Shut off appliances that use tap water (e.g., ice machines, drinking fountains, produce misters, bottled water refill machines, soft drink fountains connected to the water supply, and water dipper wells).
Notify customers immediately. Post signs or copies of the water system’s health advisory at each entrance, in all restrooms, and in all guest rooms.
There are three ways to clean-up between routine warewashing: A wiping cloth in a sanitizer bucket, a spray bottle and towel, or a pre-moistened wipe. Sanitizer solution (regardless of the type used) must be available in every work area to wipe down equipment (e.g., meat slicers, counters, food preparation tables, cutting boards, and utensils). The surface of the equipment should remain wet with the sanitizer for the required contact time and be allowed to air dry.
Using the sanitizers above recommended concentration levels does not result in a better sanitizing solution and may corrode equipment, or high concentrations may be unsafe and leave an odor or bad taste on surfaces.
There are two commonly used chemical sanitizers used in food establishments, either for preparing a three-compartment sink or a sanitizer bucket.
Surfaces that contact food (e.g., the prep table, cutting board, slicer, knife, or tongs) must be cleaned between uses; or, at least every 4 hours when in continual use.
Cleaning is the removal of food, soil, and other types of debris from a surface. By itself, cleaning does not consistently reduce contamination to safe levels.
A facility with on-site staff includes facilities with an office with dedicated personnel who can be found in the [...]
No. Only facilities with on-site staff but no on-site qualified operator need to designate a Responsible Person. [...]
No, but no person other than a qualified operator may maintain or adjust water quality, pool/spa equipment, etc. [...]
No. A Qualified Operator who has registered with SNHD may work at as many facilities as they wish. [...]
Yes. Please see the Qualified Operators page for more information.
No. Every permitted facility is subject to the requirements of the Aquatic Facility Regulations.
This is not required for existing facilities unless a substantial alteration or a disinfectant feeder remodel occurs.
This is not required for existing facilities unless a substantial alteration or a deck remodel occurs.
The bulk of the regulation (Section 2) applies to new facilities and substantial alteration (major remodel) only, unless otherwise stated. [...]
The syphilis bacterium can infect the baby of a woman during her pregnancy. Depending on how long a pregnant woman has been infected, she may have a high risk of having a stillbirth (a baby born dead) or of giving birth to a baby who dies shortly after birth.
Congenital syphilis is a disease that occurs when a mother with syphilis passes the infection on to her baby during pregnancy.
No. It is possible that a baby with congenital syphilis won’t have any symptoms at birth. But without treatment, the baby may develop serious problems. Usually, these health problems develop in the first few weeks after birth, but they can also happen years later.
Congenital syphilis is a disease that occurs when a mother with syphilis passes the infection on to her baby [...]
Email: contactinfoenvironmentalhealth@snhd.org
Food banks and other permit exempt charitable organizations may receive some products that are near or past the expiration date, [...]
Regulations apply to all food stored in a permitted establishment, including storage temperatures and cooling conditions for Time/Temperature Control for [...]
The Bill Emerson Good Samaritan Food Donation Act protects food donors, including individuals and nonprofit feeding programs, who act in [...]
Charitable and other nonprofit organizations that receive salvaged food in bulk quantities for free distribution are exempt from SNHD [...]
No, however it is recommended that all food for donation is labeled and kept separate from food for the establishment.
The SNHD 2023 Food Regulations (Regulations) apply to all food stored in a permitted establishment. The Regulations do not [...]
For more information on becoming a permitted catering in Clark County visit the Food Service Catering Plan Review Requirements [...]
No. The coordinator of the special event, as well as the seller of the food you provided, must obtain the [...]
Unless you have been contracted to provide a banquet or some similar service as part of the event, and do [...]
No, you are a private chef. Private chefs that use a homeowner’s/church’s/private club’s kitchen to prepare and serve foods in [...]
No. If you sell by the piece to the consumer under contract, this is referred to as a Remote Service [...]
Yes, any food establishment can cater, provided that the food establishment possesses the necessary equipment to prepare and transport the [...]
Any person who has a health permit for the preparation and service of food issued by the Southern Nevada Health [...]
To report an unpermitted waste tire hauler: Complete an illegal dumping complaint form. Be sure to include any photographs [...]
Yes, if you maintain a restricted waste permit, you must show proof of proper disposal for your waste tires as [...]
The following link is a list of the active permitted waste tire haulers as indicated at the time of [...]
Yes, it is illegal to contract a person or business to haul your waste tires if they are not permitted. [...]
There are two answers to this question. If you transport your own waste tires to a permitted waste tire management [...]
A waste tire hauler must initiate a manifest to transport waste tires from the place he or she takes possession [...]
Complete and submit your waste tire hauling permit application. Waste Tire Hauler Permit Application Applications may be submitted via: [...]
Yes, if any of the following hauling conditions apply you are exempted from obtaining a permit: Persons who generate and [...]
While the definition of a Waste Tire Hauler is defined in the Solid Waste Management Authority Regulations and Nevada [...]
Per the Solid Waste Management Authority Regulations, a “waste tire” means a tire that is not fit for use as [...]
