Section 446.974 - General provisionsFarmers' markets must comply with the following provisions:
1. All food must be stored at least 5 inches (12.5 centimeters) above the floor or ground, or under conditions that are approved in advance by the health authority.2. Preparation and service of samples of produce is allowed, provided that the proper permits have been obtained from the health authority and the following sanitary requirements are met: (a) Samples must be kept in approved, clean and sanitized containers.(b) All food samples must be distributed by the producer in a sanitary manner.(c) Clean, disposable plastic gloves must be used when cutting food samples.(d) Food intended for consumption must be washed or cleaned with potable water to remove soil or other contaminants.(e) Potable water must be available for handwashing and sanitizing.(f) Samples of potentially hazardous food (time/temperature control for safety food) samples must be maintained at or below 41°F (5°C). All other food samples must be disposed of within 2 hours after cutting.(g) Utensil and handwashing water must be disposed of in an approved sewerage system or in a manner approved by the health authority.(h) Utensils and cutting surfaces must be smooth, easily cleanable and nonabsorbent. The requirement set forth in this paragraph does not preclude the use of single-service utensils, including, without limitation, toothpicks or similar items used to serve samples.(i) Cutting boards and utensils used to cut, slice or prepare potentially hazardous food (time/temperature control for safety food) must be washed, rinsed and sanitized every 2 hours. If facilities are not available to accomplish the requirements set forth in this paragraph, additional cleaned and sanitized utensils and cutting boards must be on site and readily available for use.Nev. Admin. Code § 446.974
Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013