NORTHERN NEVADA Public Health Serving Reno, Sparks & Washoe County

General HACCP Plan Resources:

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SOP References for Operators:

Employee Handwashing and Employee Hygiene SOP	Employee Health and Exclusion SOP
Employee Training Procedures	High Temperature Dishmachine
Chemical Sanitizing Dishmachine	Three-compartment Sink

Process Specific Resources:

Reduced Oxygen Packaging (ROP) Checklist	Custom Processing
Canning	Live Molluscan Shellfish Tank
Sprouting	Smoking and Curing of Meats
Sushi Rice pH Log	Acidified Foods (Sushi Rice)
Sushi Rice Decision Tree	Guidelines for Sushi Rice HACCP Plan

Complete HACCP Plan Worksheets

Sous Vide/ Cook Chill HACCP Plan

Sushi Rice HACCP Plan

Smoking and/or Curing Meats HACCP Plan

Reduced Oxygen Packaging: Single Barrier HACCP Plan

Freeze-Drying TCS Foods HACCP Plan

General Resources for Food Establishment Operators:

• Permit to Operate Application
• Food Establishment Regulations

Check out the HACCP Information Page or Contact the Food Protection Services Program for more information.

foodsafety@nnph.org