Nevada Administrative Code
Chapter 446 - Food Establishments
MANAGEMENT AND PERSONNEL
Section 446.052 - Person in charge: Demonstration of knowledge
Universal Citation: NV Admin Code 446.052
Current through February 27, 2024
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.
Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013
NRS 439.200, 446.940
Disclaimer: These regulations may not be the most recent version. Nevada may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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