The Environmental Health Department oversees the opening, closing, change of ownership, new construction, and remodels of all food establishments in Carson City and Douglas County. The forms below need to be completed and submitted to the EHD before making any changes to a food establishment. If you have any questions regarding the process, please call (775) 887-2190 or email eh@carson.org.

• Food Health Permit Application
• Food Establishment Re-inspection Request Form
• Service Depot Authorization Form
• Temporary Event Food Permit Application and Information
• CCHHS Complaint Survey

You can find these forms at the link below.

Applications and Forms

COMING SOON!

About Cottage Food Operations

In May, 2013, the Nevada Legislature passed, and the Governor signed, the Cottage Food bill (SB206), allowing certain foods to prepared in a person’s home.   The law language will be filed under Nevada Revised Statutes (NRS) Chapter 446 and becomes effective July 1, 2013.   A “cottage food operation,” as allowed by SB206, means a natural person who manufactures or prepares food items in a non-food establishment setting for sale directly to an end consumer. Gross sales from a cottage food operation may not exceed $35,000.00 annually.

In order to operate a cottage food operation, SB 206 requires that the cottage food operation register with the health authority. The health authority will require any information deemed necessary and appropriate for the registration process. An Application (see link below) and a Questionnaire (see link below) will be required to be completed as part of this process.

Although Food Safety information will be provided to cottage food operation Applicants, it is highly recommended that applicants educate themselves in regard to safe food handling principles and practices. According to SB 206, a cottage food operation may be held financially responsible for the cost of the complaint and/or food-borne illness investigations if found to be valid. Food safety training is highly recommended for any operator without previous food safety knowledge.

The health authority will evaluate the registration application package submitted for compliance with the following items as required by SB 206:

• In Carson City, the food is to be sold at a location where the natural person who manufactures or prepares the food item sells the food item directly to a consumer, including a licensed farmers’ market, licensed flea market, swap meet, church bazaar, or craft fair, by means of an in-person transaction that does not involve selling the food item by telephone or via the Internet:
  • This means that the food may be sold directly to the consumer from a licensed farmers’ market, licensed flea market or swap meet, church bazaar, or craft fair, provided it is done in person;
  • This does not allow for selling food items via the internet or over the phone (this does not preclude taking phone or internet orders which involve a face-to-face sale at delivery or pick-up);
  • Carson City does not allow sales from a person’s home;
  • The food is to be sold to a natural person for his or her consumption and not for resale:
    • This prohibits any kind of wholesale manufacturing or secondary sale of cottage food products for example, making cookies for retail sale at a market or grocery store is prohibited;
  • The food to be sold is affixed with a label which complies with the federal labeling requirements:
    • This requires that food packaged for sale by the operator to the consumer must meet the same requirements as commercially-packaged foods Cottage Food Labeling Guide for more information and sample labels;
    • Labels for foods packaged by a cottage food operation for sale at a public location under inspection by the health authority, such as a farmer’s market or swap meet, must have their labels reviewed and approved by the health authority at registration and prior to sale;
  • The food to be sold is labeled with MADE IN A COTTAGE FOOD OPERATION THAT IS NOT SUBJECT TO GOVERNMENT FOOD SAFETY INSPECTION
  • Printed prominently on the label for the food item:
    • This requires an additional consumer warning that the cottage food operation, and the food prepared by the cottage food operation, is NOT subject to government inspection or oversight;
  • The food to be sold is prepackaged in a manner that protects the food item from contamination during transport, display, sale, and acquisition by consumers:
    • This section requires the foods to be protected by some type of packaging, particularly when the food is to be transported to a location for sale.   The type of packaging will vary depending on the product and location of sale, for instance:
      • Wedding cakes sold from the cottage food operation for home pick-up or delivery to the home of the consumer may be protected by a disposable cardboard cake box, affixed with the appropriate label;
      • Packages of cookies or candy being transported for sale at a farmer’s market must be durably packaged and labeled for individual sale;
  • Foods once packaged for sale to the consumer may not be repackaged at the point of sale, and packages may not be opened for sampling without obtaining a health permit; However, food samples may be pre-portioned in closed disposable containers at the Cottage Food Operation for free distribution at the sale site.
  • The food to be sold is prepared and processed in the kitchen of the private home of the natural person who manufactures or prepares the food item or, if allowed by the health authority, in the kitchen of a fraternal or social clubhouse, a school or a religious, charitable or other nonprofit organization:
    • This section defines where a cottage food operation may be allowed to operate   although SB 206 allows for operation at a school, Carson City Health and Human Services will not allow any permitted food establishment to be used for a cottage food operation, and a permitted kitchen or warehouse will not be allowed to store or use foods produced by a cottage food operation;

