NV.gov
General
“Special event” means any public gathering which is: temporary; for a specific purpose; and includes the serving of food or a temporary food establishment as part of the event.
A temporary food establishment is any food establishment which operates at a fixed location for a temporary period of time, not to exceed 14 consecutive days, in connection with a fair, carnival, circus, public exhibition, celebration or similar transitory gathering.
Yes. A temporary food establishment which operates at the same special event, at the same location and serves the same menu is limited to 14 consecutive days.
Yes, they are:
1. Bottled water and canned soft drinks.
2. Coffee or tea, or both, with powdered nondairy creamer or ultra-pasteurized dairy creamer packaged in individual servings. This subsection does not include beverages such as lattes and espresso that are mixed with a dairy product by the vendor during preparation.
3. Commercially prepared acidic beverages, including, without limitation, orange juice, lemonade and other similar beverages that are served from the original, properly labeled container without the addition of ice or other regulated food products.
4. Draft beer and other alcoholic beverages that are served without the addition of ice or potentially hazardous food (time/temperature control for safety food).
5. Foods from an approved source prepared for a “cook-off” or judging contest in which food is not provided to the general public.
6. Hermetically sealed and unopened containers of non-potentially hazardous beverages which do not require refrigeration.
7. Hot chocolate prepared without the use of potentially hazardous food (time/temperature control for safety food) or reconstituted dairy products.
8. Nonpotentially hazardous prepackaged baked goods, with proper labeling, from an approved source and requiring no on-site preparation.
9. Nonpotentially hazardous and unopened prepackaged food from an approved source with proper labeling, including, without limitation, honey, jerked meats, potato chips, popcorn and other similar foods.
10. Produce sold from a produce stand at which no food preparation, breaching of produce or product sampling is performed.
11. Commercially prepared, prepackaged and unopened individual ice cream containers and ice cream bars that are appropriately labeled as to ingredients and manufacturer.
12. Shelled or unshelled nuts, including flavored nuts for sample or sale, unless the nuts are processed at the event site.
13. Food supplements that are offered for sample or sale without the addition of regulated food items. Such food supplements include, but are not limited to, vitamins, minerals, protein powder mixes, energy drinks and herbal mixtures, provided that they are from an approved source.
1. Bottled water and canned soft drinks.
2. Coffee or tea, or both, with powdered nondairy creamer or ultra-pasteurized dairy creamer packaged in individual servings. This subsection does not include beverages such as lattes and espresso that are mixed with a dairy product by the vendor during preparation.
3. Commercially prepared acidic beverages, including, without limitation, orange juice, lemonade and other similar beverages that are served from the original, properly labeled container without the addition of ice or other regulated food products.
4. Draft beer and other alcoholic beverages that are served without the addition of ice or potentially hazardous food (time/temperature control for safety food).
5. Foods from an approved source prepared for a “cook-off” or judging contest in which food is not provided to the general public.
6. Hermetically sealed and unopened containers of non-potentially hazardous beverages which do not require refrigeration.
7. Hot chocolate prepared without the use of potentially hazardous food (time/temperature control for safety food) or reconstituted dairy products.
8. Nonpotentially hazardous prepackaged baked goods, with proper labeling, from an approved source and requiring no on-site preparation.
9. Nonpotentially hazardous and unopened prepackaged food from an approved source with proper labeling, including, without limitation, honey, jerked meats, potato chips, popcorn and other similar foods.
10. Produce sold from a produce stand at which no food preparation, breaching of produce or product sampling is performed.
11. Commercially prepared, prepackaged and unopened individual ice cream containers and ice cream bars that are appropriately labeled as to ingredients and manufacturer.
12. Shelled or unshelled nuts, including flavored nuts for sample or sale, unless the nuts are processed at the event site.
13. Food supplements that are offered for sample or sale without the addition of regulated food items. Such food supplements include, but are not limited to, vitamins, minerals, protein powder mixes, energy drinks and herbal mixtures, provided that they are from an approved source.
The event coordinator must first contact the city or county business licensing department in their city or county, in which the event is going to be held to ensure the necessary permits/licenses are obtained in order to operate within the city/county limits. If the event’s daily attendance is not fewer than 500 persons that operates or may reasonably be expected to operate not less than 20 hours a day for more than 3 days and takes place at a location that lacks permanent facilities specifically intended for the type of assembly involved the promoter must obtain an Application for a Temporary Mass Gathering from the Nevada Division of Public and Behavioral Health - Environmental Health Section.
A permit is required if the food has been prepared in a commercial establishment. Food that is prepared in a private home and given away free of charge or consideration of any kind is exempt from the permitting requirement, unless it is given to a commercial food establishment. If you are not sure, it is best to contact the field office in your area.
Food establishments with annual permits must obtain a Temporary Food Establishment Permit from the Environmental Health Section. Temporary food establishments must operate in accordance with the Nevada Revised Statue and Nevada Administrative Code, Chapter 446 “Temporary Food Establishments.”
Yes. Permits are not transferable. A temporary food establishment permit for you to provide food at the existing snack bar will be required.
No. The application is subject to review and food service operations must comply with regulations. Incomplete applications may be rejected. Applications may also be rejected based on inability to contact the person in charge of food service, menu item restrictions, or operational concerns.
Yes. If tickets to the wine tasting event are open to the public and food will be served, a temporary food establishment permit must be obtained for each separate food vendor.
