CHAPTER 446 - FOOD ESTABLISHMENTS

NAC 446.128 Game animals. (NRS 439.200, 446.940) 1. If game animals or donated game animals are received for sale or service, such animals must be inspected and approved under an inspection program administered by the United States Department of Agriculture. 2. Game animals that …

NAC 446.129 Wild mushroom species. (NRS 439.200, 446.940) 1. Except as otherwise provided in subsection 2, mushroom species picked in the wild must be obtained from sources where each mushroom is individually inspected and found to be safe by an approved mushroom identification e…

NAC 446.131 Receipt of food: Required temperature. (NRS 439.200, 446.940) 1. Except as otherwise provided in subsection 2, refrigerated, potentially hazardous food (time/temperature control for safety food) must be at a temperature of 41°F (5°C) or below when received. 2. If a te…

NAC 446.132 Food additives: Limitations. (NRS 439.200, 446.940) Food may not contain unapproved food additives or additives that exceed amounts specified in law. Food ingredients, sources of radiation and pesticide residues must not exceed the provisions specified in law. (Added …

NAC 446.133 Food additives: Protection from contamination. (NRS 439.200, 446.940) 1. Food must be protected from contamination that may result from the addition of misused, unsafe or unapproved food or color additives at any level. 2. A food employee shall not: (a) Apply sulfitin…

NAC 446.134 Preparation and service of ice. (NRS 439.150, 439.200, 446.940) 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 sal…

NAC 446.136 Ice used for food or as cooling medium. (NRS 439.200, 446.940) 1. After use as a medium for cooling the exterior surfaces of food, including, without limitation, melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment, ice may …

NAC 446.137 Storage of food in contact with ice or water. (NRS 439.200, 446.940) 1. Packaged food must not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping or container, or its position in …

NAC 446.138 Packaging. (NRS 439.200, 446.940) Food packages must be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. (Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013)

NAC 446.139 Protection of food from cross-contamination. (NRS 439.200, 446.940) Food must be protected from cross-contamination by: 1. Separating raw animal foods during storage, preparation, holding and display from: (a) Raw ready-to-eat food, including, without limitation, othe…

NAC 446.141 Storage of food or food ingredients removed from original packaging. (NRS 439.200, 446.940) Except for containers holding food that can be readily and unmistakably recognized, including, without limitation, dry pasta, working containers holding food or food ingredient…

NAC 446.142 Raw fruits and vegetables: Washing. (NRS 439.200, 446.940) 1. Except as otherwise provided in subsection 2, and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables must be thoroughly w…

NAC 446.143 Food contact with surfaces. (NRS 439.200, 446.940) Food must only contact the surfaces of: 1. Equipment and utensils that are cleaned and sanitized as specified in this chapter. 2. Single-service and single-use articles. (Added to NAC by Bd. of Health by R069-10, eff.…

NAC 446.144 Utensils for preparing or dispensing food: Storage requirements while in use. (NRS 439.200, 446.940) 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…

NAC 446.146 Linens and napkins: Contact with food. (NRS 439.200, 446.940) 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 ne…

NAC 446.148 Wiping cloths. (NRS 439.200, 446.940) 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. 2. Cloths in use for wiping counters…

NAC 446.149 Gloves. (NRS 439.200, 446.940) 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 interru…

NAC 446.151 Tableware: Reuse. (NRS 439.200, 446.940) 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 lim…

NAC 446.152 Take-home food containers and take-out beverage containers: Refilling. (NRS 439.200, 446.940) 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 cont…

NAC 446.153 Storage and preparation of food: Restrictions. (NRS 439.200, 446.940) 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…

NAC 446.154 Protection of food from contamination: Miscellaneous factors and sources. (NRS 439.200, 446.940) 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…

NAC 446.156 Protection of food from contamination: Storage requirements. (NRS 439.200, 446.940) 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 spla…

NAC 446.158 Protection of food from contamination: Preparation and dispensing of bulk food and unpackaged food. (NRS 439.200, 446.940) Bulk food or unpackaged food must be protected from environmental sources of contamination during preparation and dispensing. (Added to NAC by Bd…

NAC 446.159 Protection of food from contamination: Bulk food. (NRS 439.200, 446.940) 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 c…

NAC 446.161 Protection of food from contamination: Condiments. (NRS 439.200, 446.940) 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 contai…

NAC 446.162 Consumer self-service operations. (NRS 439.200, 446.940) 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 rea…

NAC 446.163 Unused or returned food: Re-service. (NRS 439.200, 446.940) 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 consumptio…

NAC 446.164 Raw animal foods: Cooking temperatures. (NRS 439.200, 446.940) 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 t…

NAC 446.166 Raw animal foods: Cooking in microwave oven. (NRS 439.200, 446.940) 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. …

NAC 446.167 Raw animal foods: Cooking using noncontinuous cooking process. (NRS 439.200, 446.940) 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 initi…

NAC 446.168 Fruits and vegetables cooked for hot holding: Cooking temperature. (NRS 439.200, 446.940) 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)

NAC 446.169 Cooked and refrigerated food prepared for immediate service. (NRS 439.200, 446.940) 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 R0…

NAC 446.171 Reheating for hot holding. (NRS 439.200, 446.940) 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…

NAC 446.172 Stored frozen food. (NRS 439.200, 446.940) Stored frozen foods must be maintained frozen. (Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013)

NAC 446.173 Potentially hazardous food (time/temperature control for safety food): Slacking. (NRS 439.200, 446.940) 1. Frozen potentially hazardous food (time/temperature control for safety food) that is slacked to moderate the temperature must be held: (a) Under refrigeration th…

NAC 446.174 Potentially hazardous food (time/temperature control for safety food): Thawing. (NRS 439.200, 446.940) 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 meth…

NAC 446.176 Potentially hazardous food: Cooling. (NRS 439.200, 446.940) 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) t…

NAC 446.177 Procedures for cooling. (NRS 439.200, 446.940) 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…

NAC 446.178 Potentially hazardous food (time/temperature control for safety food). (NRS 439.200, 446.940) 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…

NAC 446.179 Refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food): Date marking. (NRS 439.200, 446.940) 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in this chapter, refrigerated, ready-t…

NAC 446.181 Discarding of food. (NRS 439.200, 446.940) 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…

NAC 446.182 Time as public health control; exception. (NRS 439.200, 446.940) 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 (t…

NAC 446.183 Waiver by approval of written plan for alternate methods of food preparation. (NRS 439.200, 446.940) 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 pres…

NAC 446.184 Reduced oxygen packaging. (NRS 439.200, 446.940) 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 foo…

NAC 446.186 Misrepresentation of food prohibited. (NRS 439.200, 446.940) 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 tr…

NAC 446.187 Labeling. (NRS 439.200, 446.940) 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 appr…

NAC 446.188 Consumer warnings; dating information. (NRS 439.200, 446.940) 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…