• Cottage Food Operation Registration Application-6-29-23The food to be sold must be limited to:
  • • Nuts and nut mixes;
    • Candies;
    • Jams, jellies, and preserves;
    • Vinegar and flavored vinegar;
    • Dry herbs and seasoning mixes;
    • Dried fruits;
    • Cereals, trail mixes, and granola;
    • Popcorn and popcorn balls; or

Baked goods that:

• • • Are not potentially hazardous foods;
    • Do not contain home canned fruit or anything that is home canned, cream, uncooked egg, custard, meringue or cream cheese frosting or garnishes, fillings or frostings with low sugar content; and
    • Do not require time or temperature controls for food safety.

Once approved, the registration will be finalized entered into the database. A formal letter will be sent advising the applicant that the cottage food operation is registered. No further correspondence will be sent and no additional fees will be due unless a complaint regarding illness, injury, or adulterated food is received.

If a complaint regarding illness, injury, or adulterated food is received, an investigation will be conducted and determination made as to the validity of the complaint. If a complaint is confirmed, a Confirmed Complaint Fee will be changed. In addition, if a full epidemiological investigation is conducted in regard to a food-borne illness compliant, the actual cost to the public for the investigation will be calculated and charged to the cottage food operation.

Resources

Cottage Food Guide (PDF)

Cottage Food Temporary Event Application (PDF)

Cottage Food Operation Application (PDF)

• Bare Hand Contact Information

• CDC – Food Safety

• Date Marking Information

• Disclosure and Reminder Fact Sheet

• Employee Health and Hygiene Training Information

• Employee Health and Hygiene Handbook

• Employee Health - 1 - My Story Could Change Your Life (English)
• Employee Health - 1 - Mi Historia Puede Cambiar Tu Vida (Spanish)

• Employee Health - 2 - Would You Want These People in Your Kitchen? (English)
• Employee Health - 2 - ¿Te Gustaría Tener a Estas Personas en Tu Cocina? (Spanish)

• Employee Health - 3 - I Should Have Stayed Home (English)
• Employee Health - 3 - Debí Quedarme En Casa (Spanish)

• Employee Health - 4 - Think to Yourself (English)
• Employee Health - 4 - Piensa para Ti Mismo (Spanish)

• Food Employee Illness Guidelines and Symptoms Information

• Food Safety Reference Guide

• FDA Resource Website - Retail Food Industry Education Materials (Link - All provided Languages)

• Fridge Storage Poster (PDF)

• Health Warning Signage - Pregnancy (PDF)

• Leftovers and Safe Food Handling

• Log – Cooking Temperature (PDF)

• Log – Cooling Temperature (PDF)

• Log – Daily Food Temperature (PDF)

• Log – Employee Illness (PDF)

• Log – Sanitizing for Chlorine (PDF)

• Log – Sanitizing for Sanitizer Concentration (PDF)

• Log – Sanitizing for Sanitizing Temperatures (PDF)

• Log – Thermometer Calibration (PDF)

• Log – Time as a Public Health Control (TPHC) Explanation (PDF)

• Log – Time as a Public Health Control Procedure (TPHC) (PDF)

• Log – Weekly Food Temperature (PDF)

• NO Bare Hand Contact with RTE Food - 1 - Use Gloves or Utensils (English)
• NO Bare Hand Contact with RTE Food - 1 - Utilice Guantes o Utensilios (Spanish)

• NO Bare Hand Contact with RTE Food - 2 - Don't Let What Happened to Me, Happen to You (English)
• NO Bare Hand Contact with RTE Food - 2 - No Dejes que lo que me pasó a mí te pase a ti (Spanish)

• NO Bare Hand Contact with RTE Food - 3 - A Foodborne Illness Outbreak that Could Have Been Prevented (English)
• NO Bare Hand Contact with RTE Food - 3 - Un Brote de Enfermedades Transmitidas por Alimentos que Podría Haberse Evitado (Spanish)

• Partnership for Food Safety Education

• Pest Control Systems at Retail Food Facilities 2018v3 (PDF)

