Nev. Admin. Code § 446.052 - Person in charge: Demonstration of knowledge

1. Based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the health authority knowledge of the prevention of foodborne illness, application of the Hazard Analysis and Critical Control Point principles and the requirements of this chapter. The person in charge may demonstrate this knowledge by:

(a) Being a certified food protection manager who has shown proficiency in the required information through passing a test that is part of an accredited program; or

(b) For a low-risk food establishment or temporary food establishment, responding correctly to the questions of the health authority as they relate to the specific food establishment.

2. As used in this section:

(a) "Accredited program" means a program which certifies a person to be a food protection manager and which:

(1) Has been evaluated and listed by an accrediting agency as conforming to national standards for organizations that certify persons as food protection managers; or

(2) Provides to such persons other training acceptable to the health authority.

(b) "Low-risk food establishment" means a food establishment, including, without limitation, most convenience stores, food establishments that prepare, serve or sell only prepackaged, nonpotentially hazardous foods (nontime/temperature control for safety foods) and food establishments that heat only commercially processed, potentially hazardous foods (time/temperature control for safety foods) for hot holding. A low-risk food establishment:

(1) Does not include a food establishment where the cooling of potentially hazardous foods (time/temperature control for safety foods) takes place.

(2) May include, upon evaluation by the health authority, a food establishment that would otherwise be involved in more complex food preparation, but has shown by way of historical documentation to have achieved active managerial control of risk factors for foodborne illness related to the food establishment.

Notes

Nev. Admin. Code § 446.052

Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013

NRS 439.200, 446.940