Section 446.821 - HACCP plan: Required contentsThe health authority may require an applicant to include an HACCP plan. If the food establishment is required to have such a plan, the plan must include:
1. A categorization of the types of potentially hazardous foods (time/temperature control for safety foods) that are specified in the menu, such as soups and sauces, salads and bulk, solid foods, such as meat roasts, and other foods that are specified by the health authority.2. A diagram that identifies critical control points for specific foods or categories of food and provides: (a) The ingredients, materials and equipment used in the preparation of each food or category of food; and(b) The procedures to ensure that each food or category of food is prepared safely.3. A training plan for food handlers and supervisors that addresses issues of safety in the preparation of food.4. A statement of standard operating procedures that identifies: (a) Each critical control point.(b) Limits for each critical control point.(c) The method and frequency for monitoring and controlling each critical control point by the employee designated by the person in charge.(d) The method and frequency for the person in charge to verify routinely that an employee is following standard operating procedures and monitoring critical control points.(e) Actions to be taken by the person in charge if the limits for each critical control point are not met.(f) The records required to be maintained by the person in charge to demonstrate that the HACCP plan is properly operated and managed.5. Additional scientific data or other information, as required by the health authority, supporting the determination that the safety of the food served will be ensured.Nev. Admin. Code § 446.821
Added to NAC by Bd. of Health, eff. 9-16-92; A 5-23-96; R069-10, 12-18-2013NRS 439.150, 439.200, 446.875, 446.940