CHAPTER 446 - FOOD ESTABLISHMENTS

NAC 446.0105 “Approved” defined. (NRS 439.200, 446.940) “Approved” means acceptable to the health authority based on a determination of conformity with principles, practices and generally recognized standards that protect public health. (Added to NAC by Bd. of Health, eff. 5-23-9…

NAC 446.0107 “Balut” defined. (NRS 439.200, 446.940) “Balut” means an embryo inside a fertile egg that has been incubated for a period sufficient for the embryo to reach a specific stage of development, after which it is removed from incubation before hatching. (Added to NAC by B…

NAC 446.011 “Barbecue” defined. (NRS 439.200, 446.940) “Barbecue” means an area or facility at a food establishment, other than the main area for preparing food, that has equipment for cooking food. (Added to NAC by Bd. of Health, eff. 9-16-92)

NAC 446.0113 “Beverage” defined. (NRS 439.200, 446.940) “Beverage” means a liquid for drinking, including, without limitation, water. (Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013)

NAC 446.0117 “Bottled drinking water” defined. (NRS 439.200, 446.940) 1. “Bottled drinking water” means water that is: (a) Sealed in bottles, packages or other containers; and (b) Offered for sale for human consumption. 2. The term includes bottled mineral water. (Added to NAC by…

NAC 446.012 “Bulk food” defined. (NRS 439.200, 446.940) “Bulk food” means processed or unprocessed food in aggregate containers from which quantities desired by the customer are withdrawn by or on behalf of the customer. (Added to NAC by Bd. of Health, eff. 10-14-88; A by R069-10…

NAC 446.0122 “Caterer” defined. (NRS 439.200, 446.940) “Caterer” means an approved food establishment that is capable of serving or preparing food at a location other than its primary location. (Added to NAC by Bd. of Health, eff. 5-23-96)

NAC 446.01223 “Certification number” defined. (NRS 439.200, 446.940) “Certification number” means a unique combination of letters and numbers assigned by a shellfish control authority to a molluscan shellfish dealer according to the provisions of the National Shellfish Sanitation…

NAC 446.01227 “CIP equipment” and “cleaned-in-place equipment” defined. (NRS 439.200, 446.940) 1. “CIP equipment” or “cleaned-in-place equipment” means equipment that is cleaned in place by the circulation or flowing, by mechanical means through a piping system, of a detergent so…

NAC 446.0123 “Comminuted” defined. (NRS 439.200, 446.940) 1. “Comminuted” means reduced in size, including, without limitation, by chopping, flaking, grinding or mincing. 2. The term includes: (a) Fish or meat products that are reduced in size and restructured or reformulated, in…

NAC 446.01235 “Conditional employee” defined. (NRS 439.200, 446.940) “Conditional employee” means a potential food employee to whom a job offer is made: 1. Conditional on his or her responses to subsequent medical questions or examinations designed to identify potential food empl…

NAC 446.0124 “Consumer” defined. (NRS 439.200, 446.940) “Consumer” means a person who: 1. Is a member of the public; 2. Takes possession of food; 3. Is not functioning in the capacity of an operator of a food establishment or food processing establishment; and 4. Does not offer t…

NAC 446.01245 “Counter-mounted equipment” defined. (NRS 439.200, 446.940) “Counter-mounted equipment” means equipment that is not portable and is designed to be mounted off the floor on a table, counter or shelf. (Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013)

NAC 446.0125 “Critical control point” defined. (NRS 439.200, 446.940) “Critical control point” means a point or procedure in a specific food system where loss of control may result in an unacceptable health risk. (Added to NAC by Bd. of Health, eff. 5-23-96; A by R069-10, 12-18-2…

NAC 446.01252 “Critical item” defined. (NRS 439.200, 446.940) “Critical item” means a provision of this chapter that, if not complied with, is more likely than other violations to contribute to food contamination, illness or an environmental health hazard. (Added to NAC by Bd. of…

