ice offered for sale must be packaged and labeled
			 properly.
2. Utensils used for
			 dispensing ice must be stored on a clean surface and in a manner that has been
			 approved by the health authority or in the ice with the handles of the utensils
			 extended out of the ice. Receptacles used to transfer ice must be stored so
			 that they are protected from contamination when not in use.
3. Bins used for the storage of ice must be
			 drained through an air gap.
4. Ice
			 that has been packaged for sale at the establishment must be prepared in
			 accordance with the provisions of this chapter.
5. Only those items necessary for dispensing,
			 packaging or transporting ice may be stored on top of an ice machine.
Bd. of Health, Food
				Establishments Reg. Art. 3 § 3.7 subsec. 3.7.7, eff. 9-17-82-NAC A
				9-16-92; 5-23-96; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.176 - Potentially hazardous food: Cooling

Current through June 11, 2024
1. Cooked
			 potentially hazardous food (time/temperature control for safety food) must be
			 cooled:
(a) Within 2 hours from 135°F
			 (57.2 °C) to 70°F (21.1 °C); and
(b) Within a total of 6 hours from 135°F
			 (57.2 °C) to 41°F (5°C) or below.
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.177 - Procedures for cooling

Current through June 11, 2024
1. Cooling must be
			 accomplished in accordance with the time and temperature parameters approved in
			 this chapter by using one or more of the following methods based on the type of
			 food being cooled:
(a) Placing the food in
			 shallow pans;
(b) Separating the
			 food into smaller or thinner portions;
(c) Using rapid cooling equipment;
(d) Stirring the food in a container placed
			 in an ice water bath;
(e) Using
			 containers that facilitate heat transfer;
(f) Adding ice as an ingredient; or
(g) Other effective methods.
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.178 - Potentially hazardous food time/temperature control for safety food

Current through June 11, 2024
1. Except during preparation, cooking or
			 cooling, or when time is used as a public health control as described in this
			 chapter and, except as otherwise provided in subsection 2, potentially
			 hazardous food (time/temperature control for safety food) must be maintained:
(a) At 135°F (57.2 °C) or above,
			 except that roasts cooked or reheated as specified in this chapter may be held
			 at a temperature of 130°F (54.4 °C) or above; or
(b) At a temperature of 41°F (5°C) or
			 below.
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.180 - Service of food: Dispensing utensils (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 3 § 3.7 subsec. 3.7.8, eff. 9-17-82-NAC A
				10-14-88; 5-23-96; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.181 - Discarding of food

Current through June 11, 2024
1. A food specified
			 in this chapter must be discarded if it:
(a)
			 Exceeds either of the temperature and time combinations specified in this
			 chapter, except time that the product is frozen;
(b) Is in a container or package that does
			 not bear a date or day; or
(c) Is
			 appropriately marked with a date or day that exceeds a temperature and time
			 combination as specified in this chapter.
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.182 - Time as public health control; exception

Current through June 11, 2024
1. Except as
			 otherwise provided in subsection 4, if time only, rather than time in
			 conjunction with temperature, is used as the public health control for a
			 working supply of potentially hazardous food (time/temperature control for
			 safety food) before cooking, or for ready-to-eat potentially hazardous food
			 (time/temperature control for safety food) that is displayed or held for
			 service, written procedures must be prepared in advance, maintained in the food
			 establishment and made available to the health authority upon request. Such
			 procedures must specify:
(a) Methods of
			 compliance with this section; and
(b) Methods of compliance for cooling food
			 that is prepared, cooked and refrigerated before time is used as a public
			 health control.
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.183 - Waiver by approval of written plan for alternate methods of food preparation

Current through June 11, 2024
A food establishment operator shall submit and obtain a waiver
				by approval of a written plan from the health authority before:
1. Smoking food as a method of food
			 preservation rather than as a method of flavor enhancement;
2. Curing food;
3. Using food additives or adding components,
			 including, without limitation, vinegar:
(a)
			 As a method of food preservation rather than as a method of flavor enhancement;
			 or
(b) To render a food so that it
			 is not potentially hazardous (time/temperature control for safety
			 food);
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.184 - Reduced oxygen packaging

