For the purposes of a craft food operation, an acidified food must be produced by a person who: 1. Complies with the requirements of NRS 587.6945 ; 2. Is registered pursuant to NRS 587.696 ; 3. Maintains a log and supporting documentation for not less than 5 years which must include: (a) The name of each acidified food produced; (b) The recipe for each acidified food produced, including, without limitation, the ingredients and the process used in preparation of the acidified food; (c) The canning date of each batch produced; and (d) The results of the pH test for each batch produced; 4. For the purposes of paragraph (d) of subsection 3, uses a pH test meter that meets the requirements of the regulations adopted by the State Department of Agriculture; and 5. Uses only canning recipes that have been approved by, or included in publications approved by, the State Department of Agriculture. NRS 587.695 Requirements for production of acidified food by craft food operation. [Effective July 1, 2027.] For the purposes of a craft food operation, an acidified food must be produced by a person who: 1. Complies with the requirements of NRS 587.6945 ; 2. Is registered pursuant to NRS 587.696 ; 3. Maintains a log and supporting documentation for not less than 5 years which must include: (a) The name of each acidified food produced; (b) The recipe for each acidified food produced, including, without limitation, the ingredients and the process used in preparation of the acidified food; and (c) The results of the pH test for each batch produced; and 4. For the purposes of paragraph (c) of subsection 3, uses a pH test meter that meets the requirements of the regulations adopted by the State Department of Agriculture.
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