Nevada Administrative Code Chapter 446 - Food Establishments
Nevada Administrative Code (NAC) Chapter 446
Food Establishments
Overview
NAC Chapter 446 regulates food establishments in Nevada, setting standards to ensure the safety, sanitation, and proper handling of food served to the public. This chapter is designed to protect public health by controlling risks related to foodborne illnesses and maintaining hygienic practices in places where food is prepared, served, or sold.
Key Provisions of NAC Chapter 446
1. Definitions
Defines terms like food establishment, food employee, potentially hazardous food, sanitization, and others to clarify the scope.
Food establishments typically include restaurants, cafeterias, grocery stores, food trucks, catering services, and other venues involved in food handling.
2. Licensing and Permits
Requires food establishments to obtain proper permits or licenses before operating.
Procedures for applying, renewing, suspending, or revoking licenses.
Fees associated with licensing.
3. Food Safety and Sanitation Standards
Food handling: Proper techniques for receiving, storing, preparing, cooking, cooling, reheating, and serving food.
Temperature controls: Maintenance of safe temperatures to prevent bacterial growth.
Personal hygiene: Requirements for food employees including handwashing, health standards, and protective clothing.
Cross-contamination: Measures to prevent contamination between raw and cooked foods.
Sanitation: Cleaning and sanitizing of utensils, equipment, and food-contact surfaces.
4. Facility Requirements
Design and maintenance: Construction standards for floors, walls, ceilings, and ventilation.
Equipment: Requirements for food preparation and storage equipment, including refrigeration units.
Waste disposal: Proper methods for disposal of garbage and wastewater.
Water supply: Access to potable water and proper plumbing to ensure hygiene.
5. Inspections and Compliance
Regular inspections by health authorities to ensure compliance with regulations.
Procedures for inspection, notification of violations, and corrective actions.
Establishes criteria for suspension or closure of food establishments for health hazards.
6. Employee Training
Food handlers must receive training in food safety and hygiene.
Certification requirements for certain employees, depending on the establishment type.
7. Record Keeping
Maintenance of records related to food safety practices, employee health, and inspections.
Purpose and Importance
Protects consumers from foodborne illnesses.
Ensures food establishments operate under safe and sanitary conditions.
Helps maintain public confidence in food services.
Provides a clear framework for enforcement and compliance by health authorities.
Summary Table
| Aspect | Details |
|---|---|
| Licensing | Permit application, fees, renewals |
| Food Safety | Handling, temperature control, employee hygiene |
| Facility Standards | Design, equipment, water supply, waste management |
| Inspections | Health inspections, violation notices, closures |
| Employee Training | Food safety education and certification |
| Record Keeping | Documentation of safety practices and inspections |
Conclusion
NAC Chapter 446 provides comprehensive regulations to ensure that food establishments in Nevada maintain high standards of hygiene and safety. These rules help protect public health by preventing contamination and foodborne diseases through effective oversight and regulation.
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