Current through June 11, 2024
1. Except for a
			 food establishment that obtains a waiver and except as otherwise provided in
			 subsections 3, 4 and 5, a food establishment that packages potentially
			 hazardous food (time/temperature control for safety food) using a reduced
			 oxygen packaging method shall ensure that there are at least two barriers in
			 place to control the growth and toxin formation of
Clostridium
			 botulinum
and the growth of
Listeria
			 monocytogenes
.
2. A food
			 establishment that packages potentially hazardous food (time/temperature
			 control for safety food) using a reduced oxygen packaging method must have an
			 approved HACCP plan in addition to requiring:
(a) Identification of the food to be
			 packaged;
(b) Except as otherwise
			 provided in subsections 3, 4 and 5, the packaged food be maintained at 41°F
			 (5°C) or below and meets at least one of the following criteria:
(1) Has an aw of 0.91
			 or less;
(2) Has a pH of 4.6 or
			 less;
(3) Is a meat or poultry
			 product cured at a food processing establishment regulated by the United States
			 Department of Agriculture using substances specified in
			 9 C.F.R. §
											424.21, "Use of food ingredients and sources
			 of radiation," and is received in an intact package; or
(4) Is a food with a high level of competing
			 organisms, including, without limitation, raw meat, raw poultry or raw
			 vegetables;
(c) A
			 description of how the package will be prominently and conspicuously labeled on
			 the principal display panel in bold type on a contrasting background, with
			 instructions to:
(1) Maintain the food at
			 41°F (5°C) or below; and
(2) Discard the food if, within 14 calendar
			 days after its packaging, the food is not served for on-premises consumption or
			 consumed if served or sold for off-premises consumption;
(d) A limit on the refrigerated shelf life of
			 not more than 14 calendar days from packaging to consumption, except the time
			 the product is maintained frozen, or the original manufacturer's "sell-by" or
			 "use-by" date, whichever occurs first;
(e) Written operational procedures that:
(1) Prohibit contacting food with bare
			 hands;
(2) Identify a designated
			 work area and the method by which:
(I)
			 Physical barriers or methods of separation of raw foods and ready-to-eat foods
			 minimize cross-contamination; and
(II) Access to the processing equipment is
			 limited to responsible trained personnel familiar with the potential hazards of
			 the operation; and
(3)
			 Delineate cleaning and sanitization procedures for food-contact surfaces;
			 and
(f) A training
			 program which ensures that the person responsible for the reduced oxygen
			 packaging operation understands the:
(1)
			 Concepts required for a safe operation;
(2) Equipment and facilities; and
(3) Procedures specified in paragraph (e) and
			 this chapter.
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.185 - Service of food: Tableware and plates (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 3 § 3.7 subsec. 3.7.12, eff. 9-17-82-NAC A
				10-14-88; 5-23-96; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.186 - Misrepresentation of food prohibited

Current through June 11, 2024
1. Food must be
			 offered for human consumption in a way that does not mislead or misinform the
			 consumer.
2. Food additives, color
			 additives, colored overwraps or lights must not be used to misrepresent the
			 true appearance, color or quality of any food.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.187 - Labeling

Current through June 11, 2024
1. Packages of food, including, without
			 limitation, processed foods, dietary supplements and packages of food
			 repackaged from bulk prepared in this State, that are for sale in a food
			 establishment, must have labels which have been approved by the health
			 authority. The labels must be printed in English in addition to any other
			 languages required by the health authority. Such labels must be reviewed and
			 approved by the health authority and any fees required must be paid in full
			 before any label may be used.
2.
			 Food that is prepared and stored in a food establishment for later use must
			 have a label that includes the contents and the date on which the food was
			 prepared.
3. Food packaged in a
			 food establishment for retail sale must be labeled as provided in law,
			 including 21 C.F.R. Part 101, "Food Labeling," and 9 C.F.R. Part 317,
			 "Labeling, Marking Devices, and Containers." Unless otherwise approved in
			 advance by the health authority, label information must include, without
			 limitation:
(a) The name of the food
			 establishment and the place of business of the manufacturer, packer or
			 distributor;
(b) The address of the
			 food establishment, including, without limitation:
(1) The city;
(2) The state; and
(3) The zip code;
(c) The common name of the food or, absent a
			 common name, an adequately descriptive identity statement;
(d) If made from two or more ingredients, a
			 list of ingredients in descending order of predominance by weight, including,
			 without limitation, a declaration of artificial color or flavor and chemical
			 preservatives, if contained in the food;
(e) An accurate declaration of the quantity
			 of contents;
(f) The name of the
			 food source for each major food allergen contained in the food unless the food
			 source is already part of the common or usual name of the respective
			 ingredient;
(g) When requested by
			 the health authority:
(1) The telephone
			 number of the food establishment; and
(2) The street number or post office box of
			 the food establishment;
(h) Except as otherwise exempted in
			 21 U.S.C. §
										343(q)(3)-(5), nutrition
			 labeling as specified in 21 C.F.R. Part 101, "Food Labeling," and 9 C.F.R. Part
			 317, Subpart B, "Nutrition Labeling"; and
(i) For any salmonid fish containing
			 canthaxanthin as a color additive, the labeling of the bulk fish container,
			 including a list of ingredients, displayed on the retail container or by other
			 written means, including, without limitation, a counter card, that discloses
			 the use of canthaxanthin.
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.188 - Consumer warnings; dating information

