{"data":{"id":"us-nv/nrs-587.695","jurisdiction":"us-nv","citation":"NRS 587.695","heading":"Requirements for production of acidified food by craft food operation. [Effective through June 30, 2027.]","body":"For the purposes of a craft food operation, an acidified food must be produced by a person who:\n1. Complies with the requirements of NRS 587.6945;\n2. Is registered pursuant to NRS 587.696;\n3. Maintains a log and supporting documentation for not less than 5 years which must include:\n(a) The name of each acidified food produced;\n(b) The recipe for each acidified food produced, including, without limitation, the ingredients and the process used in preparation of the acidified food;\n(c) The canning date of each batch produced; and\n(d) The results of the pH test for each batch produced;\n4. 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\n5. Uses only canning recipes that have been approved by, or included in publications approved by, the State Department of Agriculture.","path":["TITLE 51 — FOOD AND OTHER COMMODITIES: PURITY; STANDARDS; WEIGHTS AND MEASURES; MARKETING","CHAPTER 587 - AGRICULTURAL PRODUCTS AND SEEDS","CRAFT FOODS"],"source_url":"https://www.leg.state.nv.us/NRS/NRS-587.html#NRS587Sec695","current_through":"2025 session (NRS as revised 2026-08-25)","vintage":"","retrieved_at":"2026-09-03T05:51:43Z","sha256":"770c838eb980289f93f0723b211faecafaa1bb97fbfb6da6ecc855b7c38edd90","source_id":"us-nv","stale":true,"prev":"us-nv/nrs-587.6945--2","next":"us-nv/nrs-587.695--2"},"notice":"GroundRules: Original legal text. Not legal advice."}