Notify and educate employees about emergency procedures before such an event occurs. Have a Standard Operating Procedure (SOP) document for employees; it should include the correct contact information for the local water purveyor. Employees need to know the emergency procedures in the SOP prior to an actual event; so, conduct training on what to do.
All living organisms, including fish, can have parasites. Parasites are a natural occurrence and are not necessarily due to contamination. Parasites are killed during the cooking process and therefore do not present a health concern in thoroughly-cooked fish. Parasites become a concern when consumers eat raw, undercooked, or lightly-preserved fish (e.g., sashimi, sushi, or ceviche). Freezing, as required under the 2010 Regulations, kills any parasites that may be present.
The SNHD 2010 Regulations Governing the Sanitation of Food Establishments (Regulations) apply to all food stored in a permitted establishment. The Regulations do not specifically address food for donation. Food donated to a food bank or other permit exempt charitable organization is no longer under the SNHD regulations when it leaves the permitted establishment.
An imminent health hazard (IHH) is a condition that greatly increases the chances of illness or injury to both the workers and the customers of a food establishment. Common examples of an IHH include: Fire, flooding, loss of pressurized water, loss of hot water, loss of power, broken refrigeration, floor drains backing-up/or unable to drain, pest infestation, unsanitary conditions; or, the onset of a suspected foodborne illness outbreak. Think of an emergency or a utility outage as an IHH. An IHH creates an unsafe environment for food preparation or service.
Animal food products that are served raw or undercooked present a significantly increased risk of causing a foodborne illness (i.e, “food poisoning”) because they have not been cooked to kill disease-causing germs. Food establishments that serve these types of foods must inform customers of this increased risk of illness by providing a consumer advisory on their menus.
What is the difference between cleaning and sanitizing? Cleaning is the removal of food, soil, and other types of debris from a surface. By itself, cleaning does not consistently reduce contamination to safe levels. Therefore, food-contact surfaces should be sanitized after being cleaned. Sanitizing reduces the number of illness-causing germs to acceptable levels. Cleaning and sanitizing should be done as often as necessary to prevent the cross-contamination of food.
Topics include:Cleaning and Sanitizing; Consumer Advisory; Emergency Utility Loss and IHH; Food Donations; Parasite Destruction; Requirements During a Boil Water Advisory
Archived presentations used in Food Safety Partnership meetings/ trainings.
Aquatic Health Program links and other resources.
Temporary aquatic venues open at night must meet the lighting requirements of Section 2-401 of the Aquatic Facility Regulations. Lighting specifications must be provided, and photometric plans may be required
From the time they are filled with water until the event is over and the venues emptied, temporary aquatic venues are required to have barriers meeting the requirements of Section 2-604 of the Aquatic Facility Regulations.
Lifeguards are required at temporary pools, meeting the requirements of Section 4-3 of the Aquatic Facility Regulations. One lifeguard per 1000 square feet of water surface area is required.
Temporary aquatic venues must have approved recirculation systems and components, including but not limited to pumps, filters, suction outlet covers, disinfectant feeders, gauges, and flow meters.
Temporary aquatic venues are utilized for short term, time limited, site specific events. Plan review for temporary venues is conducted in conjunction with special events.
A Like-for-Like Equipment Replacement PDF 116KB form is submitted when an equipment change is done that will not require a complete remodel submission.
The permitholder is responsible for ensuring that any additional local codes and requirements are met. Please contact the appropriate jurisdiction for more information.
Recent changes to the American National Standard for Suction Outlet Fitting Assemblies (SOFA) for Use in Pools, Spas, and [...]
A Like-for-Like Equipment Replacement PDF 116KB form is submitted when an equipment change is done that will not require a complete remodel submission.
Upon change of permit holder/ownership of an aquatic facility or aquatic venue, the new owner must apply for a health permit to the health district, per NRS 444.080, as well as the 2018 Aquatic Facility Regulations section 5-404
Non-substantial plan reviews typically include smaller projects and depend on the scope of work. The following examples require remodel submission...
Any aquatic facility owner planning to construct an aquatic venue, or planning to remodel an existing aquatic venue, must make application with SNHD and receive written approval prior to starting any work.
