CHAPTER 446 - FOOD ESTABLISHMENTS

NAC 446.201 Design and construction. (NRS 439.200, 446.940) 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)

NAC 446.202 Materials used in construction of utensils and food-contact surfaces of equipment. (NRS 439.200, 446.940) 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 co…

NAC 446.203 Cast iron. (NRS 439.200, 446.940) 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 …

NAC 446.204 Lead. (NRS 439.200, 446.940) 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 f…

NAC 446.206 Copper and copper alloys. (NRS 439.200, 446.940) 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…

NAC 446.207 Galvanized metal. (NRS 439.200, 446.940) 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)

NAC 446.208 Sponges. (NRS 439.200, 446.940) 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)

NAC 446.209 Wood and wood wicker. (NRS 439.200, 446.940) 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 …

NAC 446.216 Mollusk and crustacean shells. (NRS 439.200, 446.940) Mollusk and crustacean shells may not be used more than once as serving containers. (Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013)

NAC 446.217 Multiuse kitchenware. (NRS 439.200, 446.940) Multiuse kitchenware, including, without limitation, frying pans, griddles, sauce pans, cookie sheets and waffle bakers that have a perfluorocarbon resin coating, must be used with nonscoring or nonscratching utensils and c…

NAC 446.218 Exposed nonfood-contact surfaces of equipment. (NRS 439.200, 446.940) Nonfood-contact surfaces of equipment which are exposed to splash, spillage or other food soiling or which require frequent cleaning must be constructed of a corrosion-resistant, nonabsorbent and sm…

NAC 446.219 Single-service and single-use articles: Materials used. (NRS 439.200, 446.940) Materials that are used to make single-service and single-use articles: 1. Must not: (a) Allow the migration of deleterious substances; or (b) Impart colors, odors or tastes to food; and 2.…

NAC 446.221 Single-service and single-use articles: Reuse prohibited. (NRS 439.200, 446.940) Single-service and single-use articles must not be reused. (Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013)

NAC 446.222 Multiuse food-contact surfaces. (NRS 439.200, 446.940) 1. Multiuse food-contact surfaces must be: (a) Smooth; (b) Free of breaks, open seams, cracks, chips, inclusions, pits and similar imperfections; (c) Free of sharp internal angles, corners and crevices; (d) Finish…

NAC 446.223 CIP equipment. (NRS 439.200, 446.940) 1. CIP equipment must be designed and constructed so that: (a) Cleaning and sanitizing solutions circulate throughout a fixed system and contact all interior food-contact surfaces; and (b) The system is self-draining or capable of…

NAC 446.224 “V” type threads. (NRS 439.200, 446.940) Except for hot oil cooking or filtering equipment, “V” type threads may not be used on food-contact surfaces. (Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013)

NAC 446.226 Hot oil filtering equipment. (NRS 439.200, 446.940) Hot oil filtering equipment must meet industry standards for construction and cleaning and must be readily accessible for filter replacement and cleaning of the filter. (Added to NAC by Bd. of Health by R069-10, eff.…

NAC 446.227 Can openers. (NRS 439.200, 446.940) Cutting or piercing parts of can openers must be readily removable for cleaning and for replacement. (Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013)

NAC 446.228 Nonfood-contact surfaces. (NRS 439.200, 446.940) Nonfood-contact surfaces must be free of unnecessary ledges, projections and crevices, and be designed and constructed to allow easy cleaning and to facilitate maintenance. (Added to NAC by Bd. of Health by R069-10, eff…

NAC 446.229 Kick plates. (NRS 439.200, 446.940) Kick plates must be designed so that the areas behind them are accessible for inspection and cleaning by being easily removable or capable of being rotated open without unlocking equipment doors, if any. (Added to NAC by Bd. of Heal…

NAC 446.231 Filters and grease extracting equipment. (NRS 439.200, 446.940) Filters or other grease extracting equipment must be designed to be readily removable for cleaning and replacement if not designed to be cleaned-in-place. (Added to NAC by Bd. of Health by R069-10, eff. 1…

NAC 446.232 Food temperature measuring devices: Construction. (NRS 439.200, 446.940) Food temperature measuring devices may not have sensors or stems constructed of glass, except that thermometers with glass sensors or stems that are encased in a shatterproof coating, including, …

NAC 446.233 Food temperature measuring devices: Availability. (NRS 439.200, 446.940) 1. Food temperature measuring devices must be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. 2. A food temperature measuring device with a su…

NAC 446.234 Food temperature measuring devices: Accuracy. (NRS 439.200, 446.940) 1. Food temperature measuring devices that are scaled only in Celsius (°C) or dually scaled in Celsius and Fahrenheit must be accurate to plus or minus 1°C in the intended range of use. 2. Food tempe…

NAC 446.236 Ambient air and water temperature measuring devices. (NRS 439.200, 446.940) 1. Ambient air and water temperature measuring devices that are scaled in Celsius (°C) or dually scaled in Celsius and Fahrenheit must be designed to be easily readable and accurate to plus or…

NAC 446.237 Temperature measuring devices for certain equipment. (NRS 439.200, 446.940) 1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device must be located to measure the air temperature or a simulated product temperature in th…

