Each facility for the production of edible marijuana products
or marijuana-infused products shall ensure that:
1. Pasteurized eggs or egg products are
substituted for raw eggs in the preparation of edible marijuana products or
Marijuana products and ingredients only have contact with the surfaces of:
(a) Equipment and utensils that are cleaned
and sanitized; or
Single-service and single-use articles that have not previously been
such as eggs, meat, poultry and marijuana containing these raw animal
ingredients are cooked to heat all parts of the marijuana product to a
temperature and for a time that complies with one of the following methods
based on the product that is being cooked:
At 145°F (63°C) or above for 15
(1) Raw eggs; and
(2) Meat, including, without limitation,
commercially-raised game animals.
At 155°F (68°C) or above for 15
(1) Mechanically tenderized and
injected meats; and
(2) Meat and
commercially raised game animals if it is comminuted.
(c) At 165°F (74°C) or above for 15
seconds for poultry, stuffed meat, stuffed pasta, stuffed poultry or stuffing
containing meat or poultry.
Except during preparation, cooking or
cooling, potentially hazardous marijuana products and ingredients shall be
(a) At 135°F (57°C) or
(b) At 41°F (5°C)
Nev. Admin. Code §
Added to NAC by Div.
of Pub. & Behavioral Health by R004-14, 3-28-2014, eff.