Nev. Admin. Code § 444.556 - Cooking and eating facilities

1. Every structure used as a mess hall where food is cooked, prepared or served must be kept in a clean and sanitary condition.

2. The same standards relative to ventilation, window space and screening, and means of exit which apply to living and sleeping quarters also apply to cooking and eating facilities.

3. The size of cooking and eating facilities must be in proper proportion to the capacity of the camp and separate from sleeping quarters. In all cases, however, cooking and eating space must be in addition to the minimum space requirements for sleeping.

4. For workers required to board themselves, sufficient cooking stoves, tables, seats and fuel for cooking must be provided. One oil, wood or gas stove, with not less than one burner for each five workers is required. Outdoor cooking facilities, unprotected from inclement weather, are not acceptable.

5. Table tops on all tables used in mess halls must have a smooth, hard surface which may be easily cleaned.

6. Provision must be made for the safe storage and refrigeration of food in a suitable and sanitary place away from sleeping quarters.

7. Garbage disposal and drainage from kitchen sinks must meet the requirements described under the general standards for labor camp sanitation.

8. Kitchens for group food service must comply with at least the grade B requirements set for food and drink establishments in chapter 446 of NAC.

Notes

Nev. Admin. Code § 444.556

Bd. of Health, Labor Camp Reg. § 3, eff. 1-29-59

NRS 439.200, 444.190