General Information
The Food Safety Program is responsible for safeguarding the health of Nevada residents and visitors by preventing foodborne illness.
Apply Online Applications and Renewals
The State of Nevada uses an online licensing system for
applicants to apply for a new license or renew an existing license.
Retail and Manufactured Foods Permits
Below is a list of documents that will be required for most applications. This is not comprehensive and does not guarantee your establishment will be permitted. This page only highlights the steps involved for opening a food establishment. For more information please contact your local field office.
- Step 1: Contact the appropriate regulatory agency
- Step 2: Apply online and submit all documentation requested below
- Plan review application part A
- Plan review application part B
- The menu
- A plan drawn to scale of the food establishments floor plan
- All specification sheets for new and used equipment
- Food manager certifications
- Employee illness policy
- Hazards Analysis Critical Control Point (HACCP) Plan if required.
- Step 3: Pass the inspection and receive written approval for operation
Temporary Event Permits
A Temporary Food Establishment application shall be submitted by applicants that are sampling, selling, serving foods to the public. Temporary Food Establishments permits at special events covers operations at a fixed location for a temporary period of time, not to exceed 2 weeks. Some examples include: swap meets, flea markets, craft fairs, farmers markets, trade shows, conventions, consumer shows, community association picnics, fairs, carnivals, fundraisers or similar transitory gatherings.
- State of Nevada Counties
- Elko County
- Esmeralda County
- Humboldt County
- Lander County
- Lyon County
- Storey County
- Washoe County: ONLY UNR & TMCC
- White Pine County
Bottled Water Distributors
The State of Nevada requires that bottled water products made in this state be regulated by the NDA. Water imported from other states or countries must meet all applicable federal laws and regulations. The State of Nevada has amended the regulation that prohibits the sale or distribution of bottled water produced in a plant outside of the State of Nevada. The “Out of State Bottled Water” permit is no longer required to sale or distribute bottled water into the State of Nevada from another state or foreign country.
Shellfish Distributors
The Nevada Department of Agriculture 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's business involves providing clams, mussels, oysters, and in some forms, scallops, across state lines. This regulation does not include crawfish. Specifically, the Model Ordinance lists in detail the requirements for providing a safe, wholesome product for public consumption.
Certificates of Free Sale
A Certificate of Free Sale is defined as a certificate completed and issued by the Nevada Department of Agriculture attesting that a specific food product regulated by the State of Nevada or a local health authority is manufactured, distributed and offered for sale in this State, is in conformance with all applicable food laws. The Certificate of Free Sale attest to the results of, the most recently conducted sanitary inspection of the manufacturer or distributor of the product. Certificates of Free Sale for processed food products, dietary supplements, vitamins, baby formula, etc.; can be obtained through the Department.
Cottage Food Registrations
As of May 2013, the Nevada Legislature passed a cottage food bill which became Nevada Revised Statute (NRS) 446.866. This bill allows for a limited amount of non-potentially hazardous foods to be prepared from a person’s home, providing that person has registered as a cottage food operator. These foods may only be sold in the private home of the registered person who prepared them, in farmer’s markets, flea markets, swap meets, church bazaars, garage sales and craft fairs.
A cottage food operation, means person who manufactures or prepares food items in his or her private home, a non-food establishment setting, for direct sale to an end customer. Cottage food preparation takes place in a kitchen that is not inspected by a health authority. A cottage food operation cannot prepare or sell food items at a permitted food establishment.
In addition, Assembly Bill (AB) 352 transitioned the cottage
food program to the NDA and created a cottage cosmetics program, effective 2027.
Until then all cottage food registrants must continue to contact their local
health authority for approvals. Please inform all callers to check with the local
health department for the appropriate information until that time. As more information is available it will be posted on this website.
Farm to Fork Registrations
A "farm-to-fork," event as defined by Nevada Revised Statutes Chapter 446; Assembly Bill 200, allows farms to hold farm-to-fork events in certain circumstances without being considered a food establishment for purposes of inspections by the health authority. At the Nevada Department of Agriculture Food Safety Program, such farms are required to register to hold "farm-to-fork" events.
It is important to know that a farm is not a "food establishment" for purposes of holding a farm-to-fork event provided that:
- Any poultry and meat from a rabbit that is served at the farm-to-fork event is raised and prepared on the farm and is butchered and processed on the farm pursuant to the requirements of chapter 583 of NRS; and
- Any other food item that is served at the farm-to-fork event, including, without limitation, salads, side dishes and desserts, are prepared on the farm from ingredients that are substantially produced on the farm.
A farm which holds a farm-to-fork event shall, before a guest consumes any food, provide each guest with a notice which states that no inspection was conducted by a state or local health department of the farm or the food to be consumed.
A farm which holds more than two events in any month, must becomes a food establishment for the remainder of that calendar year, and are subject to all of the requirements of Nevada Administrative Code, Chapter 446.