Resources

Resources A strong understanding of how SNHD identifies and responds to outbreaks, and what you can do to [...]

2024-03-07T16:38:25-08:00

Signs

1. Cool Foods Quickly and Safely English | Spanish | Tagalog | Simplified Chinese | Traditional Chinese 2. [...]

2024-01-02T12:26:48-08:00

Schools

To download a permit application packet for a school, click here. The application packet contains instructions and minimum requirements for [...]

2022-02-10T14:45:53-08:00

Family Care Homes / Group Care Homes

The Southern Nevada Health District permits Family Care Homes and Group Care Homes that hold child care licenses through the State of Nevada. A Family Care Home is a child care facility, within a family residence, where the licensee regularly provides care, without the presence of parents, for no more than six children. A Group Care Home is a child care facility, within a family residence, where the licensee regularly provides care, without the presence of parents, for at least seven children but no more than twelve children.

2023-01-23T09:52:43-08:00

Food Recalls

The information on this page is provided from the U.S. Food and Drug Administration and the U.S. Department of Agriculture on food recalls occurring throughout the United States. The Southern Nevada Health District’s Environmental Health Division supports permitted food facilities in complying with recalls that have an impact in Clark County by providing information, conducting routine inspections, and through outreach activities as appropriate. Foodborne outbreaks are investigated in conjunction with the Health District’s Office of Epidemiology and Disease Surveillance.

2024-03-07T16:34:55-08:00

Environmental Health – Online Invoice

Opt in today to go paperless and receive invoices from the Southern Nevada Health District electronically. Help us cut down on paper use and receive timely reminders of your payment due date direct to your email inbox.

2020-10-21T11:14:22-07:00

COVID-19 Prevention Regulations for Public Accommodations

The Nevada State Legislature passed Senate Bill 4 (SB 4) in an effort to prevent COVID-19 transmission in Public Accommodations. From this, the Nevada Department of Health and Human Services developed Regulations regarding COVID-19 prevention standards at Public Accommodation Facilities (NAC 447 E), which the Southern Nevada Health District Board of Health adopted. These Regulations will go into effect October 5, 2020, and will apply until the Governor of Nevada’s declaration of a public health emergency due to COVID-19 is lifted.

2022-09-12T16:23:18-07:00

Outbreak Control: What to do if you suspect an outbreak

Sometimes the early signs of an outbreak are subtle, and it’s hard to tell if you’re in an emergency situation or not. Use the tools on this page to identify an outbreak in your facility and help you get started with the first steps to control it. When in doubt, call SNHD and we will work with you to figure out the appropriate route to take. You can call the Office of Epidemiology at (702) 759-1300, Environmental Health Foodborne Illness at (702) 759-1504, or your assigned inspector. In order to meet this requirement, it is strongly recommended that facilities keep records of employee absences due to illness, and to regularly review those records. This way, each facility will know what their normal absence levels are and will notice if the number of ill employees is increasing, which could be the sign of the start of an outbreak.

2020-11-02T09:19:49-08:00

Outbreak Control: Vomit Cleanup

It is the responsibility of the Person In Charge (PIC) of the facility to implement and train staff on an effective employee health policy. This means ensuring that staff members not only stay home when sick, but also remain home for at least 24 hours after their last symptom ends without the aid of medication (in the case of vomiting and diarrhea). This is an important task, as many sizeable outbreaks have occurred with staff getting sick before customers. In order to meet this requirement, it is strongly recommended that facilities keep records of employee absences due to illness, and to regularly review those records. This way, each facility will know what their normal absence levels are and will notice if the number of ill employees is increasing, which could be the sign of the start of an outbreak.

2020-11-02T09:07:10-08:00

Outbreak Control: Employee Illness Tracking

It is the responsibility of the Person In Charge (PIC) of the facility to implement and train staff on an effective employee health policy. This means ensuring that staff members not only stay home when sick, but also remain home for at least 24 hours after their last symptom ends without the aid of medication (in the case of vomiting and diarrhea). This is an important task, as many sizeable outbreaks have occurred with staff getting sick before customers. In order to meet this requirement, it is strongly recommended that facilities keep records of employee absences due to illness, and to regularly review those records. This way, each facility will know what their normal absence levels are and will notice if the number of ill employees is increasing, which could be the sign of the start of an outbreak.

