Section 583.Sec. 16 - NEW1. A mobile processing unit must be constructed: (a) To maintain a clean and sanitary condition;(b) Of durable materials that are light in color, impervious and easy to clean; and(c) To protect openings against the entry of dirt, debris, water and insects.2. A mobile processing unit must have: (a) Light bulbs that are shielded, coated or otherwise shatter-resistant in any areas where there may be exposed food, clean equipment, utensils, hand-washing, dressing and locker rooms or toilets.(b) A minimum lighting intensity of 50 foot-candles (540 lux) at each surface where an employee may handle food, utensils or equipment, including, without limitation, knives, slicers, grinders and saws.(c) Access to potable water from a:(1) Potable water tank that is approved by the Department with a minimum capacity of 40 gallons for poultry processing or 10 gallons per head of livestock that may be processed based on the slaughter capacity of the mobile processing unit; or(2) Potable water source that is immediately accessible at the operational site of the mobile processing unit. Before using such a potable water source, the operator of the mobile processing unit must submit to the Department a signed statement from the property owner of the operational site certifying that the water source is potable.(d) A wastewater recovery tank that has a capacity that is at least 15 percent greater than the potable water tank or another method approved by the Department to catch blood and waste from slaughter that is performed outside of a mobile processing unit to avoid the contamination of any water sources or run off onto adjacent property.(e) A sanitation container large enough to allow complete immersion of the tools used for sanitation.(f) For all surfaces that will have direct contact with food products, smooth surfaces that do not contain pits, cracks, crevices, scale or rust. Such surfaces must be corrosion and abrasion resistant, nonabsorbent, shatterproof, nontoxic and not capable of entering into food products.(g) Handwashing facilities that include, without limitation, running water that is hot and cold or running water that is hot and warm, soap and individual sanitary towels or another hand drying device that is approved by the Department. Handwashing facilities must be kept clean and in good repair.(h) Access to toilet facilities.(i) Adequate storage facilities for all nonmeat or nonpoultry products, including, without limitation, spices, paper products and utensils.(j) If the mobile processing unit slaughters livestock, a lifting mechanism that is capable of lifting a carcass at least 12 inches above the ground. The lifting mechanism must be located in a place where any carcass suspended from the lifting mechanism does not touch the mobile processing unit, including, without limitation, a truck or trailer body that is part of the mobile processing unit.(k) Cleaning agents and paper towels available at all times.Nev. Admin. Code § 583.Sec. 16
Added to NAC by Bd. of Health by R003-23A, eff. 6/4/2024