Nev. Admin. Code § 446.192 - Service of food to highly susceptible population

Current through August 4, 2021

In a food establishment that serves a highly susceptible population:

1. The following criteria apply to juice:
(a) For the purposes of this subsection, children who are 9 years of age or less and who receive food in a school, day care setting or similar facility that provides custodial care, are included as highly susceptible populations;
(b) Prepackaged juice or a prepackaged beverage containing juice that bears a warning label as specified in 21 C.F.R. § 101.17(g), "Food labeling warning, notice, and safe handling statements," juice that has not been specifically processed to prevent, reduce or eliminate the presence of pathogens, or packaged juice or a beverage containing juice that bears a warning label as described in this paragraph may not be served or offered for sale; and
(c) Unpackaged juice that is prepared on the premises for service or sale in a ready-to-eat form must be processed under an HACCP plan preapproved by the health authority, including, without limitation, provisions found in 21 C.F.R. Part 120, "Hazard Analysis and Critical Control Point (HACCP) Systems," including, without limitation, Subpart B, "Pathogen Reduction," and 21 C.F.R. § 120.24, "Process controls."
2. Pasteurized eggs or egg products must be substituted for raw eggs in the preparation of:
(a) Foods, including, without limitation, Caesar salad, hollandaise or béarnaise sauce, mayonnaise, meringue, eggnog, ice cream and egg-fortified beverages; and
(b) Except as otherwise provided in subsection 6, recipes or preparations in which more than one egg is broken and the eggs are combined.
3. The following foods may not be served or offered for sale in a ready-to-eat form:
(a) Raw animal foods, including, without limitation, raw fish, raw marinated fish, raw molluscan shellfish and steak tartare;
(b) A partially cooked animal food, including, without limitation, lightly cooked fish, rare meat, soft-cooked eggs made from raw eggs and meringue; and
(c) Raw seed sprouts.
4. Food employees may not contact ready-to-eat food with bare hands.
5. Time only as the public health control may not be used for raw eggs.
6. Paragraph (b) of subsection 2 does not apply if:
(a) The raw eggs are combined immediately before cooking for one consumer's serving at a single meal, cooked as specified under this chapter and served immediately, including, without limitation, as an omelet, souffl or scrambled eggs;
(b) The raw eggs are combined as an ingredient immediately before baking and the eggs are thoroughly cooked to a ready-to-eat form, such as a cake, muffin or bread; or
(c) The preparation of the food is conducted under an HACCP plan which:
(1) Identifies the food to be prepared;
(2) Prohibits contacting ready-to-eat food with bare hands;
(3) Includes specifications and practices that ensure:
(I) Salmonella enteritidis growth is controlled before and after cooking; and
(II) Salmonella enteritidis is destroyed by cooking the eggs according to the temperature and time specified in this chapter;
(4) Contains the information in an approved HACCP plan, including procedures that:
(I) Control cross-contamination of ready-to-eat food with raw eggs; and
(II) Delineate cleaning and sanitization procedures for food-contact surfaces; and
(5) Describes the training program which ensures that the food employee responsible for the preparation of the food understands the procedures to be used.
7. Except as otherwise provided in subsection 8, food may be re-served provided that it is not potentially hazardous (time/temperature control for safety food) and may be re-served from one consumer to another if:
(a) The food is dispensed so that it is protected from contamination and the container is closed between uses, including, without limitation, a narrow-neck bottle containing catsup, steak sauce or wine; or
(b) The food, including, without limitation, crackers, salt or pepper, is in an unopened original package and is maintained in sound condition.
8. Food must not be re-served under the following conditions:
(a) Any food served to patients or clients who are under contact precautions in medical isolation or quarantine or protective environment isolation must not be re-served to others outside the isolation or quarantine.
(b) Packages of food from any patients, clients or other consumers must not be re-served to persons in protective environment isolation.

Notes

Nev. Admin. Code § 446.192
Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013

NRS 439.200, 446.940

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