NAC 446.238 Utensils and temperature measuring devices: Maintenance. (NRS 439.200, 446.940) 1. Utensils must be: (a) Maintained in a state of repair or condition that complies with the requirements of this chapter; or (b) Discarded. 2. Food temperature measuring devices must be c…

NAC 446.239 Exhaust ventilation hood systems. (NRS 439.200, 446.940) Exhaust ventilation hood systems in food preparation and warewashing areas, including, without limitation, components such as hoods, fans, guards and ducting, must be designed to prevent grease or condensation f…

NAC 446.241 Equipment compartments subject to accumulation of moisture. (NRS 439.200, 446.940) Equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip or water from melting ice must be sloped to an outl…

NAC 446.242 Equipment coverings, lids, openings and joints. (NRS 439.200, 446.940) 1. A cover or lid for equipment must overlap the opening and be sloped to drain. 2. An opening located within the top of a unit of equipment that is designed for use with a cover or lid must be fla…

NAC 446.243 Equipment that dispenses or vends liquid food or ice in unpackaged form. (NRS 439.200, 446.940) In equipment that dispenses or vends liquid food or ice in an unpackaged form: 1. The delivery tube, chute, orifice and splash surfaces directly above the container receivi…

NAC 446.244 Equipment containing bearings and gears that require lubricants. (NRS 439.200, 446.940) Equipment containing bearings and gears that require lubricants must be designed and constructed so the lubricant cannot leak, drip or be forced into food or onto food-contact surf…

NAC 446.246 Beverage cooling devices. (NRS 439.200, 446.940) Except for cold plates that are constructed integrally with an ice storage bin, beverage tubing and cold-plate beverage cooling devices may not be installed in contact with stored ice. (Added to NAC by Bd. of Health by …

NAC 446.247 Liquid waste drain lines. (NRS 439.200, 446.940) Liquid waste drain lines may not pass through an ice machine or ice storage bin. (Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013)

NAC 446.248 Molluscan shellfish life-support system display tanks. (NRS 439.200, 446.940) 1. Except as otherwise provided in subsection 2, molluscan shellfish life-support system display tanks may not be used to store or display shellfish which are offered for human consumption a…

NAC 446.249 Cased or overwrapped lot handling apparatuses. (NRS 439.200, 446.940) Apparatuses, including, without limitation, dollies, pallets, racks and skids used to store and transport large quantities of packaged foods received from a supplier in a cased or overwrapped lot, m…

NAC 446.251 Food equipment: Compliance with chapter. (NRS 439.200, 446.940) Only food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program is deemed to comply with the provisions of this chapter. (Ad…

NAC 446.252 Food equipment: Cooling, heating and holding capacities. (NRS 439.200, 446.940) Equipment for cooling and heating food, and holding cold and hot food, must be sufficient in number and capacity to provide food temperatures as specified in this chapter. (Added to NAC by…

NAC 446.253 Food dispensing utensils. (NRS 439.200, 446.940) A food dispensing utensil must be available for each container displayed at a consumer self-service unit, including, without limitation, a buffet or salad bar. (Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013)

NAC 446.254 Test kits and other devices for measuring sanitizing solutions. (NRS 439.200, 446.940) A test kit or other device that accurately measures the concentration in (ppm) of all sanitizing solutions must be provided. (Added to NAC by Bd. of Health by R069-10, eff. 12-18-20…

NAC 446.271 Storage cabinets; mechanical clothes washers and dryers: Location. (NRS 439.200, 446.940) 1. A cabinet used for the storage of food, or a cabinet that is used to store cleaned and sanitized equipment and utensils, laundered linens, and single-service and single-use ar…

NAC 446.273 Fixed equipment: Installation. (NRS 439.200, 446.940) 1. Equipment that is fixed because it is not easily movable must be installed so that it is: (a) Spaced to allow access for cleaning along the sides, and behind and above the equipment; (b) Spaced from adjoining eq…

NAC 446.276 Fixed equipment: Elevation and clearance space. (NRS 439.200, 446.940) 1. Except as otherwise provided in subsections 2 and 3, floor-mounted equipment that is not easily movable must be sealed to the floor or elevated on legs which provide a clearance of at least 6 in…

NAC 446.277 Condenser units: Installation. (NRS 439.200, 446.940) If a condenser unit is an integral component of equipment, the condenser unit must be separated from the food and food storage space by a dustproof barrier. (Added to NAC by Bd. of Health by R069-10, eff. 12-18-201…

NAC 446.279 Maintenance and repair. (NRS 439.200, 446.940) 1. Equipment must be maintained in a state of good repair and condition. 2. Equipment components, including, without limitation, doors, seals, hinges, fasteners and kick plates, must be kept intact, tight and adjusted in …

NAC 446.301 Warewashing: Cleaning agents. (NRS 439.200, 446.940) When used for warewashing, the wash compartment of a sink, mechanical warewasher or wash receptacle of alternative manual warewashing equipment must contain a wash solution of soap, detergent, acid cleaner, alkaline…

NAC 446.302 Warewashing: Sanitizing solutions. (NRS 439.200, 446.940) The washing, rinsing and sanitizing solutions must be maintained clean. (Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013)