NAC 446.01254 “Critical limit” defined. (NRS 439.200, 446.940) “Critical limit” means the maximum or minimum value to which a physical, biological or chemical parameter must be controlled at a critical control point to minimize the risk that an identified food safety hazard may o…

NAC 446.01256 “Dealer” defined. (NRS 439.200, 446.940) “Dealer” means a person who: 1. Is authorized by a shellfish control authority for the activities of shellstock shipper, shucker-packer, repacker, reshipper or depuration processor of molluscan shellfish according to the prov…

NAC 446.01258 “Disclosure” defined. (NRS 439.200, 446.940) “Disclosure” means a written statement that clearly identifies: 1. The animal-derived foods which are, or can be, ordered raw, undercooked or without otherwise being processed to eliminate pathogens; or 2. Items that cont…

NAC 446.0126 “Division” defined. (NRS 439.200, 446.940) “Division” means the Division of Public and Behavioral Health of the Department of Health and Human Services. (Added to NAC by Bd. of Health, eff. 10-30-97)—(Substituted in revision for NAC 446.0146)

NAC 446.0128 “Easily cleanable” defined. (NRS 439.200, 446.940) “Easily cleanable” means the characteristics of a surface that: 1. Allow effective removal of soil by normal cleaning methods; 2. Are dependent on the material, design, construction and installation of the surface; a…

NAC 446.01282 “Easily movable” defined. (NRS 439.200, 446.940) “Easily movable” means: 1. Portable, mounted on casters, gliders or rollers, or provided with a mechanical means to safely tilt a unit of equipment for cleaning; and 2. Having no utility connection, having a utility c…

NAC 446.01283 “Egg” defined. (NRS 439.200, 446.940) 1. “Egg” means the shell egg of avian species, including, without limitation, chicken, duck, goose, guinea, quail, ratites or turkey. 2. The term does not include: (a) A balut; (b) An egg of a reptile species, including, without…

NAC 446.01284 “Egg product” defined. (NRS 439.200, 446.940) 1. “Egg product” means all or a portion of the contents found inside eggs separated from the shell and pasteurized in a food processing establishment, with or without added ingredients, intended for human consumption, in…

NAC 446.01285 “Employee” defined. (NRS 439.200, 446.940) “Employee” means the permit holder, person in charge, food employee, person having supervisory or management duties, person on the payroll, family member, volunteer, person performing work under a contractual agreement or a…

NAC 446.01287 “Equipment” defined. (NRS 439.200, 446.940) 1. “Equipment” means an article that is used in the operation of a food establishment, including, without limitation, a freezer, grinder, hood, ice maker, meat block, mixer, oven, reach-in refrigerator, scale, sink, slicer…

NAC 446.01288 “Exclude” defined. (NRS 439.200, 446.940) “Exclude” means to prevent a person from: 1. Working as an employee in a food establishment; or 2. Entering a food establishment as an employee. (Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013)

NAC 446.013 “Extensively remodeled” defined. (NRS 439.200, 446.940) “Extensively remodeled” means the construction, building, repair or alteration of, or installation of new equipment in, a food establishment which requires a permit from the health authority or local building dep…

NAC 446.0131 “Farmers’ market” defined. (NRS 439.200, 446.940) “Farmers’ market” has the meaning ascribed to it in NRS 244.336. (Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013)

NAC 446.01315 “Fish” defined. (NRS 439.200, 446.940) 1. “Fish” means fresh or saltwater fin-fish, crustaceans and other forms of aquatic life, including, without limitation, alligator, frog, aquatic turtle, jellyfish, sea cucumber and sea urchin and the roe of such animals, other…

NAC 446.0132 “Food” defined. (NRS 439.200, 446.940) “Food” means any food, drink, confection or beverage, or any component in the preparation or manufacture thereof, which is intended for human consumption and which is stored, being prepared or manufactured, displayed, offered fo…