• Prevention of Cross-Contamination - 1 - A Salad to Die For? (English)
• Prevention of Cross-Contamination - 1 - ¿Una Ensalada para Morirse? (Spanish)

• Prevention of Cross-Contamination - 2 - Do It Right - Version 1  (English)
• Prevention of Cross-Contamination - 2 - Hazlo bien - Version 1  (Spanish)

• Prevention of Cross-Contamination - 3 - Do It Right - Version 2  (English)
• Prevention of Cross-Contamination - 3 - Hazlo Bien - Version 2 (Spanish)

• Prevention of Cross-Contamination - 4 - One Wrong Step Can Make Food Deadly (English)
• Prevention of Cross-Contamination - 4 - Un Paso Equivocado Puede Hacer que la Comida Sea Mortal (Spanish)

• Proper Hot Holding of Time-Temperature Control for Safety Foods - 1 - Why It's Important to Keep Hot Foods Hot (English)
• Mantención adecuada del calor en el control de tiempo y temperatura para la seguridad de los alimentos - 1 - Por qué es importante mantener calientes los alimentos calientes (Spanish)

• Proper Cooling of Time-Temperature Control for Safety Foods - 1 - Why It's Important to Cool Food Properly - Version 1 (English)
• Enfriamiento adecuado del control de tiempo y temperatura para alimentos seguros - 1 - Por qué es importante enfriar los alimentos adecuadamente - Versión 1 (Spanish)

• Proper Cooling of Time-Temperature Control for Safety Foods - 2 - Why It's Important to Cool Food Properly - Version 2 (English)
• Enfriamiento adecuado del control de tiempo y temperatura para la seguridad de los alimentos - 2 - Por qué es importante enfriar los alimentos adecuadamente - Versión 2 (Spanish)

• Proper Cooling of Time-Temperature Control for Safety Foods - 3 - Cool Food Properly to Prevent Foodborne Illness and Save Your Job (English)
• Enfriamiento adecuado del control de tiempo y temperatura para la seguridad de los alimentos - 3 - Enfríe los alimentos adecuadamente para prevenir enfermedades transmitidas por los alimentos y salvar su trabajo (Spanish)

• Proper Cooking - 1 - Cooking Temperature for Beef (English)
• Cocción adecuada - 1 - Temperatura de cocción de la carne de res (Spanish)

• Proper Cooking - 2 - Cooking Temperature for Turkey (English)
• Cocción adecuada - 2 - Temperatura de cocción del pavo (Spanish)

• Proper Date Marking of Time-Temperature Control for Safety Foods - 1 - Why it is Important to Date Mark featuring Young Boy - Version 1 (English)
• Marcado adecuado de la fecha del control de tiempo y temperatura para la seguridad de los alimentos - 1 - Por qué es importante marcar la fecha con un niño pequeño - Versión 1 (Spanish)

• Proper Date Marking of Time-Temperature Control for Safety Foods - 2 - Why it is Important to Date Mark featuring Young Boy - Version 2 (English)
• Marcado adecuado de la fecha del control de tiempo y temperatura para la seguridad de los alimentos - 2 - Por qué es importante marcar la fecha con un niño pequeño - Versión 2 (Spanish)

• Proper Date Marking of Time-Temperature Control for Safety Foods - 4 - Why it is Important to Date Mark featuring Young Girl - Version 1 (English)
• Marcado adecuado de la fecha del control de tiempo y temperatura para la seguridad de los alimentos - 4 - Por qué es importante marcar la fecha con una niña - Versión 1 (Spanish)

• Proper Date Marking of Time-Temperature Control for Safety Foods - 7 - Why it is Important to Date Mark featuring Elderly Woman - (English)
• Marcado adecuado de la fecha del control de tiempo y temperatura para la seguridad de los alimentos - 7 - Por qué es importante marcar la fecha con una mujer mayor - (Spanish)

• Proper Date Marking of Time-Temperature Control for Safety Foods - 8 - Why it is Important to Date Mark featuring Pregnant Woman - Version 1 (English)

• Safe Cooking Temperatures Handout (PDF)

• Service Animal Sign (PDF)

• Wash Rinse Sanitize Air Dry Information (PDF)

CCMC 9.05.100 states health permits issued under the provisions of these ordinances may be suspended temporarily or revoked by the Health Authority for failure of the permit holder to comply with the requirements of these regulations. Whenever a permit holder or operator has failed to comply with any notice issued under the provisions of these regulations, the permit holder or operator will be notified in writing that the permit is, upon service of the notice, immediately suspended. The notice must contain a statement informing the permit holder or operator that an opportunity for a hearing will be provided if a written request for a hearing is filed with the Health Authority within ten (10) calendar days.

