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.
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.