HACCP & Operational Plans

Special Processes: HACCP & Operational Plans

Establishments that wish to conduct special processes or procedures that fall outside the scope of the Washoe County Food Regulations are required to submit a HACCP plan or Operational plan to protect against health hazards.

 

What is a HACCP Plan and when is one required?

Hazard Analysis Critical Control Point (HACCP) Plans are written operational plans for specific food processes that have elevated food safety risks. These plans outline the specific hazards related to a food process and how they will be monitored and controlled. Resources on this site have been designed to help operators determine if they need a HACCP Plan and provide access to the documents required for submission of HACCP Plans to Northern Nevada Public Health for approval.  All HACCP plans must be submitted with the applicable Waiver and HACCP Plan Review Application or HACCP Plan Review Application and associated fee.

 

The following activities require a HACCP Plan AND waiver:

• Smoking/Curing food for preservation;
• Canning food;
• General acidifiction (e.g. pickling);
• Acidification of sushi rice; 
• Fermentation of TCS foods;
• Freeze drying of TCS foods;
• Dehydrating TCS foods;
• Reduced oxygen packaging (ROP) with single barrier;
• Sprouting of beans/sprouts;
• Custom processing of animals;
• Molluscan shelfish life-support system; or
• Preparing food by another method that is determined by Northern Nevada Public Health to require a waiver.

 

The following activities require ONLY a HACCP Plan:

• Reduce oxygen packaging (ROP) with two barriers (e.g. Commercially manufactured cheese, USDA inspected cured meats, frozen fish);
• ROP packaging using Cook Chill or Sous Vide;
• Packaging juice in a retail food establishment;
• Unpasteurized, unpackaged juice for highly susceptible populations;
• Operating a Food Processing Establishment that produces potentially hazardous foods; or
• Certain instances when operating an Outdoor Food Establishment or an Uncategorized Food Establishment.

 

What is an Operational Plan and when is one required?

Operational Plans are written and approved documents that details specific practices or procedures that are intended to ensure that: an establishment is maintained in a clean and sanitary condition, and  activities associated with the establishment’s operations do not compromise public health. The submittal of a Operational Plan requires a plan review fee which can be found on the NNPH Fee Schedule.

 

The following activities require an Operational Plan:

• Dogs on the Patio
• Barbeques
• Outdoor Food Establishments
• Catering
• Non-Continuous Cooking
• Pool Decks

 

Application & approval process

• Plan Submission
  • Plan submitted and review fee paid
  • Operational plans are assigned to individual members of the Special Process Review Team
  • HACCP plans are reviewed by the full Special Process Review Team
  • Facilities are encouraged to schedule meeting with Special Processes Review Team prior to submission 
• Plan Review
  • Iterative editing until plan is complete
  • Plan cancelled if facility does not respond within 30 days
• Conditional Approval 
  • Conditional approval letter issued
  • Operator may begin special process
• Validation Inspection
  • Team member validates the plan at on-site inspection within 30 days
  • May need to edit plan, reinspection required (paid)
• Final Approval
  • Final approval letter issued
  • Plan reviewed at future routine inspections

 

For additional information and guidelines on writing your HACCP plan contact us at foodsafety@nnph.org