If a mobile food unit has a valid Operating Permit issued from the Nevada Division of Public and Behavioral Health (DPBH) Environmental Health Section, a temporary food establishment permit is not required if the unit is self-contained as permitted and other food preparation or storage equipment is not required; however the mobile food unit must have the permission of the event promoter to participate in the event. If the mobile food unit does not have a valid DPBH-EHS Operating Permit, a temporary food establishment permit is required. If a mobile food vendor has a permit from another county or state, a temporary food establishment permit is required to operate inside of the DPBH-EHS jurisdiction.
No. If a fixed facility (grocery store, restaurant, etc.) already has a permit through the DPBH-EHS, and the food will be sampled inside the store, a temporary food permit is not required. If the establishment wishes to sample or sell food outside, a temporary food permit is required.
No. In accordance with the Nevada Administrative Code, Chapter 446 “Barbeque”, a fixed facility with a valid permit does not require a temporary food permit to barbeque food outside provided that food preparation, and service is conducted inside the facility. If food preparation and service is conducted outside the facility, a temporary food establishment permit is required.
No. Food that is prepared or stored in a private home must not be sold, or offered or displayed for sale, for compensations or contractual consideration of any kind, unless the person preparing the food possesses a valid permit issued by the DPBH-EHS for that purpose. Food prepared in the home must comply with the Cottage Food Regulations (NRS 446.866) to be served at a special event.
Yes. A religious, charitable or other nonprofit organization may, without possessing a permit from the DPBH-EHS), sell food to raise money, whether or not the food was prepared at a private home, if the sale occurs on the premises of the organization.
No. As long as the sale occurs on the premises of the organization and the profits of the sale are used to raise money, a temporary food permit is not required.
Yes. If food items that are not individually prepackaged and on-site preparation (opening of package and contact with food item) is required, a temporary food establishment permit must be obtained.
Never. No storage, slicing, dicing, marinating, cooking or any process related to food preparation for any food item, dressing, garnish or other is allowed at a private residence for items served to the general public at a special event.
Permits are required for all potentially hazardous foods (PHF) prepared at the special event. Potentially hazardous food includes an animal food (a food of animal origin) that is raw or heat-treated; a food of plant origin that is heat-treated or consists of raw seed sprouts; cut melons; and garlic-in-oil mixtures that are not modified in a way that prevents bacterial growth. Some examples of potentially hazardous food include, meat, poultry, fish, shell fish and crustaceans, milk and dairy products, cooked rice, and cooked beans, baked potatoes, tofu and soy protein foods, eggs (except those treated to eliminate Salmonella), raw sprouts, and sliced melons. Other food items deemed unsafe for public consumption may be prohibited at the discretion of the health authority. The definition of Potentially Hazardous Food) (Time/temperature control for safety food) can be found in NAC 446.025.
Yes. If popcorn, snow cones or cotton candy are not prepackaged (i.e., served with a handled scoop from a machine), then a temporary food permit is required.
No. The state of Nevada has not passed any such exemptions for purchase of permits.
Yes, with proof of non-profit status for a temporary food establishment that donates all proceeds to the non-profit agency.
No. The Environmental Health Section permits and inspects every event separately.
Absolutely; a permit is not transferable from person to person or place to place and unless the operation is conducted from an approved mobile food vehicle permitted by DPBH-EHS a separated temporary food permit is required.
Please submit temporary event permits a minimum of 48 hours before the start of the event. Applications that are not submitted a full 24 hours in advance will not be accepted.
Advanced preparation must be approved by DPBH-EHS ahead of time as per application. Menu items, storage, transport, time and temperature will all be considered before such approval is granted. Cooking and cooling food items prior to an event is usually not allowed.Be prepared so show proof of a permit for the facility used for advanced preparation.
Burning Man
- We do not accept applications or issue permits on the playa.
- We do not require permits for bars servicing ONLY alcoholic beverages.
- You must set-up and use your hand washing station before providing food service. Failure to provide a hand wash station will result in closure.
- We do not require permits for bars servicing ONLY alcoholic beverages.
- You must set-up and use your hand washing station before providing food service. Failure to provide a hand wash station will result in closure.
- Any person or camp wishing to serve food to the public will require a permit no matter the number served.
- Any theme camp that is serving meals to 125 persons or more in a camp.
- Any theme camp that is serving meals to 125 persons or more in a camp.
The application must include a complete menu for review and approval. There are certain foods or processes that will not be approved for service at Burning Man. Simple food preparation methods are recommended to reduce the risk of illness. Complex food operations that involve potentially hazardous foods that are difficult to maintain in playa conditions, will be prohibited. Prohibited foods include:
- The service of sharing of food from unapproved sources; such as food prepared in a private home,
- Foods prepared under a cottage food registration or home-canned foods,
- Food that has undergone reduced oxygen packaging (i.e., vacuum sealing),
- Raw or undercooked shellfish under any circumstances,
- Raw or undercooked animal products.
- The service of sharing of food from unapproved sources; such as food prepared in a private home,
- Foods prepared under a cottage food registration or home-canned foods,
- Food that has undergone reduced oxygen packaging (i.e., vacuum sealing),
- Raw or undercooked shellfish under any circumstances,
- Raw or undercooked animal products.
Complete the application and pay the $50.00 fee on-line. DPBH-EHS will review it, process it, and send you a letter informing you if your permit has been approved. Your permit will not be sent to you. You must retrieve your permit at Playa Info BEFORE you serve food at Burning Man. The letter is NOT your permit.
Permits must be picked up at Playa Info at Center Camp between Saturday, August 25, 2018 to Wednesday August 29, 2018 from 1:00 PM to 3:00 PM. If you cannot arrive during these times please call the office to make other arrangements (775) 687-7533.