The purpose of this requirement sheet is to provide guidance regarding the minimum Plan Review standards for Annually Permitted Itinerant Temporary Food Establishments providing indoor and outdoor food service.

1. Definition: A single facility, operated by the person listed on the permit, providing TEMPORARY, non-hazardous (Low Risk) food service to the final consumer, in association with any recognized Special Event or Farmer’s Market activity, that takes place within the timeframe covered under the issued permit. A schedule of events the operator plans to attend must be presented to the Health Authority with updates provided at least 7 days in advance of attendance at any given event. A “TEMPORARY food establishment” means any food establishment which operates at a fixed location for a temporary period of time, not to exceed 2 weeks, in connection with a fair, carnival, circus, public exhibition, celebration or similar transitory gathering.
   
   
2. Purpose: The purpose of this type of permit is to allow food service establishments to serve Low Risk food products to the public at Special Events throughout the year, and to do so utilizing the issued permit, without the need for individual permit applications for each Special Event. Food service and handling may be limited by the SNHD to preserve food safety to the maximum extent possible.
   
   
3. Types: Annually-Permitted Itinerant Temporary Food Service Permits are subcategorized as packaged foods/non-potentially hazardous foods (non-PHF), and food-handling (non-PHF). ALL Annually-Permitted Itinerant Temporary permits must:
   1. Meet all applicable requirements of the Regulations 1996 Governing the Sanitation of Food Establishments.
   2. All Food Products must be from an approved source, and foods must be stored, prepared, and packaged in a permitted food facility.
   3. Must provide a letter from a permitted food facility approving the applicant to store, process, or package under permit. Foods may not be stored, packaged or processed at home.
   4. Have NSF or equivalent equipment, wares, and food contact surfaces, where applicable.
   5. Be within a reasonable distance of restroom facilities.
   6. All food transport equipment must be National Sanitation Foundation International (NSFI) or equivalent.
   7. Establishment must be capable of maintaining required temperatures of and protection from contamination all food products.
   8. Must provide SNHD Operations with a schedule of special events that the vendor intends to attend. Must not be less than 7 days prior to any event. FAX schedules to (702) 383-0844.
   9. Specific Requirements:
      1. Packaged foods (non-PHF):
         1. Packages of food may not be opened (no sampling);
         2. Packages of food may not be stored on the floor/ground/pavement (approved food storage cooler exempted), & must be otherwise be protected from contamination.
         3. All foods must be stored at an approved food establishment before and after an event;
         4. Plan Review Office evaluation required to determine non-PHF status and source /Plan Review field inspection required – obtain appointment for first event for field inspection;
      2. Food-handling (non-PHF):
         1. Above (1) (a)-(c); plus:
         2. NSFI or equivalent refrigeration or hot-holding equipment with approved power source (generator or shore power required).
         3. A self-contained or permanently plumbed hand-washing station with hot & cold water service under pressure. A self-contained hand-washing station must be NSFI or equivalent, and must be capable of containing at least 5 gallons of potable water, 2.5 gallons of hot-water, and 7.5 gallons of waste water (generator or shore power required).
         4. If warewashing is conducted at the event, warewashing must be done at an approved food establishment that is designated on the application (see 3.B.);
         5. Outdoor operation must have overhead protection.
         6. Both indoor & outdoor operations must provide customer interface food-shield protection as necessary.
         7. No foods prepared for sale may be kept and stored between events. Same day receipts for food products shall be available for review by the Health Authority upon request.
         8. Plan Review office evaluation & field inspection will be required / Field inspection follow-up required for first Special Event by PR.

Administration

All Low Risk Annually-Permitted Itinerant Temporary Food Service Permits will be taken into plan review by appointment as an “8A”, category 46 (Temporary) “. The Plan Review activity will be charged as “Other New Permitted Facility” (Fee currently $141.00, $153.00 on 07-01-08), and the Annual Itinerant Fee of $500.00 will be collected at time of application. Office plan review (8A/90) and field inspection (90/2P & 5A/5D) will be conducted by appointment.

