Resources
Resources A strong understanding of how SNHD identifies and responds to outbreaks, and what you can do to [...]
During the 2023 Nevada Legislative Session, Senate Bill 92 passed with broad bipartisan support and was signed into law [...]
Logs are fillable tools used to monitor and verify food safety practices. Templates are basic outlines of standard operating [...]
What is Household Hazardous Waste (HHW)? Household Hazardous Waste (HHW) are unused products typically found in a home that [...]
What’s in your well water? UNLV College of Engineering and Southern Nevada Health District are partnering to help Southern [...]
The 2023 Food Regulations were approved by the SNHD Board of Health on November 17, 2022, [...]
After reviewing the proposed 2023 Food Regulations, please let us know whether the proposed regulations will impose a direct [...]
A person who has held a Body Art Card for at least four consecutive years or can provide [...]
Applicants who do not have six months of experience must apprentice for a minimum of six months in [...]
All artists in Clark County who provide body art services need to have either a Body Art Card [...]
Note: Payment is required ($635.00) when submitting this form. If you have any question, please contact us at (702) 759-0661. [...]
Please complete and submit the following business impact survey for the proposed EH Fee Schedule adjustments no later than [...]
Nevada's Division of Environmental Protection Bureau of Safe Drinking Water (NDEP BSDW) is the U.S. Environmental Protection Agency (EPA) [...]
Federal Safety of Public Water Systems (42 USC 300f to 300j-27) National Primary Drinking Water Regulations (40 CFR 141) [...]
Complete y envíe la siguiente encuesta de impacto comercial para las regulaciones de arte corporal propuestas a más tardar [...]
Please complete and submit the following business impact survey for the proposed Body Art Regulations no later than January [...]
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.
Find information about upcoming Body Art training and industry events, as well as materials from past events. Industry [...]
No, but if there is one, it must meet SNHD Regulations for Food Establishments. (NAC 444.56848) Within 24 [...]
At least 50-foot candles of light must be provided in each area for washing tableware and in each kitchenette; [...]
All Food Establishments require a health permit. Food Establishment does not include: An establishment that offers meets the exemption [...]
Required spaces include a separate unit for intoxicated inmates, separate cells for confinement of certain inmates with mental illness, [...]
Remodeling includes the construction, alteration or installation of new equipment, modification of existing equipment or fixtures, changes in floor [...]
Equipment used in a permitted food establishment shall meet or exceed the standards for sanitation established by the American [...]
Farmers are exempt from a health permit if the farmer sells only farm products in their natural and unprocessed [...]
By revision of the Nevada Revised Statutes NRS 446, and NAC 446.042, food prepared in a non-commercial kitchen is [...]
Anyone who prepares or contacts food, not prepared by the parent, must have a food handler card. Yes, [...]
In order to assist the transition of business, the Southern Nevada Health District will allow a facility to apply [...]
A food establishment that serves or prepares food at a location other than its permitted location for a contracted [...]
Yes, if the establishment does both tattooing and piercing, two health permits are required. Yes, please email your proof of [...]
Download and complete the applicable application packet. Read the instructions for submission thoroughly and sign. Submit the application packet [...]
The purpose of this requirement sheet is to provide guidance regarding the minimum standards for a packaged foods warehouse. [...]
Updated to include changes from AB 571 This webpage is intended to explain the design and construction requirements imposed [...]
Nevada state law (NRS 446 as amended by SB 206 PDF) allows for the registration of a Cottage Food Operation. A registered [...]
In May, 2013, the Nevada Legislature passed, and the Governor signed, the Farm-to-Fork Bill (AB 200), exempting certain farm-to-fork [...]
Applying for a New Health Permit FAQ Body Art Permitting FAQ Catering FAQ [...]
Dry Storage Calculator Food Booth Plan Example Hand Drawn Plan Example [...]
Application — Body Art — New Application — Body Art — Change of Permit Holder [...]
If your business plan includes the incidental sale of commercially packaged, non-potentially hazardous foods, you may be exempt from [...]
New and Remodel Permits Change of Permit Holder Applicants
Five steps to obtain a new or remodel health permit: Application Packet Download the appropriate application packet online. Gather [...]
Four Steps to Obtain a Health Permit when taking over an existing, open and operating, facility: Application Packet Download [...]
The Plan Review program processes new, remodel, and change of ownership health permit applications for food establishments, cosmetic [...]
Purpose of the Food Safety Assessment Meeting: The Southern Nevada Health District is working to enhance the food safety [...]
The Southern Nevada Health District is working with partners to make healthy food more accessible in our community. Starting [...]
An aquatic venue with inactive status will retain a health permit but pay a reduced annual permit fee. A site inspection will be made annually to verify condition of the barrier and venue, but a full inspection will not be conducted.
Aquatic Industry Outreach Meeting Builders and Design Professionals - Interface with SNHD Aquatic Health Plan Review inspectors. Overview of the application and submission process. Review of common obstacles to approval
Initiate the application process Call (702)759-1127 and our administrative staff will return your call within three business days. [...]
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.
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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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Sometimes the early signs of an outbreak are subtle, and it’s hard to tell if you’re in an [...]
An outbreak can be devastating to businesses large and small. Early and comprehensive intervention is the key to [...]
An outbreak can be devastating to businesses large and small. Early and comprehensive intervention is the key to [...]
An outbreak can be devastating to businesses large and small. Early and comprehensive intervention is the key to [...]
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.
Why is date labeling important? Using date labeling lets us know when food should be discarded because it is no longer safe to eat. Expiration dates for TCS food are designed to control the growth of Listeria monocytogenes, bacteria that grow under refrigeration. How long can I keep TCS food?
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Resources are available as PDF files and YouTube videos.
Instructions: Please enter your Assessor’s Parcel Number (APN) with dashes OR Address. Note: For best results, [...]
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.
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.
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.
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.
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.
Listing of Environmental Health inspectors at Southern Nevada Health District
Environmental health permit printing is unavailable at this time. We are [...]
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.
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.
The emergency equipment replacement procedure is followed when immediate repair of equipment is required and cannot wait for the traditional remodel submission process.
Body Art Cards may be obtained at the following Southern Nevada Health District public health centers by appointments. Please [...]
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.
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.
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.
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.
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.