CHAPTER 446 - FOOD ESTABLISHMENTS

NAC 446.852 Additional requirements. (NRS 439.200, 446.940) 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. Limi…

NAC 446.855 Preparation and service of food. (NRS 439.150, 439.200, 446.940) 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 s…

NAC 446.860 Equipment. (NRS 439.150, 439.200, 446.940) 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…

NAC 446.870 Applicable requirements. (NRS 439.150, 439.200, 446.940) 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; A by R069-10, 12-18-2013)

NAC 446.872 Required identification. (NRS 439.200, 446.940) 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 R06…

NAC 446.875 Milk and nondairy creaming agents. (NRS 439.150, 439.200, 446.940) 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 B…

NAC 446.880 Potentially hazardous food (time/temperature control for safety food). (NRS 439.150, 439.200, 446.940) 1. Potentially hazardous food (time/temperature control for safety food) offered for sale through vending machines must be dispensed to the consumer in the individua…

NAC 446.885 Containers for storage of food. (NRS 439.150, 439.200, 446.940) 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 contain…

NAC 446.890 Receipt and removal of bulk food. (NRS 439.150, 439.200, 446.940) 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 machin…

NAC 446.895 Quality and supply of water. (NRS 439.150, 439.200, 446.940) 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 cle…

NAC 446.900 Construction. (NRS 439.150, 439.200, 446.940) 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 Sani…

NAC 446.905 Materials. (NRS 439.150, 439.200, 446.940) 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 p…

NAC 446.907 Can openers. (NRS 439.200, 446.940) 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)

NAC 446.910 Receptacles for trash. (NRS 439.150, 439.200, 446.940) 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 cle…

NAC 446.915 Applicable requirements. (NRS 439.150, 439.200, 446.940) A barbecue must meet the requirements of this chapter. (Added to NAC by Bd. of Health, eff. 9-16-92; A by R069-10, 12-18-2013)

NAC 446.920 Plan for operation. (NRS 439.150, 439.200, 446.940) 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 t…

NAC 446.925 Compliance with local building or fire codes or ordinances. (NRS 439.150, 439.200, 446.940) 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 authorit…

NAC 446.930 Equipment used in construction or operation; location; cleaning. (NRS 439.150, 439.200, 446.940) 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…

NAC 446.935 Protection from contamination; construction and maintenance of surfaces. (NRS 439.150, 439.200, 446.940) 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…

NAC 446.940 Preparation and service of food; attendance by employee required; presence of customers within certain distances prohibited. (NRS 439.150, 439.200, 446.940) 1. Any methods for preparing food and the kinds of food to be cooked at a barbecue must be approved by the heal…

NAC 446.945 Approval of location: Factors for consideration. (NRS 439.150, 439.200, 446.940) 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 cont…

NAC 446.946 Applicable requirements. (NRS 439.150, 439.200, 446.940) 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…

NAC 446.9462 Menu. (NRS 439.150, 439.200, 446.940) 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 safe…

NAC 446.9463 Required equipment. (NRS 439.200, 446.940) 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 uni…

NAC 446.9464 Toilet facilities. (NRS 439.150, 439.200, 446.940) 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 …

NAC 446.9466 Proposed changes required to be submitted to health authority. (NRS 439.150, 439.200, 446.940) 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 me…

NAC 446.9468 Cleaning and sanitizing of surfaces. (NRS 439.150, 439.200, 446.940) 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 nec…

NAC 446.947 Items intended for a single use. (NRS 439.150, 439.200, 446.940) 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 prot…

NAC 446.9472 Display and service of baked goods. (NRS 439.150, 439.200, 446.940) 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 …

NAC 446.955 General requirements. (NRS 439.150, 439.200, 446.930, 446.940) 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 …

NAC 446.960 Instruction or training of operator when anaerobic process or result involved. (NRS 439.150, 439.200, 446.940) 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 …

NAC 446.970 Exemption from applicable requirements. (NRS 439.200, 446.940) 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 …

NAC 446.971 Applicable requirements. (NRS 439.200, 446.940) All other food vendors selling food in affiliation with any farmers’ market must comply with all applicable provisions of this chapter. (Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013)

NAC 446.972 General requirements for food offered for sale or given away. (NRS 439.200, 446.940) All food offered for sale or given away at a farmers’ market must be produced, prepared, compounded, packed, stored, transported, kept for sale and served so as to be pure, free from …

NAC 446.973 Producers of farm products: Certification required. (NRS 439.200, 446.940) The producer of the farm products to be sold at a farmers’ market must be certified by the State Department of Agriculture. A certificate issued to such a producer from another state, if equiva…

NAC 446.974 General provisions. (NRS 439.200, 446.940) Farmers’ markets must comply with the following provisions: 1. All food must be stored at least 5 inches (12.5 centimeters) above the floor or ground, or under conditions that are approved in advance by the health authority. …

NAC 446.975 Produce stands offering samples. (NRS 439.200, 446.940) Produce stands offering samples of produce must meet the construction standards established for temporary food establishments set forth in this chapter. (Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013)

NAC 446.976 Toilet facilities. (NRS 439.200, 446.940) Approved toilet facilities must be available within 200 feet (61.5 meters) of any premises of a farmers’ market or located as approved by the health authority. (Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013)

NAC 446.977 Handwashing facilities. (NRS 439.200, 446.940) Approved handwashing facilities must be present at each vendor’s temporary food establishment. Paper towels and hand soap in a dispensing unit must be present at each handwashing station. (Added to NAC by Bd. of Health by…

NAC 446.978 Prohibition regarding live animals and birds; exception. (NRS 439.200, 446.940) No live animals, birds or fowl may be kept or allowed within 20 feet (6 meters) of any area where food is stored or offered for sale. This section does not apply to service animals. (Added…

NAC 446.979 Fresh poultry eggs. (NRS 439.200, 446.940) Fresh poultry eggs are allowed for sale at a farmers’ market, provided that the following requirements are met: 1. The eggs must be sold by a producer certified by the State Department of Agriculture; 2. The eggs must be cand…

NAC 446.980 Circumstances under which health permit required. (NRS 439.200, 446.940) Except for certified producers of organic agricultural products and those producers who possess a certificate as a producer of farm products issued by the State Department of Agriculture or an eq…

NAC 446.981 Circumstances under which permit to operate food establishment required. (NRS 439.200, 446.940) 1. Except for certified producers of organic agricultural products and those producers who possess a certificate as a producer of farm products issued by the State Departme…