Sous Vide – Supporting Documentation

As a method of documenting tasks, logs are a means of tracing production history. In HACCP plans, logs are used to document monitoring of critical limits for CCPs and other required food safety processes. These documents must be kept onsite for health authority review...

2019-05-22T10:53:58-07:00

Sous Vide HACCP Plan

A sous vide reduced oxygen packaging (ROP) process is one in which foods are placed into oxygen impermeable packages, the package is sealed to complete the oxygen barrier, and the food is cooked in the sealed packaging.

2019-05-22T10:49:51-07:00

Two-Barrier – Supporting Documentation

As a method of documenting tasks, logs are a means of tracing production history. In HACCP plans, logs are used to document monitoring of critical limits for CCPs and other required food safety processes. These documents must be kept onsite for health authority review, and the HACCP plan must provide details of log completion...

2019-05-22T11:13:01-07:00

Two-Barrier Reduced Oxygen Packaging HACCP Plan Guidance Document

A two-barrier reduced oxygen packaging (ROP) process is one in which raw or ready-to-eat foods are placed into oxygen impermeable package, a vacuum is pulled or the oxygen content is modified, and the package is sealed to complete the oxygen barrier. Food stored in this manner requires a Hazard Analysis Critical Control Point (HACCP) plan.

2019-05-22T11:07:14-07:00

Two-Barrier HACCP Plan

A two-barrier reduced oxygen packaging (ROP) process is one in which raw or ready-to-eat foods are placed into oxygen impermeable packages, a vacuum is pulled or the oxygen content is modified, and the package is sealed to complete the oxygen barrier.

2019-05-22T11:01:04-07:00

Cook Chill – Additional Tips

Ensure to submit all required HACCP documents for review. See the Cook Chill HACCP Plan Checklist (Cook Chill Checklist 20190417) for details. Ensure all information (i.e. names of documents/logs, times, temperatures, etc.) is consistent throughout the HACCP plan

2019-05-20T16:31:48-07:00

Cook Chill HACCP Plan

A cook chill reduced oxygen packaging (ROP) process is one in which cooked foods are placed into oxygen impermeable packages and the package is sealed to complete the oxygen barrier. This type of ROP creates an anaerobic environment that can allow for the growth of anaerobic bacteria such as Clostridium botulinum and Listeria monocytogenes which are pathogens of concern that must be controlled for.

2019-05-22T10:47:11-07:00

Foodborne Illness Complaint Form

If you believe your illness was caused by eating at a commercial food establishment (restaurant, deli or caterer) complete the Foodborne Illness Complaint Form or call the Office of Epidemiology at (702) 759-1300. Provide your contact information so an investigator can follow up if more information is required.

2019-04-09T09:59:06-07:00

Developers

Restaurant/food establishment inspection data is now available to download. The data is helpful for developers who want a complete record [...]

2019-03-29T16:32:43-07:00

Table of Contents

Section 1 — Definitions 1.1 “Administrative Hearing Officer” defined 1.2 “Adulterated cosmetic” defined 1.3 “Adulterated device” defined 1.4 “Adulterated drug” [...]

2019-01-04T11:16:37-08:00