NV.gov
IMPORTANT MESSAGE
During the 83rd Legislative Session (2025) Senate Bill (SB) 466 transferred the authority to regulate and permit food establishments from the Division of Public and Behavioral Health to the Nevada Department of Agriculture (NDA). The bill was signed by the Governor on June 10, 2025, and became effective on July 1, 2025. A separate bill SB 494 created the Nevada Health Authority (NHA). These bills reorganized the Environmental Health Section into two separate programs. The NDA is responsible for all the food programs regulated in NRS and NAC 446, 583, 585 and 445A. The NHA will provide support for all non-food programs regulated under NRS/NAC 444, 585 and 447.
Please contact us at the Nevada Health Authority, Environmental Health Section
Phone: 775-684-1061
General Information
The Nevada Division of Public and Behavioral Health, Environmental Health Section participates in the National Shellfish Sanitation Program.The main objective of this program is to promote and improve the sanitation of shellfish in interstate commerce through dealer certification.
The State of Nevada, Shellfish Certification Program is responsible for inspection and regulation of the shellfish industry within the state. In 1999 the State of Nevada adopted by reference the National Shellfish Sanitation Program’s, Model Ordinance. The Model Ordinance outlines the U.S. Food and Drug Administration’s requirements for shellfish harvesters, processors, shippers and wholesalers who business involves providing clams, mussels, oysters, and in some forms, scallops, across state lines. Specifically, the Model Ordinance lists in detail the requirements for providing a safe, wholesome product for public consumption.
- The Shellfish Model Ordinance DOES NOT INCLUDE crawfish.
As used in this section, “plan for analyzing the hazards of critical control points,” commonly known as an “HACCP plan,” means a written document created by a food establishment that sets forth the formal procedures for following the principles of the “Hazard Analysis and Critical Control Point System,” developed by the National Advisory Committee on Microbiological Criteria for Foods and available from the United States Department of Agriculture, 1255 22nd Street, NW, Washington, DC 20250-3700.