//Waiver Request Application Process

Waiver Request Application Process

A waiver is a written agreement between the health authority and a permit holder that authorizes a modification of one or more requirements of Regulations Governing the Sanitation of Food Establishments if, in the opinion of the health authority, a health hazard or nuisance will not result from the modification.

Supporting documents of a waiver may include, but are not limited to, operational plans, Hazard Analysis Critical Control Point (HACCP) plans, scientific challenge studies, monitoring logs, validation studies from certified processing authorities and labeling. (Regulation 1-202 [Definitions])

An application for a waiver must be completed and applicable fees paid to the Health Authority before the waiver request will be considered. Depending upon the subject matter of the waiver request, a HACCP plan may be required.

Cook-chill and sous vide operations utilizing the methods described below, prior to the implementation of the 2010 regulations, must submit waiver requests within six months of regulation implementation. Equipment waivers must be submitted within 5 business days of submission of the permit application to allow adequate time for evaluation and processing. We do not recommend beginning construction or demolition until a determination has been made on the waiver request.

Applications & Guidelines

Application and fee payment may be made at the Southern Nevada Health District Main Facility, 280 S. Decatur, Las Vegas, Nevada. Review of applications shall take place following the implementation of the 2010 Regulations Governing the Sanitation of Food Establishments on November 1, 2010.

When a waiver is required:

Contact Information

Phone: (702) 759-0588

Email: environmentalhealth@snhd.org

 

Updated on: June 12, 2019

2019-06-12T11:53:20+00:00