Nev. Admin. Code § 446.940 - Preparation and service of food; attendance by employee required; presence of customers within certain distances prohibited

Current through March 28, 2022

1. Any methods for preparing food and the kinds of food to be cooked at a barbecue must be approved by the health authority.
2. All food cooked at a barbecue must be protected from contamination by keeping it at an appropriate temperature or by covering it properly.
3. The preparation of food must be completed in the food establishment before the food is transported to the barbecue.
4. All food at a barbecue must be cooked immediately and:
(a) Served to the customer; or
(b) Transported to a proper area for hot holding, storage, preparation, packaging and sale.
5. A barbecue must be attended by an employee of the food establishment at all times it is in operation and may only be operated by an employee of the establishment.
6. Customers of the food establishment must be separated from the barbecue by a distance of not less than 5 feet (1.52 meters) by partitions, planters, walls or similar means.

Notes

Nev. Admin. Code § 446.940
Added to NAC by Bd. of Health, eff. 9-16-92; A 5-23-96; R069-10, 12-18-2013

NRS 439.150, 439.200, 446.940

The following state regulations pages link to this page.



State regulations are updated quarterly; we currently have two versions available. Below is a comparison between our most recent version and the prior quarterly release. More comparison features will be added as we have more versions to compare.