2020-10-07T14:11:05-07:00

By Facility Type: Childcare

Food establishments have an important responsibility to serve safe food to their guests. This page has resources for restaurants to prevent and respond to an outbreak of foodborne illness. If you suspect that you might be experiencing an outbreak at your property, please reach out to SNHD immediately. The sooner SNHD knows about it, the sooner we can work together to help end it. You can call the Office of Epidemiology at (702) 759-1300 at any time, Environmental Health Foodborne Illness at (702) 759-1504, or your assigned inspector during business hours.

2020-09-25T08:42:35-07:00

By Facility Type: Hotels

Hotels and casinos have an important responsibility to protect the health of each guest, which can be difficult when guests gather in large groups where disease can spread more easily. This page has resources for hotels and casinos to prevent and respond to an outbreak of illness.

2020-09-25T08:36:54-07:00

By Facility Type: Restaurants

Food establishments have an important responsibility to serve safe food to their guests. This page has resources for restaurants to prevent and respond to an outbreak of foodborne illness. If you suspect that you might be experiencing an outbreak at your property, please reach out to SNHD immediately. The sooner SNHD knows about it, the sooner we can work together to help end it. You can call the Office of Epidemiology at (702) 759-1300 at any time, Environmental Health Foodborne Illness at (702) 759-1504, or your assigned inspector during business hours.

2020-12-17T10:33:35-08:00

Disease Type: Hep A

Hepatitis A is a disease caused by a virus that results in inflammation of the liver. This form of hepatitis is found in the feces (stool) of people who have the disease and is usually spread by the fecal-oral route. This means that if an infected person goes to the bathroom, does not wash their hands properly, and then prepares food or touches surfaces, another person who eats that food or touches that surface can then become infected. Frequent disinfection, proper handwashing, and stringent employee health policies are effective ways of controlling hepatitis A in public places.

2020-09-24T15:20:17-07:00

Disease Type: Norovirus Resources

Norovirus is a common virus that causes vomiting and diarrhea and is frequently the cause of generalized “food poisoning.” Norovirus is very contagious. In fact, when a person with norovirus vomits, 300,000 viral particles are released, and it only takes 10-18 viral particles to make someone else sick. Use the resources on this page to learn more about how norovirus is spread and for additional resources to make sure your facility is prepared to prevent and respond to any norovirus illness.

2020-09-25T08:21:46-07:00

Disease Type: COVID-19 Resources

COVID-19 is a new strain of coronavirus discovered in December of 2019 that causes respiratory illness and can lead to severe complications. The virus is spread via droplets through person-to-person transmission and contaminated surfaces. Use the resources on this page to help prevent the spread of illness in your restaurant, childcare facility, public accommodation, or other business.

2023-11-20T12:20:08-08:00

What is solid waste?

The Southern Nevada Health District defines solid waste as all putrescible and non-putrescible refuse in solid or semi-solid form, including but not limited to, garbage, rubbish, junk vehicles, ashes or incinerator residue, street refuse, dead animals, demolition waste, construction waste, sewage, solid or semi-solid commercial and industrial waste. This definition does not include hazardous waste.

2020-08-14T17:45:56-07:00

Outbreak Prevention and Response

An outbreak can be devastating to businesses large and small. Early and comprehensive intervention is the key to controlling illness transmission and keeping guests healthy. Use the resources on this page to develop prevention strategies and response plans for your facility. In the event of an outbreak, the Southern Nevada Health District will work with your business to identify appropriate corrective actions and precautions to end the outbreak quickly.

2020-09-21T09:37:18-07:00

Salud Ambiental – Formulario Para Enviar Quejas en Líneas: En Español

Utilice el Formulario de Salud Ambiental - Quejas para presentar quejas sobre: seguridad alimentaria y prácticas sanitarias en establecimientos de servicio, agua potable, campamento de verano/hogar/institución infantil, perforación de tatuajes/cuerpos, escuelas, tabaquismo, renovación de colchones, fosas sépticas, vendedores ilegales, piscinas/spas, comida y bebida, alojamiento público, molestias públicas e infestaciones.

2019-11-22T14:58:48-08:00

May 2020 – Special Processes Course Registration

May 2020 – Special Processes Course Registration -- The agenda includes discussing the hazards and control measures for each of the following Special Processes at Retail: Packaging juice; Reduced oxygen packaging; Live molluscan shellfish tanks; Sprouting seeds; Custom processing of meat; Adding components or food additives including fermentation and acidification; Drying foods; Curing, and smoking of meats; and Curing, smoking and drying of fish.

