Each facility for the production of edible marijuana products
or marijuana-infused products shall ensure that:
The surfaces of equipment and utensils
that have direct contact with marijuana products are cleaned:
(a) Before each use with a different type of
raw animal ingredient, including, without limitation, beef, pork or
(b) Each time there is a
change from working with raw marijuana products to working with finished
uses with raw fruits and vegetables and with potentially hazardous marijuana
products and ingredients, using the appropriate time and temperature controls
to ensure the safety of the marijuana products; and
(d) At any time during operation when
contamination may have occurred.
2. If they come into contact with potentially
hazardous marijuana products and ingredients, surfaces and utensils are cleaned
throughout the day at least once every 4 hours.
The surfaces of utensils and equipment
that have direct contact with marijuana products and ingredients that are not
potentially hazardous are cleaned:
(a) At any
time when contamination may have occurred; and
In equipment, including, without
limitation, ice bins and beverage dispensing nozzles, and enclosed components
of equipment, such as ice makers, cooking oil storage tanks and distribution
lines, beverage and syrup dispensing lines or tubes, coffee bean grinders and
water vending equipment:
(1) At a frequency
specified by the manufacturer; or
(2) If the manufacturer does not specify a
frequency, at a frequency necessary to prevent the accumulation of soil or
Nev. Admin. Code §
Added to NAC by Div.
of Pub. & Behavioral Health by R004-14, 3-28-2014, eff.