Whenever the Health Authority finds an unsanitary or other condition in the operation of a food establishment which, in its judgment, constitutes a substantial or imminent hazard to the public health, the Health Authority may without warning, notice, or a hearing, issue a written order to the permit holder or person in charge citing the condition, specifying the corrective action to be taken, and specifying the time within which the action must be taken. The order may state that the permit is immediately suspended and all food operations must be immediately discontinued. Any person to whom such an order is issued shall comply with the order immediately. An opportunity for a hearing will be provided as soon as reasonably practicable if a written request for a hearing is filed with the Health Authority within ten (10) calendar days.

Any person whose permit has been suspended may submit an application for reinspection in an effort to have the permit reinstated after the conditions causing suspension of the permit have been corrected. The application for reinspection must be in writing, signed by the applicant, and be submitted to the Health Authority. The Health Authority will perform a reinspection within five (5) business days following receipt of the request and payment for reinspection. If the Health Authority finds the conditions have been corrected, the permit will be reinstated.

HACCP is described as "a food safety program developed … for astronauts…; [it] focuses on preventing hazards that could cause food-borne illnesses by applying science-based controls, from raw material to finished products… Traditionally, industry and regulators have depended on spot-checks of manufacturing conditions and random sampling of final products to ensure safe food. This [past] approach, however, tends to be reactive, rather than preventive, and can be less efficient than the new system…"

HACCP offers a number of advantages over the past system. Most importantly, HACCP:

• focuses on identifying and preventing hazards that may render food unsafe
• is based on sound science
• permits more efficient and effective government oversight, primarily because the record keeping allows investigators to see how well a firm is complying with food safety laws and following practices that reduce the risk of unsafe food over a period rather than how well it is doing on any given day
• places responsibility for ensuring food safety appropriately on the food manufacturer or distributor
• helps food companies compete more effectively in the world market
• reduces barriers to international trade.

HACCP (and Food Safety Plans), as a concept, causes food businesses to implement practices that reduce the risk of unsafe food — which is the stated goal.

Also see NATIONAL ADVISORY COMMITTEE ON MICROBIOLOGICAL CRITERIA FOR FOODS. Hazard Analysis and Critical Control Point Principles and Application Guidelines, Introduction, August 14, 1997

"HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. For successful implementation of a HACCP plan, management must be strongly committed to the HACCP concept. A firm commitment to HACCP by top management provides company employees with a sense of the importance of producing safe food."

"HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption. Prerequisite programs such as current Good Manufacturing Practices (cGMPs) are an essential foundation for the development and implementation of successful HACCP plans. Food safety systems based on the HACCP principles have been successfully applied in food processing plants, retail food stores, and food service operations. The seven principles of HACCP have been universally accepted by government agencies, trade associations and the food industry around the world."

HACCP is emerging as an industry-driven concept that the firm should take a proactive role in assuring the food processing procedure will lead to a safe product.

• HACCP is considered an alternative to traditional government inspections; but the government retains a role in the overall process by using its regulatory authority to assure that businesses have adequate HACCP plans and that the plan is being appropriately implemented.
• Are these plans pre-approved or are they reviewed only when the facility and records are inspected? For example, see NAC 446.817 for regulations about validating the initial plan — “the establishment shall conduct activities designed to determine that the HACCP plan is functioning as intended.” The responsibility is primarily on the firm; not on the government regulator.
• USDA FSIS pre-approves HACCP plans; FDA does not.
• HACCP allows (requires) each business to focus on their operation and its unique characteristics rather than having a standardized inspection process that may not offer the flexibility to consider the uniqueness of each business and each food product. The focus of HACCP is not on having a standardized production process but on having a monitoring process that is adequate to assure each business (regardless of its manufacturing process) is producing a safe product by minimizing the risk of a food safety problem.

To prepare foods under a HACCP plan; the plan must address the following seven principles and be approved by the Carson City Environmental Health Department:

• Principle 1: Conduct a hazard analysis.
• Principle 2: Determine the critical control points (CCPs).
• Principle 3: Establish critical limits.
• Principle 4: Establish monitoring procedures.
• Principle 5: Establish corrective actions.
• Principle 6: Establish verification procedures.
• Principle 7: Establish record-keeping and documentation procedures.