This will not completely eliminate all mosquitoes. Killing adult mosquitoes (adulticiding) – or spraying – helps to control the size [...]
Duet is applied in very low dosages, from less than half an ounce to a little more than one ounce [...]
Generally, Duet is applied at an ultra-low volume in an extremely fine mist of tiny drops, where the average droplet [...]
The U.S. EPA has determined that Duet can be applied by truck or aircraft in residential and recreational areas, including [...]
Because of the way in which Duet is applied and the time of day it is applied, it should not [...]
No. Horses and livestock should not be adversely affected by applications of Duet. Its ingredients are commonly used in livestock [...]
No. The spraying should not pose a risk for a healthy pond.
No. Duet will not deposit in significant amount. Any residue will degrade quickly on exposure to sunlight. As good public [...]
No special precautions or waiting periods are recommended for outdoor swimming pools. However, if a pool is not being used [...]
No. There is no need to take any precautions with air conditioning systems.
No. It is not necessary to close doors or windows. The spray will dissipate from the treated area quickly (within [...]
No. The ingredients of Duet are not corrosive or staining and therefore should cause no chemical harm to the finish [...]
Duet is applied at extremely low dosage rates – less than an ounce per acre. An acre is equivalent to [...]
When applied as indicated on the label for adult mosquito control, Duet does not endanger human health. Prior to registering [...]
Duet is the name of a public health mosquito control product. It has two active ingredients: Sumithrin and Prallethrin. They [...]
Spraying activity is conducted overnight to avoid harming beneficial insects that are active during the daytime hours.
The Southern Nevada Health District conducted its first mosquito fogging operation in the area bordered by the cross streets of [...]
In a crisis, it will be vital that you maintain your strength. Including vitamin, mineral and protein supplements in your [...]
Water of uncertain purity should be purified before using it for drinking, food preparation or hygiene. Contaminated water can contain [...]
If you hear reports of broken water lines or sewage leaks turn off the incoming water valve to prevent contaminating [...]
There are hidden sources of water in your home. You can use the water in your hot-water tank, pipes, and [...]
Stored or boiled water will taste better if you put oxygen back into it by pouring it back and forth [...]
If possible, purchase bottled water and keep it sealed until ready to use. You can also store water in thoroughly [...]
A normally active person needs to drink at least two quarts of water each day; however, hot environments can double [...]
Never ration water. If supplies run low, drink the amount you need today and try to find more for tomorrow. [...]
Water is your most important supply during an emergency. One gallon per person, per day for drinking, food preparation and [...]
For emergency cooking you can use a fireplace, or a charcoal grill or camp stove outdoors only. You can also [...]
Here are some general guidelines for rotating common emergency foods: Use within six months: Powdered milk (boxed) Dried fruit (in [...]
Yes. Non-perishable food for your pets should be stored. Include adequate water per day, according to the size of your [...]
You should store a three day supply of food. The easiest way to develop a stockpile is to increase the [...]
Keep food in the driest and coolest spot in the house – not above 70º F and not below freezing. [...]
Try to include foods that your family will enjoy and that are also high in calories and nutrition. Foods that [...]
If activity is reduced, healthy people can survive on half their usual food intake for an extended period and without [...]
When preparing to shelter in your home store enough food and water for at least three days. Include a three [...]
The steps to renew your Certified Food Safety Manager card are as follows: Take the ANSI accredited food protection [...]
The expiration date on the Certified Food Safety Manager card will match the expiration date on your certificate/proof of successful [...]
The Certified Food Safety Manager card has been at the health district since September 3, 2013.
No. The Certified Food Safety Manager card meets the “Health Card” requirement for a food handler in Clark County. The [...]
The card is $20; the cost does not include the training. You do not need to complete the online food [...]
Go to one of the three public health centers that offer Certified Food Safety Manager cards. Be sure to [...]
The cost for training materials and taking the exam vary. Check with the accredited agency for details.
ANSI accredited food protection manager programs approved by the health district are: ServSafe Prometric Learn2Serve AboveTraining/StateFoodSafety.com 1AAA Food Handler [...]
No. Before you can apply for the Certified Food Safety Manager card, you must successfully complete the training and pass [...]
How does the Certified Food Safety Manager card differ from the Food Handler Safety Training card? The Certified Food Safety [...]
Contact your doctor or call the Southern Nevada Health District Lead Program at (702) 759-1000.
Visit your health care provider.
Seek the advice of a physician.
Childhood blood lead level screenings can be done by your child’s health care provider. If you do not have [...]
A blood test is required to test for lead in children. All children should be tested for lead at 12 [...]
Do not eat imported goods that are suspected of containing lead. If lead paint has been found in your house, [...]
Table 2 shows some health effects resulting from lead poisoning. Table 2. Health Effects of Lead Poisoning Children Adults Behavioral [...]
Some doctors stress the importance of a sensible diet to aid in the reduction of lead in the body. Most [...]
No. Lead is not passed person-to-person.
Symptoms in children and adults are generally not the same. Table 1 is a comparison of lead poisoning symptoms as [...]
Children under the age of 6 years are at greater risk of elevated blood lead levels because of normal hand [...]
