State of Nevada

         
Nevada State Health Department

        
 

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Last Updated: 03/18/09 08:01:52 AM

Infection Prevention and Control

Food Safety
5 major risk factors contributing to foodborne illnesses according to FDA guidelines:
  • Improper holding temperatures
  • Inadequate cooking, such as undercooking raw shell eggs
  • Contaminated equipment
  • Food from unsafe sources
  • Poor personal hygiene
For further information regarding food safety – 2005 FDA Code: (pdf)
 
Professional Education and Training
Food Safety in Food Establishments
Food Safety Articles
 
 
Recent Publications
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Right Arrow Assigning Tuberculosis (TB)
   Risk Classification in
   Nevada’s Health Care
   Facilities to Determine
   Frequency of TB Screening
   for Health Service Workers
   (pdf)
Right Arrow J-1 Visa Waiver Program for
   Foreign-born Physicians (pdf)
Right Arrow Office of Statistics /
    Surveillance Newsletter
    (pdf)
Right Arrow Trauma Fact Sheet (pdf)
Right Arrow Nevada Cancer System
    Overview (pdf)
Right Arrow Perinatal Report (pdf)
Right Arrow Early Intervention Impact
    Paper (pdf)
Right Arrow Disinfection and Sterilization
    Technical Bulletin (pdf)
 Right Arrow 2008 Ambulatory Surgical
    Centers Annual Report
    (pdf)
    Click here for questions or
    comments
Right Arrow 2009 Nevada Birth
   Outcomes Monitoring
   System Report (pdf)
Right Arrow 2009-02-27 Nevada
   Academy of Health
   Presentation (pdf) 
 Right Arrow Immunization Report (pdf)
 Right Arrow Infection Control Practices (pdf)

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Nevada State Health Division
4150 Technology Way
Carson City, NV 89706-2009

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