2019-11-12T10:52:42-08:00

February 2020 – Special Processes Course Registration

February 2020 – Special Processes Course Registration: The agenda includes discussing the hazards and control measures for each of the following Special Processes at Retail: Packaging juice; Reduced oxygen packaging; Live molluscan shellfish tanks; Sprouting seeds; Custom processing of meat; Adding components or food additives including fermentation and acidification; Drying foods; Curing, and smoking of meats; and Curing, smoking and drying of fish.

2019-11-12T10:54:06-08:00

January 2020 – Special Processes Course Registration

January 2020 – Special Processes Course Registration -- The agenda includes discussing the hazards and control measures for each of the following Special Processes at Retail: Packaging juice; Reduced oxygen packaging; Live molluscan shellfish tanks; Sprouting seeds; Custom processing of meat; Adding components or food additives including fermentation and acidification; Drying foods; Curing, and smoking of meats; and Curing, smoking and drying of fish.

2019-11-06T09:33:55-08:00

November 2019 – Special Processes Course Registration

November 2019 – Special Processes Course Registration -- The agenda includes discussing the hazards and control measures for each of the following Special Processes at Retail: Packaging juice; Reduced oxygen packaging; Live molluscan shellfish tanks; Sprouting seeds; Custom processing of meat; Adding components or food additives including fermentation and acidification; Drying foods; Curing, and smoking of meats; and Curing, smoking and drying of fish.

2019-11-06T09:34:03-08:00

Waivers – Aquatic Facility

A waiver is a written agreement between SNHD and the permit holder that authorizes a modification of one or more regulatory requirements and has no impact on the health and safety of patrons. A waiver may be granted by modifying or waiving the requirements of the Aquatic Facility Regulations if public health and safety will not be impacted as a result of the approved waiver.

2022-11-30T15:32:55-08:00

Aquatic Facility Forms and Documentation

The Aquatic Facility Regulations require recordkeeping of qualified operator weekly visits as well as safety and maintenance inspections, and have requirements for various facility plans and documents. The forms below will assist with operation and maintenance of your aquatic venues.

2024-01-12T13:55:38-08:00

Requirements During a Boil Water Advisory

Notify and educate employees about emergency procedures before such an event occurs. Have a Standard Operating Procedure (SOP) document for employees; it should include the correct contact information for the local water purveyor. Employees need to know the emergency procedures in the SOP prior to an actual event; so, conduct training on what to do.

2019-06-28T10:46:44-07:00

Parasite Destruction

All living organisms, including fish, can have parasites. Parasites are a natural occurrence and are not necessarily due to contamination. Parasites are killed during the cooking process and therefore do not present a health concern in thoroughly-cooked fish. Parasites become a concern when consumers eat raw, undercooked, or lightly-preserved fish (e.g., sashimi, sushi, or ceviche). Freezing, as required under the 2010 Regulations, kills any parasites that may be present.

2019-06-28T10:43:13-07:00

Food Donations

The SNHD 2010 Regulations Governing the Sanitation of Food Establishments (Regulations) apply to all food stored in a permitted establishment. The Regulations do not specifically address food for donation. Food donated to a food bank or other permit exempt charitable organization is no longer under the SNHD regulations when it leaves the permitted establishment.

2019-06-28T10:39:57-07:00

Emergency Loss of Utility Services and Other Imminent Health Hazards

An imminent health hazard (IHH) is a condition that greatly increases the chances of illness or injury to both the workers and the customers of a food establishment. Common examples of an IHH include: Fire, flooding, loss of pressurized water, loss of hot water, loss of power, broken refrigeration, floor drains backing-up/or unable to drain, pest infestation, unsanitary conditions; or, the onset of a suspected foodborne illness outbreak. Think of an emergency or a utility outage as an IHH. An IHH creates an unsafe environment for food preparation or service.

2019-06-28T10:49:23-07:00

Consumer Advisory

Animal food products that are served raw or undercooked present a significantly increased risk of causing a foodborne illness (i.e, “food poisoning”) because they have not been cooked to kill disease-causing germs. Food establishments that serve these types of foods must inform customers of this increased risk of illness by providing a consumer advisory on their menus.

2019-06-28T10:48:06-07:00
Skip to content