NRS 446.067 “Temporary food establishment” defined. “Temporary food establishment” means any food establishment which operates at a fixed location for a temporary period of time, not to exceed 2 weeks, in connection with a fair, carnival, circus, public exhibition, celebration or similar transitory gathering. (Added to NRS by 1969, 817)

Temporary Food Establishments

NRS 446.865 Compliance with chapter; powers of health authority. A temporary food establishment shall comply with all the provisions of this chapter which are applicable to its operation. The health authority may:

1. Augment such requirements when needed to assure the service of safe food.
2. Prohibit the sale of certain potentially hazardous food.
3. Modify specific requirements for physical facilities when in his opinion no imminent health hazard will result. (Added to NRS by 1963, 753; A 1969, 810)

Regulation 96.09.0000 - Temporary Food Establishments

96.09.0100. Compliance
Public food service establishments or food vendors at temporary food serving events or special events shall comply with all applicable sanitary requirements of these Regulations, unless otherwise provided in this section.

96.09.0200. Facilities

1. Specific requirements for the physical facility where the food service activity is to be conducted shall be based on the type food that is to be prepared or served, the length of the event, and the extent of food preparation that is to be conducted at the temporary facility.
   
   
2. Overhead protection shall be provided at all temporary food service operations when food is prepared or portioned on premises.
   
   
3. When potentially hazardous food is prepared at temporary food service events of 4 - 14 days in length, the physical structure where the food preparation occurs shall be protected from the entrance of flying insects and other vermin.
   
   
4. All food and beverages served at temporary food service events shall be from approved sources in accordance with Section 96.03.0000 of these Regulations or prepared on premises.
   
   
5. All food served at temporary food service events shall be protected in accordance with provisions of Sections 96.03.0000 - 96.03.0900.8 of these Regulations.
   
   
6. Food and food contact surfaces shall be protected from contamination by vermin, dust, and customers. Where necessary, effective shields or covers shall be provided.
   
   
7. Ice that will be consumed or which will come into contact with food shall be obtained from an approved source. The ice shall be held in a way that protects it from contamination until dispensed.
   
   
8. Storage of packaged food in contact with water or undrained ice is prohibited. Wrapped sandwiches shall not be stored in direct contact with ice. Beverage containers may be stored in direct contact with ice when:
   1. The storage facility is equipped with adequate drains that preclude the accumulation of water during use;
   2. The melt water, from ice, is disposed of so as not to create a nuisance; and
   3. The storage facility is kept clean.
      
      
9. When all necessary washing and sanitizing of utensils and equipment are conducted at an approved commissary or food service establishment, a utensil-washing sink will not be required, except that an adequate supply of spare preparation and serving utensils is maintained in the establishment and used to replace those that become soiled.
   
   
10. All temporary food service operations that prepare food on premises shall provide an adequate supply of potable water for cleaning and employee hand washing. An adequate supply may be provided in clean, portable containers equipped with on/off valves. Soap and single-service towels shall be available for hand washing and hand drying.
    
    
11. An adequate supply of sanitizing solution shall be maintained at the temporary food service operation.
    
    
12. Equipment shall be installed in such a manner that the establishment can be kept clean and the food will not become contaminated.
    
    
13. Liquid waste that is not discharged into a sewerage system shall be disposed of in a manner that will not create a public health hazard or a sanitary nuisance.
    
    
14. Floor construction in temporary establishments that prepare food on premises shall be of durable material. Dirt or gravel subflooring can be used when graded to drain, and covered with platforms, duckboards, plastic film, wood
    
    
15. Walls and ceilings, when required, shall be constructed to minimize the entrance of vermin and dust. Ceilings may be of wood, canvas, or other materials that protect the interior of the establishment from the elements, and walls may be of such materials or of 16 mesh screening or equivalent. Doors to temporary food preparation areas, when required, shall be solid or screened and shall be self-closing. Counter service openings, for facilities with wall enclosures, shall not be larger than necessary for the particular operation conducted and shall be kept closed at all times except when food is actually being served.
    
    
16. All public temporary food service establishments or food vendors participating at temporary food service events shall provide only single-service articles for use by the consumer.