The purpose of this requirement sheet is to provide guidance regarding the minimum standards for a packaged foods warehouse.

1. Warehousing of pre-packaged, Non-hazardous or canned product in original boxes or pallets, with minimum breakdown. Minimum requirements:
   1. Sealed, smooth concrete or tile floors.
   2. Smooth and cleanable wall surfacing;
   3. 20 foot/candles of light at 30 inches above the floor.
   4. Light fixtures must be protected from accidental breakage.
   5. Ceiling without exposed insulation (scrim-sheeting MINIMUM).
   6. Base-coving (epoxy grout “cove” allowed on concrete-block wall-to-concrete floor junctures).
   7. Air Curtain(s), dock “boot” seals, doors with weather-stripping or other approved method for control of dust, rodents, insects, and birds. REQUIRMENTS VARY DEPENDING UPON PROPOSED USE.
   8. A restroom (with commode and lavatory) within the facility serviced with hot and cold water, approved soap and disposable towels, adequate ventilation, and a self-closing door.
   9. A mop-sink or hose bib with hot & cold pressurized water service. If only providing a hose bib, the restroom lavatory must have provision for filling a mop bucket and disposing of mop water. If hoses are attached to a sink faucet, the faucet must have at least an atmospheric vacuum breaker attached.
   10. Dunnage racks and/or shelving, with 6” clearance between the floor and the bottom shelf.
   11. Palletized goods storage areas must have a “clear zone” of 18” inches between the walls and the pallets to facilitate rodent control and general cleaning, and for inspection access.
       
       
2. Refrigerated warehousing of pre-packaged food product in original boxes or pallets, with minimum breakdown. Minimum requirements– ALL OF THE ABOVE, plus:
   1. NSF Standard 7 Refrigeration/freezer units, either walk-in, roll-in, or reach-in. Units meeting the requirements of NSFI/ANSI 7, section 5.36, and the labeling requirements of NSFI/ANSI 7, 5.34.9 (prefabricated walk-in and roll-in refrigerators and freezers used for the storage of food in the original sealed packaged must be labeled: “This equipment is intended for the storage of food in the original sealed package only”) are acceptable for “warehousing” operations. 20 foot/candles required in refrigerators and freezers.
   2. Refrigeration condensate properly drained to a floor-sink or by other approved method.
      
      
3. Packaged Grocery Store:
   1. Sealed, Smooth and cleanable wall surfacing; Walls painted with light-colored hard enamel paint MINIMUM.
   2. Sealed, smooth concrete or tile floors;
   3. NSFI or equivalent dunnage racks and/or shelving, with 6” clearance between the floor and the bottom shelf. Gondolas are acceptable for Grocery use.
   4. 20 foot/candles of light at 30 inches above the floor.
   5. Light fixtures must be protected from accidental breakage.
   6. Ceiling without exposed insulation (scrim-sheeting MINIMUM).
   7. Base-coving (epoxy grout “cove” allowed on concrete-block wall-to-concrete floor junctures).
   8. Rear stocking entry must have vermin control consisting of air curtain(s), dock “boot” seals, doors with weather-stripping or other approved method for control of dust, rodents, insects, and birds.
   9. Retail entrance must be self-closing.
   10. A restroom (with commode and lavatory) within the facility serviced with hot and cold water, approved soap and disposable towels, adequate ventilation, and a self-closing door.
   11. A mop-sink or hose bib. If only providing a hose bib, the restroom lavatory must have provision for filling a mop bucket and disposing of mop water. If hoses are attached to a sink faucet, the faucet must have at least an atmospheric vacuum breaker attached.
       
       
4. Warehouses intending to conduct any food-handling or processing will be handled as a “kitchen” for the purposes of Plan Review. For other issues NOT addressed in this requirements sheet, please see the general Food Establishment sheet.

*Excerpt from the Southern Nevada Health District Regulations Governing the Sanitation of Food Establishments. PDF (917 KB/47 pages)