Nevada Administrative Code › Chapter 446 - Food Establishments › MANAGEMENT AND PERSONNEL › Section 446.053 - Person in charge: Duties generally

Current through June 11, 2024
The person in charge at a food establishment shall ensure
				that:
1. The operation of the food
			 establishment is not conducted in a private home or in a room used as living or
			 sleeping quarters as provided in
			 NRS
			 446.020 and
			 446.870;
2. Persons unnecessary to the food
			 establishment operation are not allowed in the food preparation, food storage
			 or warewashing areas, except that brief visits and tours may be authorized by
			 the person in charge if steps are taken to ensure that exposed food, clean
			 equipment, utensils and linens, and unwrapped single-service and single-use
			 articles are protected from contamination;
3. Employees and other persons, including,
			 without limitation, delivery and maintenance personnel and pesticide
			 applicators, entering the food preparation, food storage and warewashing areas,
			 comply with this chapter;
4.
			 Employees are effectively cleaning their hands, by routinely monitoring the
			 employees' handwashing;
5.
			 Employees are visibly observing foods as they are received to determine that
			 the foods are from approved sources, delivered at the required temperatures,
			 protected from contamination, unadulterated and accurately presented, by
			 routinely monitoring the employees' observations and periodically evaluating
			 food upon its receipt;
6. Employees
			 are properly cooking potentially hazardous food (time/temperature control for
			 safety food), including being particularly careful in cooking those foods known
			 to cause severe foodborne illness and death, including, without limitation,
			 eggs and comminuted meats, through daily oversight of the employees' routine
			 monitoring of the cooking temperatures using appropriate temperature measuring
			 devices which are properly scaled and calibrated;
7. Employees are using proper methods to
			 rapidly cool potentially hazardous foods (time/temperature control for safety
			 foods) that are not held hot or are not for consumption within 4 hours, through
			 daily oversight of the employees' routine monitoring of food temperatures
			 during cooling;
8. Consumers who
			 order raw or partially cooked ready-to-eat foods of animal origin are informed
			 that the food is not cooked sufficiently to ensure its safety;
9. Employees are properly sanitizing cleaned
			 multiuse equipment and utensils before the equipment or utensils are reused,
			 through routine monitoring of solution temperature and exposure time for hot
			 water sanitizing, and chemical concentration, pH, temperature and exposure time
			 for chemical sanitizing;
10.
			 Consumers are notified that clean tableware is to be used when they return to
			 self-service areas, including, without limitation, salad bars and
			 buffets;
11. Except when approval
			 is obtained from the health authority, employees are preventing
			 cross-contamination of ready-to-eat food with bare hands by properly using
			 suitable utensils, including, without limitation, deli tissue, spatulas, tongs,
			 single-use gloves or dispensing equipment;
12. Employees are properly trained in food
			 safety, including, without limitation, food allergy awareness, as it relates to
			 their assigned duties;
13. Food
			 employees and conditional employees are informed in a verifiable manner of
			 their responsibility to report to the person in charge information about any
			 symptoms they may have as those symptoms relate to diseases that are
			 transmissible through food; and
14.
			 Written procedures and plans, where specified by the requirements set forth in
			 this chapter and as developed by the food establishment, are maintained and
			 implemented as required.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940