Current through June 11, 2024
1. If required
			 by law, consumer warnings must be provided.
2. Food establishment or manufacturers'
			 dating information on foods may not be concealed or altered.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.189 - Disclosure and reminder regarding consumption of raw or undercooked animal food

Current through June 11, 2024
1. Except as
			 otherwise provided in this chapter, if an animal food, including, without
			 limitation, beef, eggs, fish, lamb, milk, pork, poultry or shellfish, is served
			 or sold raw, undercooked or without otherwise being processed to eliminate
			 pathogens, either as a ready-to-eat food or as an ingredient in another
			 ready-to-eat food, the permit holder shall inform consumers of the
			 significantly increased risk of consuming such foods by way of a disclosure and
			 reminder, as specified in subsections 2 and 3, using brochures, deli case or
			 menu advisories, label statements, table tents, placards or other effective
			 written means.
2. The disclosure
			 required pursuant to this section must include:
(a) A description of the animal-derived
			 foods, including, without limitation, "oysters on the half shell" (raw
			 oysters), "Caesar salad" (dressed with raw egg dressing), and "hamburgers"
			 (those that can be cooked to order); or
(b) Identification of the animal-derived
			 foods by asterisking them to a footnote which states that the items are served
			 raw or undercooked, or that the items contain raw or undercooked
			 ingredients.
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.190 - Service of food: Leftover food (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 3 § 3.7 subsec. 3.7.9, 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 › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.191 - Discarding or reconditioning of unsafe or contaminated food

Current through June 11, 2024
1. A food that is unsafe, adulterated or not
			 honestly presented must be discarded or reconditioned according to an approved
			 procedure.
2. Food that is not from
			 an approved source must be discarded.
3. Ready-to-eat food that may have been
			 contaminated by an employee who has been restricted or excluded must be
			 discarded.
4. Food that is
			 contaminated by food employees, consumers or other persons through contact with
			 their hands, bodily discharges, including, without limitation, nasal or oral
			 discharges, or other means must be discarded.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.192 - Service of food to highly susceptible population

Current through June 11, 2024
In a food establishment that serves a highly susceptible
				population:
1. The following criteria
			 apply to juice:
(a) For the purposes of this
			 subsection, children who are 9 years of age or less and who receive food in a
			 school, day care setting or similar facility that provides custodial care, are
			 included as highly susceptible populations;
(b) Prepackaged juice or a prepackaged
			 beverage containing juice that bears a warning label as specified in
			 21
			 C.F.R. §
										101.17(g),
			 "Food labeling warning, notice, and safe handling statements," juice that has
			 not been specifically processed to prevent, reduce or eliminate the presence of
			 pathogens, or packaged juice or a beverage containing juice that bears a
			 warning label as described in this paragraph may not be served or offered for
			 sale; and
(c) Unpackaged juice that
			 is prepared on the premises for service or sale in a ready-to-eat form must be
			 processed under an HACCP plan preapproved by the health authority, including,
			 without limitation, provisions found in 21 C.F.R. Part 120, "Hazard Analysis
			 and Critical Control Point (HACCP) Systems," including, without limitation,
			 Subpart B, "Pathogen Reduction," and
			 21 C.F.R. §
										120.24, "Process controls."
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.195 - Transportation of food (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 3 § 3.8 subsec. 3.8.1, eff. 9-17-82-NAC A
				10-14-88; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.198 - Person in charge and holder of permit: Qualifications and responsibilities (Repealed)

Current through June 11, 2024
Added to NAC by Bd. of
				Health, eff. 10-14-88; A 5-23-96; R069-10,
				12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.199 - Restriction on employment of or contracting with person to provide medical nutrition therapy or nutrition services

Current through June 11, 2024
The holder of a permit issued pursuant to
				NRS 446.875
				shall not employ or contract with a person to provide medical nutrition therapy
				or nutrition services unless the person is licensed pursuant to chapter 640E of
				NRS or exempt from such licensure.
Added to NAC by Bd. of
				Health by R090-12, eff. 12-20-2012
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION, PREPARATION AND SERVICE OF FOOD › Section 446.200 - Employees required to keep hands clean; use of gloves (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 4 § 4.1 subsecs. 4.1.1 & 4.1.2, eff.
				9-17-82-NAC A 10-14-88; 5-23-96; R069-10,
				12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT AND UTENSILS › Section 446.201 - Design and construction

Current through June 11, 2024
Equipment and utensils must be designed and constructed to be
				durable and to retain their characteristic qualities under normal use
				conditions.
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 › EQUIPMENT AND UTENSILS › Section 446.202 - Materials used in construction of utensils and food-contact surfaces of equipment

