Plan Review Guidelines for
Demonstration Kitchens and
Domestic Cooking Schools
A “demonstration/exposition kitchen” is defined as a kitchen designed and operated for the express purpose of providing a venue for the presentation and demonstration of food and/or domestic equipment product lines and/or the presentation and explanation of domestic cooking recipes or techniques to an audience.
Giving away food samples prepared by the demonstrator using the techniques and/or products presented to an audience must be an incidental and ancillary by-product of the demonstration. The primary purpose of a “demonstration/exposition kitchen” may not be the production of food for service to an audience or the general public.
A “non-professional (domestic) cooking school” is defined as a facility that provides an educational venue in which cooking recipes and techniques are taught for use by the students in the home.
Giving away food samples prepared by the educator or students using the recipes and techniques presented in the class must be an incidental and ancillary by-product of the educational setting. The primary purpose of a non-professional (domestic) cooking school may not be the production of food for service to students or the general public.
Facilities meeting the definitions noted above may be exempt from regulation as a “food establishment,” under NRS 446.870.2, provided they comply with the following conditions:
No sale, fee or contractual consideration of any kind may be accepted for the food samples produced in either of the settings defined above, except tuition paid to a private cooking school.
Production and consumption of food must be incidental to the purpose of the kitchen – purpose of the kitchen must be to demonstrate the use of products or to demonstrate kitchen techniques to be used in the home.
All foods used by a demonstration/exposition kitchen or non-professional (domestic) cooking school must be from an approved source, and must be used for immediate preparation in conjunction with the class or demonstration.
All food storage for a demonstration/exposition kitchen or non-professional (domestic) cooking school must be in a separate room with approved floor, wall and ceiling finishes and lighting. All equipment must meet the appropriate NSF Standard (s). The food storage room must meet the minimum requirements for dry and refrigerated storage and obtain and maintain a Health Permit for dry and/or refrigerated storage.
All foods prepared as part of a class or demonstration must be consumed immediately by participants or discarded at the end of the class or demonstration. Unused foods must be discarded.
Any area in which food is prepared must be maintained in a clean and sanitary condition.
Food must be handled and prepared in a manner that prevents contamination, spoilage, the harborage and feeding of insects and other vermin and the rapid growth of pathogenic organisms.
A facility used for the above noted purposes must have a sink for washing hands that is conveniently located and equipped with:
Hot and cold water tempered by a mixing valve or combination faucet;
A supply of liquid or powder dispensing soap or detergent for washing hands; and
A supply of disposable dispensing towels designed for a single use or a device that provides heated air for drying hands.
A facility used for the above noted purposes must have a three compartment sink or dishwasher capable of washing, rinsing and sanitizing all wares used in the preparation of foods.
If a facility fails to comply with the requirements noted above or refuses a survey for compliance, the exemption granted pursuant to NRS 446.870.2 will be revoked and the facility will be required to apply for and obtain a health permit pursuant to the provisions of NRS 446.875 before resuming operation. The health district reserves the right to survey any facility subject to this exemption to determine compliance with the conditions noted above.
Applicants for demonstration kitchens and domestic cooking schools permits should follow the requirements for equipment and structure of Packaged Foods Warehouse and the Plan Review Process.