HACCP is required for processing MOST foods at the Manufacturing level

• Meat and poultry (USDA) (9 CFR part 417)
• Juice (FDA) (21 CFR part 120)
• Seafood (FDA) (21 CFR part 123)
• Food Safety Modernization Act 2010 (FDA) requires a Food Safety Plan for all other food processing businesses at 21 U.S.C. 350g; regulation is codified at 21 CFR part 117.

Specialized Processes Requiring HACCP at Restaurants and Retail Food Producers

Any retailer in Carson City that is producing food(s) using a specialized process must have a HACCP plan (Hazard Analysis Critical Control Point). HACCP plans must be reviewed by your Environmental Health Specialist before the food can be made using the specialized process.

Specialized Processing includes:

• Reduced Oxygen Packaging (ROP) to include vacuum packaging sous vide or cook-chill
• Packaging Juice – If preforming a 5 – log reduction for Juice HACCP
• Curing, smoking, and drying of fish for preservation
• Curing, smoking of meat and poultry for preservation
• Drying of meat and poultry for preservation
• Fermentation of sausage
• Acidification, fermentation or adding components or additives to render a product shelf stable
• Sprouting
• Shellfish Tanks at Retail

You can read about the FDA Food Code requirements for Retail and Food Service HACCP at:FDA Retail and Food Service HACCP.

Please note: HACCP plans can not be downloaded from the internet; each HACCP plan must be unique to each individual production or operation.

Below are links outlines of HACCP templates and guidance documents, as well as a Request for Waiver form that must be submitted to the Environmental Health Department. If you have any questions regarding the HACCP application process, please call (775) 887-2190 or email eh@carson.org.

Resources

• HACCP Acidification and Fermentation Guidance (PDF)
• HACCP Jerky Guidance (PDF)
• HACCP Juice Guidance (PDF)
• HACCP Reduced Oxygen Packing (ROP) Guidance (PDF)
• HACCP Sprouts Guidance (PDF)
• HACCP Sushi Rice Guidance (PDF)
• Information about the FDA regulations regarding HACCP
• Information about the FDA regulations regarding Retail & Food Service HACCP

All plans for new food service facilities and all plans for the renovation of existing facilities are reviewed in order to ensure that all basic health requirements are met.

• Ensure that there is no food present during the preopening inspection. 
• Remove all construction debris. 
• Ensure that all hand wash sinks have hot and cold running water; liquid hand soap; disposable paper towels and hand wash signage. 
• Clean and sanitize all food contact surfaces, refrigerators and other equipment to be ready for operation. 
• Clean non-food contact areas. 
• Clean and sanitize ice machines, run at least two batches of ice and discard that ice before making a supply for starting business. 
• Provide auxiliary thermometers in all refrigerators and freezers to ensure that the temperature requirements are being met and to check the built-in gauges on the units. 
• Place these thermometers in the warmest part of the refrigeration unit. 
• Calibrate your stem thermometers before the pre-opening inspection. 
• Ensure that all hot holding and cold holding equipment is operating properly before the inspector comes for the inspection.  Cold holding must be 41 degrees Fahrenheit for refrigerators, 0 degrees Fahrenheit for freezers, and 135 degrees Fahrenheit for hot holding. 
• Ensure that your dishwashers have been tested by the installer, so that they operate properly. 
• Prepare sanitizer buckets with cloths, so that they may be tested at the inspection. 
• Make sure that you have the proper testing strips for the sanitizer you are using.  Be ready to show the inspector that you know how to do this. 
• Be ready to let your inspector know your plans for ensuring that a Certified Food Safety Manager will be on duty at all times that your establishment is open for business. 
• You will be required to sign an agreement the Health Department regarding reporting of foodborne illnesses such as Shigella, Hepatitis A, E. coli. You’re ensuring that your staff diagnosed with these diseases does not work until they are recovered, are non-symptomatic and have received a doctor’s clearance to return to work. 
• Your facility will have its first unannounced health inspection within one month of opening.  After this inspection, the facility will be inspected at least one time per year for lower risk facilities such as simple convenience stores or at least 2 times per year for a full service restaurant. 
• Your inspector will review each inspection with you and ask if you have questions.  We wish to communicate with your best interests in mind as well as our assigned duty, protecting public health.