Additional Tips Ensure to submit all required HACCP documents for review. See the Sous Vide HACCP plan checklist [...]
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...
A sous vide packaging process is one in which foods are cooked in a sealed oxygen impermeable packaging. The product may then be cooled and stored in the packaging. Food processed in this manner is in Reduced Oxygen Package (ROP) and requires a Hazard Analysis Critical Control Point (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.
Use the two-barrier checklist to ensure you submit the required documents Ensure all information (i.e. names of documents/logs, times, [...]
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...
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.
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.
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
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.
A cook chill packaging process is one in which cooked foods are placed into oxygen impermeable packaging while still hot and the package is sealed to complete the oxygen barrier.
A directory for all HACCP forms and documents.
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.
Preliminary Meeting: A member of the Special Processes Team will meet with you to discuss your process. What is and is not allowable by regulation will be discussed and any work-arounds will be suggested.
A HACCP plan is a written document that delineates the formal procedures for following the HACCP principles developed by the National Advisory Committee on Microbiological Criteria for Food.
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.
Restaurant/food establishment inspection data is now available to download. The data is helpful for developers who want a complete record [...]
Link to actual page.
The Think Risk Training Workbook was developed to introduce basic food safety concepts to the regulated community and to help the person-in-charge of a food establishment to focus on control of the 5 foodborne illness risk factors
Disclaimer:The health district does not guarantee the accuracy of the information reported on this web site, and disclaims liability [...]
Operators must submit a completed application to the Southern Nevada Health Districh for approval. Applications should be submitted on-line, [...]
Fact Sheet What is a CGC? A Consolidated Grade Card (CGC) is a modification of the original Southern Nevada [...]
The purpose of the program is to inspect all conditionally exempt small quantity generator (CESQG) facilities that generate ≤ [...]
Resources are available as PDF files and YouTube videos.
Download a PDF of this Policy This policy is current as of December 2022. [...]
Return to Table of Contents 15.1 Severability clause Should any section, paragraph, sentence, phrase, or provision of these Regulations [...]
Return to Table of Contents 14.1 Cease and Desist Orders and tattoo establishment Closure Orders If any violation or [...]
Return to Table of Contents 13.1 Agent of Health Authority identification An agent of the Health Authority shall wear [...]
Return to Table of Contents 12.1 Regulation of new construction and renovation of a tattoo establishment The construction of [...]
Return to Table of Contents 11.1 Special Event permit application 11.1.1 A Body Art Special Event Health Permit (formerly [...]
Return to Table of Contents 10.1 Application for Tattoo Operator Health Card Application for a Tattoo Operator Health Card [...]
Return to Table of Contents 9.1 Tattoo establishment Health Permit required All tattoo establishments must have a current and [...]
Return to Table of Contents 8.1 Preparing for tattoo procedure 8.1.1 The skin and the surrounding area where the [...]
Return to Table of Contents 7.1 Patron age requirements and other age restrictions 7.1.1 No persons under the age [...]
Return to Table of Contents 6.1 Tattoo operators 6.1.1 It shall be unlawful for any person to act as [...]
Return to Table of Contents5.1 Responsible person5.1.1 The Health Permit holder for a tattoo establishment may designate a responsible person [...]
Return to Table of Contents 4.1 Public areas The entire premises of the establishment must be kept clean, sanitary and [...]
Return to Table of Contents 3.1 Body art work stations 3.1.1 There shall be a minimum of one hundred (100) [...]
Return to Table of Contents Substantial hazards to public health and safety include, but are not limited to: 2.1 Substantial [...]
Return to Table of Contents Summary of abbreviations of terms used in these Regulations EPA – United States Environmental Protection [...]
Section 1 — Definitions1.1 “Administrative Hearing Officer” defined1.2 “Adulterated cosmetic” defined1.3 “Adulterated device” defined1.4 “Adulterated drug” defined1.5 “Advertisement” defined1.6 “Agency [...]
The health district conducts unannounced inspections of food establishments at least once a year. Inspections are posted online approximately [...]
In an effort to reduce the use of paper as of October 1, 2018, Southern Nevada Health District [...]
