Nevada · Regulations
Chapter 446 — FOOD ESTABLISHMENTS
496 sections
496 sections
- NAC 446.010Definitions.
- NAC 446.011“Barbecue” defined.
- NAC 446.012“Bulk food” defined.
- NAC 446.013“Extensively remodeled” defined.
- NAC 446.014“Food processing establishment” defined.
- NAC 446.015“Mobile unit” defined.
- NAC 446.016“Ornamental attraction of water” defined.
- NAC 446.017“Packaged” defined.
- NAC 446.019“Permit” defined.
- NAC 446.020“Person” defined.
- NAC 446.021“Person in charge” defined.
- NAC 446.022“pH” defined.
- NAC 446.024“Portable unit for service of food” defined.
- NAC 446.025“Potentially hazardous food (time/temperature control for safety food)” defined.
- NAC 446.026“Primal cut” defined.
- NAC 446.027“Product module” defined.
- NAC 446.028“Reduced oxygen packaging” defined.
- NAC 446.029“Re-served” defined.
- NAC 446.030“Safe materials” defined.
- NAC 446.031“Servicing area” defined.
- NAC 446.032“Shucked shellfish” defined.
- NAC 446.033“Special event” defined.
- NAC 446.035“Substantial health hazard” defined.
- NAC 446.038“Value of water activity” defined.
- NAC 446.039“Waiver” defined.
- NAC 446.040Severability.
- NAC 446.042Exemption from requirements; revocation of exemption.
- NAC 446.044Adoption by reference of Uniform Plumbing Code .
- NAC 446.051Person in charge: Generally.
- NAC 446.052Person in charge: Demonstration of knowledge.
- NAC 446.053Person in charge: Duties generally.
- NAC 446.054Person in charge: Duties regarding conditional employees.
- NAC 446.056Employee health conditions.
- NAC 446.057Reinstatement of certain food employees.
- NAC 446.058Restriction on employment of or contracting with person to provide medical nutrition therapy or nutrition services.
- NAC 446.061Handwashing required by food employees.
- NAC 446.062Handwashing: Procedure.
- NAC 446.063Handwashing: When required.
- NAC 446.064Handwashing: Where allowed.
- NAC 446.066Hand sanitizers.
- NAC 446.067Fingernails.
- NAC 446.068Jewelry.
- NAC 446.069Clothing.
- NAC 446.071Eating, drinking or using tobacco.
- NAC 446.072Discharges from eyes, nose or mouth.
- NAC 446.073Hair.
- NAC 446.074Handling of animals.
- NAC 446.076Methods for preventing contamination of food.
- NAC 446.101General provisions.
- NAC 446.0102“Accessible” defined.
- NAC 446.102Tasting.
- NAC 446.0103“Adulterated” defined.
- NAC 446.103Safety of food for consumption.
- NAC 446.104Food in hermetically sealed containers.
- NAC 446.0105“Approved” defined.
- NAC 446.106Eggs and milk products: Pasteurization and source.
- NAC 446.0107“Balut” defined.
- NAC 446.107Milk and milk products: Pasteurization and source.
- NAC 446.108Milk and milk products: Requirements for service.
- NAC 446.109Eggs.
- NAC 446.111Substitution of pasteurized eggs or egg products for raw eggs in preparation of ready-to-eat foods.
- NAC 446.112Prepackaged juice.
- NAC 446.0113“Beverage” defined.
- NAC 446.113Juice packaged in food establishment.
- NAC 446.114Fish and molluscan shellfish: Harvesting criteria.
- NAC 446.116Fish: Records.
- NAC 446.0117“Bottled drinking water” defined.
- NAC 446.117Fish: Handling and storage.
- NAC 446.118Molluscan shellfish: Source.
- NAC 446.119Raw shucked shellfish.
- NAC 446.121Shellstock: Identification tags and labels.
- NAC 446.0122“Caterer” defined.
- NAC 446.0123“Comminuted” defined.
- NAC 446.0124“Consumer” defined.
- NAC 446.124Shellstock: Identification of source.
- NAC 446.0125“Critical control point” defined.
- NAC 446.0126“Division” defined.
- NAC 446.126Shellstock: Condition.
- NAC 446.127Molluscan shellfish, shellstock and shucked shellfish: Handling and display.
- NAC 446.0128“Easily cleanable” defined.
- NAC 446.128Game animals.
- NAC 446.129Wild mushroom species.
- NAC 446.0131“Farmers’ market” defined.
- NAC 446.131Receipt of food: Required temperature.
- NAC 446.0132“Food” defined.
- NAC 446.132Food additives: Limitations.
- NAC 446.133Food additives: Protection from contamination.
- NAC 446.0134“Food employee” defined.
- NAC 446.134Preparation and service of ice.
- NAC 446.0135“Food establishment” defined.
- NAC 446.136Ice used for food or as cooling medium.
- NAC 446.137Storage of food in contact with ice or water.
- NAC 446.138Packaging.
- NAC 446.139Protection of food from cross-contamination.
- NAC 446.141Storage of food or food ingredients removed from original packaging.
- NAC 446.0142“Foodborne illness” defined.
- NAC 446.142Raw fruits and vegetables: Washing.
- NAC 446.0143“Food-contact surface” defined.
- NAC 446.143Food contact with surfaces.
- NAC 446.144Utensils for preparing or dispensing food: Storage requirements while in use.