///Requirements for Equipment and Structure of Packaged Food Warehouses and Packaged Grocery*

Requirements for Equipment and Structure of Packaged Food Warehouses and Packaged Grocery*

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. Twenty 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. Requirements 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 with hot & cold pressurized water service. If hoses are attached to a sink faucet, the faucet must have at least an atmospheric vacuum breaker attached. Justification: Existing establishments still are allowed to use a hose bib, but not new construction under the new regulations.Warehouse facilities, built or substantially remodeled after the adoption of these Regulations, shall have a mop-sink or curbed floor unit serviced with hot and cold running water. Existing warehouse facilities, with only a hose bib, shall provide for filling a mop bucket and for disposing of mop water into a sanitary sewer. Hoses attached to a water source shall have as a minimum an atmospheric vacuum breaker.
    10. Dunnage racks and/or shelving, with 6 inches 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 inches clearance between the floor and the bottom shelf. Gondolas are acceptable for Grocery use.
    4. Twenty 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.

Contact Information

Phone:
(702) 759-1258

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Updated on:  October 11, 2018

2018-10-11T13:20:17-07:00