(pictured) The Spanish Springs valley is obscured by a thick blanket of winter fog

Food Services

Regulation changes:

None at this time.

Certified Food Protection Manager

All food establishments, with the exception of Risk Level 1, are required to have at least one Certified Food Protection Manager (CFPM). Obtaining a certification involves a two-step process.

  1. Seek instruction and testing from a private company who offers one of the approved exams. The Washoe County Health District (WCHD) does not provide instruction or give these exams - see the list of WCHD approved instructors that provide classes.
  2. Acquire a Certified Food Protection Manager photo ID card from the WCHD. To do this, bring:
    • A copy of the passing certificate and
    • Photo identification.
    • If an approved computer based learning course was taken, submit documentation of successfully passing the course.
    There is a fee for Certified Food Protection Manager certificates and photo ID issuances and renewals. We accept cash, checks, and Visa/MasterCard.
Office hours are Monday through Friday, 8:00 am to 5:00 pm, except holidays. For additional information, call (775) 328-2434.

Nationally recognized certification exams can be obtained through the following companies:

Risk Level 1:

The permit holder or permit holder's designee of each risk level 1 food establishment shall designate a person in charge that is present at the food establishment during all hours of operation. The person in charge for a Risk category level 1 does not need to be a CFPM.

Risk Levels 2 and 3:

The permit holder or permit holder's designee of each risk level 2 and 3 food establishment shall employ a minimum of one full time CFPM.

Risk Level 4:

The permit holder or permit holder's designee of each risk level 4 food establishment shall employ a minimum of one full time CFPM. During those hours when high-risk food handling activities such as, but not limited to, cooking, cooling, reheating and/or extensive handling of raw foods are being conducted, at least one CFPM is required to be present on the premises of the food establishment. During those hours when low-risk food-handling activities are occurring, the CFPM need not be present on the premises if he has designated a person in charge before his absence.

Risk Level 5:

The permit holder or permit holder's designee of each risk level 5 food establishment shall employ a minimum of one full time CFPM who shall be present on the premises of the food establishment during all hours of operation. Hours of operation include any hours in which food is being prepared for service to customers whether or not the food establishment is currently opened to those customers.

Food Services complaints

Special events and temporary food establishments

The Special Events Program covers all aspects of Environmental Health at mass gatherings, including temporary foods, solid waste and liquid waste.

Washoe County is home to several large events annually that exceed 200,000 attendees, such as Hot August Nights, Best-In-The-West Rib Cookoff, and the Reno Air Races. There are between 2,000 and 2,500 temporary food permits issued during the calendar year, with an estimated 1,000,000 patrons served. The Special Events Team conducts approximately 2,500 inspections to ensure safe food handling practice and compliance with regulations in Temporary Food Establishments.

The Special Events Program also works closely with event promoters throughout the event planning process to ensure that food vendor operations are accommodated and that all garbage and wastewater is disposed of in a sanitary manner.

Health Requirements for Special Event Temporary Food Establishments

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