Nevada Administrative Code Chapter 584 - Dairy Products and Substitutes
📘 Nevada Administrative Code — Chapter 584: Dairy Products and Substitutes
Purpose:
NAC Chapter 584 contains the detailed administrative rules that implement Nevada’s dairy product laws. These rules regulate how dairy products and approved substitutes are produced, processed, labeled, stored, transported, and sold within the state to protect public health and ensure fair commerce.
🧀 584.001 – Definitions
This section defines key terms used throughout the chapter. Some of the most important definitions include:
“Dairy products” – milk and products made from milk such as cream, butter, cheese, yogurt, ice cream, etc.
“Milk” – the normal lacteal secretion from cows (and sometimes other animals) used for human consumption.
“Pasteurization” – heating milk or dairy products to a specific temperature for a set time to destroy harmful bacteria.
“Dairy plant” – any place where milk or dairy products are handled, processed, packaged, or stored for distribution.
“Substitute dairy products” – products that replace dairy ingredients with approved alternatives (e.g., plant‑based milks) when permitted, but must meet specific standards.
“Licensee” – an individual or business holding a valid permit under dairy regulations.
These definitions set the baseline for how terms are interpreted in other rules.
🏭 584.010 – Dairy Plant Licensing
This section explains:
Who needs a license:
Anyone operating a dairy plant, milk processing facility, pasteurization facility, or bottled milk dispenser in Nevada must obtain a specific license from the state.
Application requirements:
Applicants provide details about the business, location, equipment, sanitation plans, and product types.
License categories:
Separate licenses exist for manufacturing, distributing, pasteurizing, bottling, and storing dairy products.
Expiration and renewal:
Licenses are issued for a set period and must be renewed before expiration to remain valid.
Fees:
License fees are set by regulation and must be paid with the application or renewal.
Overall, this rule ensures all dairy operations are registered and accountable.
🧼 584.020 – Sanitation and Facility Standards
This section requires all licensed dairy plants to meet strict sanitation standards, including:
Cleanable construction materials (e.g., no unsealed wood or rust).
Proper lighting and ventilation.
Handwashing stations and toilets for workers.
Separation of raw milk handling from finished product areas.
Approved methods of waste disposal.
Purpose: To prevent contamination, protect public health, and make sure facilities are safe for dairy handling.
🥛 584.030 – Milk and Dairy Product Standards
Here are the core production and quality rules:
Minimum quality requirements:
Raw milk must come from healthy animals.
Milk must be free from objectionable odors and flavors.
Temperature controls:
Milk must be cooled quickly after milking and maintained at safe temperatures during processing and storage.
Sanitary Handling:
All equipment contacting milk must be clean, sanitized, and maintained in good condition.
Pasteurization requirements:
Unless specifically exempted, milk and certain dairy products must be pasteurized to reduce disease‑causing organisms.
Pasteurization equipment must be properly calibrated and tested.
Purpose:
To ensure products are safe, wholesome, and meet health standards before they reach consumers.
🧂 584.040 – Standards of Identity
These rules specify what certain products must be to be labeled with standard names such as:
Milk – from cows; must contain a minimum percentage of milk solids.
Cream – defined by fat content.
Butter – defined by composition and processing.
Cheese – must meet established moisture and fat standards.
Ice cream and frozen desserts – must meet specific requirements for milkfat and solids‑not‑fat.
If a product does not meet these standards, it must be labeled correctly (for example, “dairy dessert” instead of “ice cream”).
Purpose:
To prevent misleading labeling and protect consumers from being misled about what they are purchasing.
🪪 584.050 – Labeling Requirements
This section governs how dairy products must be labeled:
Identity of product (clear product name).
Ingredient statement – listing all ingredients in descending order.
Net weight or volume.
Manufacturer or distributor name and address.
Nutrition information (if required under broader nutritional rules).
Importantly, if a product contains dairy substitutes or non‑standard ingredients, the label must clearly state this.
Purpose:
To ensure consumers can make informed choices and are not misled by false or ambiguous labeling.
🚚 584.060 – Transportation and Storage
Regulations under this section require:
Dairy products must be transported in vehicles that are clean, covered, and capable of maintaining appropriate temperatures.
Refrigerated products must be kept at required cold temperatures from plant to point of sale.
Storage areas at retail must also meet sanitation and temperature standards.
Purpose:
To prevent spoilage and contamination during transport and storage.
🧪 584.070 – Sampling and Inspection
State inspectors have authority to:
Take samples of milk or dairy products at plants, in transit, or at retail locations.
Test for bacterial counts, adulterants, fat content, and other quality measures.
Inspect equipment, records, and sanitation practices.
Licensees must cooperate with inspections and provide access at reasonable times.
Purpose:
To ensure compliance and detect violations that could endanger consumers.
🚨 584.080 – Violations and Enforcement
This section sets out how violations are handled:
Notice of violation:
Inspectors issue written notices for infractions.
Penalties:
Fines may be imposed for violations of the administrative rules.
Repeated or serious violations can lead to license suspension or revocation.
Orders to cease production:
In cases where public health is at risk, operations can be immediately halted.
Appeals:
Licensees can appeal enforcement actions to an administrative body within prescribed time limits.
Purpose:
To enforce compliance and protect public health while providing a fair process.
🟢 General Principles of Chapter 584
Public Health Priority:
All rules aim to protect consumers from unsafe dairy products.
Licensing and Oversight:
Mandatory licensing allows regulatory oversight of every stage of the dairy supply chain.
Sanitation and Standards:
High facility and process standards prevent contamination.
Accurate Identification:
Product identity and labeling rules ensure consumers understand what they are buying.
Inspection and Enforcement:
Regular monitoring and enforcement keep the dairy industry safe and fair.
🧠 Simple Summary
| Topic | What the Rule Does |
|---|---|
| Licensing | Requires dairy businesses to be registered and approved |
| Sanitation | Establishes hygienic facility and handling standards |
| Product Standards | Sets quality and composition requirements |
| Labeling | Ensures accurate and honest product labeling |
| Transportation | Protects product integrity in transit |
| Inspection | Allows state testing and checks for compliance |
| Enforcement | Sets penalties and processes for violations |
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