Initial
development of
the HACCP plan
includes
reviewing a
facility's
working
operation and
the equipment
used. The
first step in
the written plan
is formalization
of standard
operating
procedures.
Templates from
many sources are
available,
written to the
current Federal
Food Model.
These templates
must be revised
to reflect
Nevada's food
and beverage
code (NAC 446)
and facility
practice.
You may search
the internet for
resources or
access examples
from the
following links:
Training
Requirements in
Nevada related
to food service
sanitation
include a
requirement for
a "person in
charge" to be on
premises during
the preparation
and service of
food in food
service
operations.
You may view the
regulatory
requirement at
NAC 446.198 and
view information
on accepted
training
programs at:
Individual
counties may
have further
requirements and
you should check
their websites
for further
information on
training
requirements.
Sponsors in the
rural counties
who have
problems
obtaining
training may
take the
approved online
course. This
course is also
available in
Spanish format.
This course
requires a
proctor for the
examination.
The state agency
has a proctor
available in the
Carson City
Office only.
You may request
this consultant
to provide
proctor
services,
without a
proctor fee.
There is a
charge for the
examination and
a charge for the
examination.
You may utilize
our proctor
(#1292) and
access the "TAPS
Series" at:
www.tapseries.com/4u/nde.
"TAPS Series
does have a
warranty option,
but please be
aware of time
requirements.
See link:
