///Demonstration Kitchens and Cooking Classes

Demonstration Kitchens and Cooking Classes

A “Demonstration 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 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 Kitchen” may not be the production of food for service to an audience or the general public.

“Cooking Classes” are defined as a facility that provides an educational venue in which cooking recipes and techniques are taught for use by the students. 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 cooking classes 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:

  1. No sale, fee or contractual consideration of any kind may be accepted
  2. Production and consumption of food must be incidental to the business
  3. Food is from an approved source and is used for immediate preparation in conjunction with the class or demonstration.
  4. Food is purchased the same day and not be stored in an unpermitted facility or held over for next day service.
  5. Areas where food is prepared are maintained in a clean and sanitary condition.
  6. Food is handled and prepared in a manner that prevents contamination, spoilage, the rapid growth of pathogenic organisms, and nuisance conditions.
  7. Best Practice Recommendations:
    1. A handwashing sink with hot and cold running water, soap, and disposable towels is available where open food is handled.
    2. A three-compartment sink or dishwasher capable of washing, rinsing and sanitizing all wares is available and used.

Facilities that do not meet the above criteria must are considered a food establishment and must apply for and be issued a health permit prior to operating.

Contact Information

Phone: (702) 759-1258


Updated on: July 11, 2021