Nevada Administrative Code (Last Updated: January 6, 2015)

NAC446.645. Equipment and utensils.

Latest version.

     1. Equipment must be located and installed in a way that prevents the contamination of food and that also facilitates cleaning.

     2. Surfaces of equipment which come in contact with food must be protected from contamination by customers or other contaminating agents. If necessary, effective shields must be used.

     3. If facilities for cleaning and sanitizing tableware are not effective, only articles intended for a single use may be used.

[Bd. of Health, Food Establishments Reg. Art. 17 § 17.2 subsecs. 17.2.4-17.2.6, eff. 9-17-82]

                    
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