Section 453A.Sec. 158 - NEWBased on the risks inherent to the operation of a marijuana product manufacturing facility, the persons responsible for managing each such facility shall demonstrate to the Department knowledge of disease prevention, and the requirements of this chapter and chapter 453D of NRS, by:
1. Complying with the provisions of this chapter and chapter 453D of NRS and having no category I, II, II(b) or III violations pursuant to section 120 during inspections.2. Ensuring that at least one employee of the marijuana product manufacturing facility is a certified food protection manager who has shown proficiency in the required information through passing a test that is part of a program which certifies a person to be a food protection manager and which:(a) Has been evaluated and listed by an accrediting agency as conforming to national standards for organizations that certify persons as food protection managers; or(b) Provides to such persons other training acceptable to the Department.3. Responding correctly to the questions of an inspector of marijuana establishments regarding: (a) The relationship between the prevention of disease and the personal hygiene of a marijuana establishment agent engaged in the extraction of concentrated marijuana or production of marijuana products.(b) The prevention of the transmission of disease by a marijuana establishment agent engaged in the extraction of concentrated marijuana or production of marijuana products who has a disease or medical condition that may transmit disease.(c) The symptoms associated with the diseases that are transmissible through marijuana products and ingredients.(d) The significance of the relationship between maintaining the temperature for a certain amount of time for potentially hazardous marijuana products and ingredients and the prevention of illness transmission.(e) The hazards involved in the consumption of raw or undercooked meat, poultry and eggs.(f) The required temperatures and times for safe cooking of potentially hazardous marijuana products and ingredients, including, without limitation, meat, poultry and eggs.(g) The required temperatures and times for the safe refrigerated storage, hot holding, cooling and reheating of potentially hazardous marijuana products and ingredients.(h) The relationship between the prevention of illness transmission and the management and control of: (2) Hand contact with finished marijuana products and ingredients;(4) Maintaining the establishment in a clean condition and in good repair.(i) The correct procedures for cleaning and sanitizing utensils and the surfaces of equipment that have direct contact with marijuana products and ingredients.(j) The identification of poisonous or toxic materials in the facility and the procedures necessary to ensure that those materials are safely stored, dispensed, used and disposed of according to applicable state and federal laws and regulations.Nev. Admin. Code § 453A.Sec. 158
Added to NAC by Div. of Pub. & Behavioral Health by R092-17AP, eff. 2/27/2018