Nev. Admin. Code § 446.053

Current through December 12, 2024

Section 446.053 - Person in charge: Duties generally

The person in charge at a food establishment shall ensure that:

1. The operation of the food establishment is not conducted in a private home or in a room used as living or sleeping quarters as provided in NRS 446.020 and 446.870;

2. Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles are protected from contamination;

3. Employees and other persons, including, without limitation, delivery and maintenance personnel and pesticide applicators, entering the food preparation, food storage and warewashing areas, comply with this chapter;

4. Employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing;

5. Employees are visibly observing foods as they are received to determine that the foods are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated and accurately presented, by routinely monitoring the employees' observations and periodically evaluating food upon its receipt;

6. Employees are properly cooking potentially hazardous food (time/temperature control for safety food), including being particularly careful in cooking those foods known to cause severe foodborne illness and death, including, without limitation, eggs and comminuted meats, through daily oversight of the employees' routine monitoring of the cooking temperatures using appropriate temperature measuring devices which are properly scaled and calibrated;

7. Employees are using proper methods to rapidly cool potentially hazardous foods (time/temperature control for safety foods) that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling;

8. Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety;

9. Employees are properly sanitizing cleaned multiuse equipment and utensils before the equipment or utensils are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature and exposure time for chemical sanitizing;

10. Consumers are notified that clean tableware is to be used when they return to self-service areas, including, without limitation, salad bars and buffets;

11. Except when approval is obtained from the health authority, employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils, including, without limitation, deli tissue, spatulas, tongs, single-use gloves or dispensing equipment;

12. Employees are properly trained in food safety, including, without limitation, food allergy awareness, as it relates to their assigned duties;

13. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about any symptoms they may have as those symptoms relate to diseases that are transmissible through food; and

14. Written procedures and plans, where specified by the requirements set forth in this chapter and as developed by the food establishment, are maintained and implemented as required.

Nev. Admin. Code § 446.053

Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013

NRS 439.200, 446.940