Current through June 11, 2024
Materials that are used in the construction of utensils and
				food-contact surfaces of equipment must not allow the migration of deleterious
				substances or impart colors, odors or tastes to food, and under normal use
				conditions must be:
1. Safe;
2. Durable, corrosion-resistant and
			 nonabsorbent;
3. Sufficient in
			 weight and thickness to withstand repeated warewashing;
4. Finished to have a smooth, easily
			 cleanable surface; and
5. Resistant
			 to pitting, chipping, crazing, scratching, scoring, distortion and
			 decomposition.
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 › EQUIPMENT AND UTENSILS › Section 446.203 - Cast iron

Current through June 11, 2024
1. Except as
			 otherwise provided in subsections 2 and 3, cast iron may not be used for
			 utensils or food-contact surfaces of equipment.
2. Cast iron may be used as a surface for
			 cooking.
3. Cast iron may be used
			 in utensils for serving food if the utensils are used only as part of an
			 uninterrupted process from cooking through 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 › EQUIPMENT AND UTENSILS › Section 446.204 - Lead

Current through June 11, 2024
1. Ceramic, china and crystal utensils, and
			 decorative utensils, including, without limitation, hand-painted ceramic or
			 china that are used in contact with food, must be lead-free or contain levels
			 of lead not exceeding the limits of the following utensil categories:
Utensil Category
Ceramic Article Description
Maximum Lead (mg/L)
Beverage Mugs, Cups and Pitchers
Coffee Mugs
0.5
Large Hollowware (excluding pitchers)
Bowls [GREATER THEN OR EQUAL TO] 1.16 Quart (1
						  Liter)
1.0
Small Hollowware (excluding cups and mugs)
Bowls < 1.16 Quart (1 Liter)
2.0
Flat Tableware
Plates and Saucers
3.0
2.
			 Pewter alloys containing lead in excess of 0.05 percent may not be used as a
			 food-contact surface.
3. Solder and
			 flux containing lead in excess of 0.2 percent may not be used as a food-contact
			 surface.
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 › EQUIPMENT AND UTENSILS › Section 446.205 - Clothing and hair (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 4 § 4.2 subsecs. 4.2.1-4.2.5, eff. 9-17-82-NAC A
				5-23-96; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.846,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT AND UTENSILS › Section 446.206 - Copper and copper alloys

Current through June 11, 2024
1. Except as
			 otherwise provided in subsection 2, copper and copper alloys, including,
			 without limitation, brass, may not be used in contact with a food that has a pH
			 below 6, such as vinegar, fruit juice or wine, or for a fitting or tubing
			 installed between a backflow prevention assembly and a carbonator.
2. Copper and copper alloys may be used in
			 contact with beer brewing ingredients that have a pH below 6 in the
			 prefermentation and fermentation steps of a beer brewing operation, including,
			 without limitation, a brewpub or microbrewery.
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 › EQUIPMENT AND UTENSILS › Section 446.207 - Galvanized metal

Current through June 11, 2024
Galvanized metal may not be used for utensils or food-contact
				surfaces of equipment that are used in contact with acidic 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 › EQUIPMENT AND UTENSILS › Section 446.208 - Sponges

Current through June 11, 2024
Sponges may not be used in contact with cleaned and sanitized
				or in-use food-contact surfaces.
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 › EQUIPMENT AND UTENSILS › Section 446.209 - Wood and wood wicker

Current through June 11, 2024
1. Except as
			 otherwise provided in subsections 2 and 3, wood and wood wicker may not be used
			 as a food-contact surface.
2. Hard
			 maple or an equivalently hard, close-grained wood may be used for:
(a) Cutting boards, cutting blocks, bakers'
			 tables and utensils, including, without limitation, rolling pins, doughnut
			 dowels, salad bowls and chopsticks; and
(b) Wooden paddles used in confectionery
			 operations for pressure scraping kettles when manually preparing confections at
			 a temperature of 230°F (110°C) or above.
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT AND UTENSILS › Section 446.210 - Required and prohibited behavior: Consumption of food and beverages; use of tobacco; handling of soiled tableware; hygiene; jewelry (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 4 § 4.3 subsecs. 4.3.1-4.3.5, eff. 9-17-82-NAC A
				10-14-88; 5-23-96; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT AND UTENSILS › Section 446.211 - Food handler required to report on health and diseases; presence of infected or ill food handler prohibited (Repealed)

Current through June 11, 2024
Added to NAC by Bd. of
				Health, eff. 5-23-96; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.935,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT AND UTENSILS › Section 446.212 - Return to work of food handler infected with Salmonella typhi (Repealed)

Current through June 11, 2024
Added to NAC by Bd. of
				Health, eff. 5-23-96; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.935,
				  446.940