Section 583.Sec. 20 - NEWA person holding a license to operate a mobile processing unit issued pursuant to section 13 shall comply with the following standards:
1. The mobile processing unit must be thoroughly cleaned between each slaughter site or daily, whichever occurs first.2. All surfaces of equipment and utensils must be cleaned and sanitized as necessary to prevent unsanitary conditions and adulteration.3. All equipment, utensils and other surfaces that are in contact with food must be cleaned, rinsed and sanitized before and after each slaughter.4. Except as otherwise provided in subsection 5, surfaces of utensils and equipment that contact potentially hazardous food must be cleaned every 4 hours.5. Surfaces of utensils and equipment that contact potentially hazardous food may be cleaned less than every 4 hours if:(a) The utensils and equipment are used in a refrigerated room or area that is maintained at one of the temperatures set forth in and in accordance with the requirements of subsection 6; and(b) The cleaning frequency of such utensils and equipment is documented in the standard operating procedures for sanitation of the mobile processing unit.6. Any utensil or equipment that is maintained in a refrigerated room:(a) At 41 degrees Fahrenheit or below must be cleaned every 24 hours.(b) Between 42 and 45 degrees Fahrenheit must be cleaned every 20 hours.(c) Between 46 and 50 degrees Fahrenheit must be cleaned every 16 hours.(d) Between 51 and 55 degrees Fahrenheit must be cleaned every 10 hours.7. Inedible articles of a carcass must be placed in containers designated for such articles and must be clearly labeled "Inedible Not for Human Consumption" in letters not less than 4 inches in height. A container designated for inedible articles must be kept clean and separate from edible carcasses. Any inedible articles, including, without limitation, specified risk materials, must be disposed of in accordance with 9 C.F.R. §§ 303.1(b)(4), 325.11(a) and 381.193(a).8. Any aprons, frocks and other outer clothing that is worn by a person who handles meat must be kept clean and be made of material that is easy to clean.9. Any person entering a mobile processing unit shall:(a) Take all measures necessary to prevent contamination of carcasses from fecal material, ingesta, milk, perspiration, hair, cosmetics, medications and similar substances;(b) Not eat or drink in the processing area;(c) Not use tobacco, e-cigarettes or vapes in the slaughter and processing areas; and(d) Use handwashing facilities as needed to maintain good personal hygiene.10. A person shall not participate in slaughtering at a mobile processing unit if the person has a communicable disease, is the carrier of a disease, is infected with boils, has an infected wound, has a sore or has an acute respiratory infection.11. The area immediately surrounding the operational site of a mobile processing unit must be maintained to prevent insanitary conditions and contain blood or any other waste products from slaughter to avoid the contamination of any water sources or run-off onto adjacent property.12. Any packaging materials and ingredients used in a mobile processing unit must be stored in a sanitary manner, labeled and protected from contamination. Such materials and ingredients may not be stored on the floor of a mobile processing unit.Nev. Admin. Code § 583.Sec. 20
Added to NAC by Bd. of Health by R003-23A, eff. 6/4/2024