Table of Contents
Section 1 — Definitions
1.1 — “Adulterated” defined.
1.2 — “Agency of jurisdiction” defined.
1.3 — “Annual itinerant food establishment” defined.
1.4 — “Approved” defined.
1.5 — “Approved source” defined.
1.6 — “Beverage” defined.
1.7 — “Bottled drinking water” defined.
1.8 — “Commissary” defined.
1.9 — “Condiment” defined.
1.10 — “Consumer” defined.
1.11 — “Corrosion-resistant material” defined.
1.12 — “Critical violations” defined.
1.13 — “Demerit” defined.
1.14 — “Disclosure” defined.
1.15 — “District Board of Health” defined.
1.16 — “Drinking water” defined
1.17 — “Easily cleanable” defined.
1.18 — “Egg” defined.
1.19 — “Egg product” defined.
1.20 — “Employee” defined.
1.21 — “Equipment” defined.
1.22 — “Event coordinator” defined.
1.23 — “Farmer’s Market” defined.
1.24 — “Fish” defined.
1.25 — “Food” defined.
1.26 — “Food booth” defined.
1.27 — “Food contact surface” defined.
1.28 — “Food employee” defined.
1.29 — “Food establishment” defined.
1.30 — “Food grade” defined.
1.31 — “Food Handler Health Card” defined.
1.32 — “Food processing establishment” defined.
1.33 — “Food zone” defined.
1.34 — “Frozen food” defined.
1.35 — “Handwashing sink” defined.
1.36 — “Hazard” defined.
1.37 — “Health Authority” defined.
1.38 — “Hermetically sealed container” defined.
1.39 — “High risk food” defined.
1.40 — “High risk annual itinerant food establishment” defined.
1.41 — “Imminent health hazard” defined.
1.42 — “Kitchenware” defined.
1.43 — “Law” defined.
1.44 — “Licensed” defined.
1.45 — “Linen” defined.
1.46 — “Low risk annual itinerant food establishment” defined.
1.47 — “Low risk food” defined.
1.48 — “Meat” defined.
1.49 — “Misbranded” defined.
1.50 — “National Sanitation Foundation International (NSF)” defined.
1.51 — Nevada Administrative Code (NAC)
1.52 — Nevada Revised Statutes (NRS)
1.53 — “Non-food contact surface” defined.
1.54 — “Nuisance” defined.
1.55 — “Packaged” defined.
1.56 — “Pasteurized” defined.
1.57 — “Permit” defined.
1.58 — “Permit holder” defined.
1.59 — “Person” defined.
1.60 — “Person in charge” defined.
1.61 — “pH” defined.
1.62 — “Physical facilities” defined.
1.63 — “Plumbing fixture” defined.
1.64 — “Potentially hazardous food (PHF) defined.
1.65 — “Poultry” defined.
1.66 — “Premises” defined.
1.67 — “Pre-packaged” defined.
1.68 — “Public water system” defined.
1.69 — “Ratite” defined.
1.70 — “Ready-to-eat food” defined.
1.71 — “Refuse” defined.
1.72 — “Risk” defined.
1.73 — “Sanitization” defined.
1.74 — “Sealed” defined.
1.75 — “Service animal” defined.
1.76 — “Sewage” defined.
1.77 — “Single-service articles” defined.
1.78 — “Smooth” defined.
1.79 — “Splash zone” defined.
1.80 — “Special Event” defined.
1.81 — “Solid waste” defined.
1.82 — “Special Event sponsor” defined.
1.83 — “Tableware” defined.
1.84 — “Tasting event” defined.
1.85 — “Temperature measuring device” defined.
1.86 — “Temporary food establishment” defined.
1.87 — U.S. Food and Drug Administration (FDA)
1.88 — U.S. Department of Agriculture (USDA)
1.89 — “Utensil” defined.
1.90 — “Warewashing” defined.
1.91 — “Wastewater” defined.
1.92 — “Water activity (aW)” defined.
Section 2 — Plan Review and Permits Requirements
2.1 — Application for permit to operate an annual itinerant
2.2 — Application review
2.3 — Contents of the plans and specifications
2.4 — Annual itinerant site requirements
2.5 — Water supply
2.6 — Wastewater
2.7 — Solid waste
2.8 — Equipment and utensils
2.9 — Commissary or food establishment
2.10 — Annual itinerant permit to operate
2.11 — Initial plan review inspection by the Health Authority
2.12 — Food prohibitions
2.13 — Annual itinerant permit exemptions
Section 3 — Annual Itinerant Operations Requirements
3.1 — General compliance with requirements
3.2 — Person in charge
3.3 — Food source
3.4 — Food cooking, holding and service equipment and utensils—area set up and operation
3.5 — Cold holding and storage of potentially hazardous food
3.6 — Cooking, reheating and hot holding of potentially hazardous food
3.7 — Food preparation
3.8 — Food, single-use articles, utensils, and equipment protection, storage, service, and use
3.9 — Menu disclosure
3.10 — Food sampling
3.11 — Personal hygiene requirements and hand washing sinks
3.12 — Cleaning and sanitizing of utensils and equipment
3.13 — Water supply
3.14 — Wastewater
3.15 — Solid waste
3.16 — Lighting
3.17 — Food employee personnel requirements
Section 4 — Compliance and Enforcement
4.1 — Operation of annual itinerant without a permit
4.2 — Menu and equipment modifications
4.3 — Inspections
4.4 — Schedule of events
4.5 — Examination and condemnation of food/adulterated food or risk to public health
4.6 — Suspension or revocation of annual itinerant permit and reinstatement
4.7 — Interference with performance of duties unlawful
4.8 — Service of notices
4.9 — Severability clause and effective date
Updated on: October 11, 2018