• Ensure to submit all required HACCP documents for review.  See the Cook Chill HACCP Plan Checklist for details.
• Ensure all information (i.e. names of documents/logs, times, temperatures, etc.) is consistent throughout the HACCP plan.
• Ensure all logs contain space to document monitoring as detailed in the HACCP plan.
• Multiple logs, such as cooking, bagging, and cooling, can be combined into one log for ease of use.
• Ensure that logs are monitored by one person and verified by a different person.
• Sample and template documents can be found here.

HACCP@SNHD.org
(702) 759-0500

Nevada Relay “Dial 711” (TTY)
After Hours & Public Health Emergencies
(702) 759-1000