NAC 446.01325 “Food additive” defined. (NRS 439.200, 446.940) “Food additive” has the meaning ascribed to it in 21 C.F.R. § 170.3(e)(1). (Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013)

NAC 446.0134 “Food employee” defined. (NRS 439.200, 446.940) “Food employee” means a person who works with unpackaged food, food equipment or utensils, or food-contact surfaces. (Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013)

NAC 446.0135 “Food establishment” defined. (NRS 439.200, 446.940) “Food establishment” has the meaning ascribed to it in NRS 446.020. (Added to NAC by Bd. of Health by R007-04, eff. 4-7-2004)

NAC 446.014 “Food processing establishment” defined. (NRS 439.200, 446.940) “Food processing establishment” has the meaning ascribed to it in NRS 446.035 and includes any establishment that: 1. Processes: (a) Vitamins; (b) Food supplements; (c) Food additives; (d) Spices; (e) Tea…

NAC 446.0142 “Foodborne illness” defined. (NRS 439.200, 446.940) “Foodborne illness” means an illness caused by the consumption of contaminated food. (Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013)

NAC 446.0143 “Food-contact surface” defined. (NRS 439.200, 446.940) “Food-contact surface” means a surface of equipment or a utensil: 1. With which food normally comes into contact; or 2. From which food may drain, drip or splash: (a) Into or onto food; or (b) Onto a surface norm…

NAC 446.0145 “Game animal” defined. (NRS 439.200, 446.940) 1. “Game animal” means an animal, the products of which are food, that is not classified as livestock, sheep, swine, goat, horse, mule or other equine, or as poultry or fish. 2. The term includes mammals, including, witho…

NAC 446.01453 “General-use pesticide” defined. (NRS 439.200, 446.940) “General-use pesticide” means a pesticide that is not classified by the United States Environmental Protection Agency for restricted use. (Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013)

NAC 446.01457 “Handwashing sink” defined. (NRS 439.200, 446.940) 1. “Handwashing sink” means a lavatory, a basin or vessel for washing, a wash basin, or a plumbing fixture especially placed for use in personal hygiene and designed for the washing of the hands. 2. The term include…

NAC 446.01461 “Hazard” defined. (NRS 439.200, 446.940) “Hazard” means a biological, chemical or physical property that may cause an unacceptable consumer health risk. (Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013)

NAC 446.01463 “Hazard analysis and critical control point plan” and “HACCP plan” defined. (NRS 439.200, 446.940) “Hazard analysis and critical control point plan” or “HACCP plan” means a written document that delineates the formal procedures for following the Hazard Analysis and …

NAC 446.01467 “Health authority” defined. (NRS 439.200, 446.940) “Health authority” means the officers and agents of: 1. The Division of Public and Behavioral Health; or 2. The applicable local boards of health. (Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013)

NAC 446.0147 “Hermetically sealed container” defined. (NRS 439.200, 446.940) “Hermetically sealed container” means a container that is designed and intended to be secure against the entry of microorganisms and, in the case of low-acid canned foods, to maintain the commercial ster…

NAC 446.01473 “Highly susceptible population” defined. (NRS 439.200, 446.940) “Highly susceptible population” means persons who are more likely than other persons in the general population to experience foodborne illness because those persons: 1. Are immunocompromised, preschool-…

NAC 446.01477 “Injected” defined. (NRS 439.200, 446.940) “Injected” means manipulating meat so that infectious or toxigenic microorganisms may be introduced from its surface to its interior through tenderizing with deep penetration or injecting the meat by processes which may be …

NAC 446.0148 “Juice” defined. (NRS 439.200, 446.940) 1. “Juice” means the aqueous liquid expressed or extracted from one or more fruits or vegetables, purées of the edible portions of one or more fruits or vegetables, or any concentrates of such liquid or purée. 2. The term does …

NAC 446.01483 “Kitchenware” defined. (NRS 439.200, 446.940) “Kitchenware” means food preparation and storage utensils. (Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013)