January 25, 2021

January 25, 2021

• Thank you for attending!

• Platform: WebEx Events• You are not able to unmute

• You cannot show your camera

• Use chat to share ideas, ask questions, give comments. Chat to “All Panelists”• Send questions at any time, some will be held until Q&A time

• A copy of the slides will be posted on www.snhd.info/ehrcp

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• Welcome & meet and greet the SNHD Food Operations Leadership Team

• Is a Waiver Required?

• Outbreak Prevention and Response Web Resources

• EH Updates

• Q&A

• Director – Chris Saxton

• Food Operations General Inspection Manager – Aaron DelCotto• Carol Culbert, Spring Valley Office Supervisor

• Jason Kelton, North LV Office Supervisor• Robert Urzi, Henderson Office Supervisor

• Tamara Giannini, Strip Office Supervisor

• Tanja Baldwin, Downtown Office Supervisor

• Food Operations Regulatory Compliance Manager – Larry Rogers• Christine Sylvis, Regulatory Support Office Supervisor• Nikki Burns Savage, Specialized Foods Office Supervisor

• Consumer Health Manager – Karla Shoup• Candice Sims, Plan Review Supervisor

• Mark Bergtholdt, Special Programs Supervisor4

• Robert Urzi, Henderson Office Supervisor

• Tamara Giannini, Strip Office Supervisor

• Tara Edwards, Senior EHS in the Regulatory Support Office, Special Processes Team

• Jacob Billings, Senior EHS in the Specialized Food Office

• Mikki Knowles, Senior EHS in the Downtown Office

• New Staff (EHS):• Abegail Reyes (12/7/20)• Janette Kiernan (12/7/20)• Jessica Ward (12/7/20)• Natasha Thaweesee (12/7/20)• Heather Woods (transfer from Aquatic Health 12/7/20)• Bradon Bucher (1/19/21)

Is a

Waiver

Required?

6

Presented by Tara Edwards, Senior EHS

Purpose

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Discuss newly enforced waiver requirementsDiscuss

Discuss exemptions Discuss

Discuss possible alternative methods that do not require waiver approvalDiscuss

Definitions

• WAIVER means a written agreement between the SNHD and a permit holder that authorizes a modification of one or more requirement of the Regulations, if in the opinion of the SNHD, a health hazard or nuisance will not result from the modification. Supporting documents may include, but is not limited to, operational plans, HACCP plans, scientific challenge studies, monitoring logs, validation studies from certified processing authorities, and labeling.

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Definitions

• HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) PLAN means a written document that delineates the formal procedures for following the HACCP principles developed by the National Advisory Committee on Microbiological Criteria for Food.

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Operating a Molluscan Shellstock Life-Support System Template Available

Waiver and HACCP Required• Any live molluscan shellstock

(oysters, mussels, clams, and scallops) stored in a water system• Applies if shellstock is for human

consumption

• Regardless of depth of water

• Regardless of type of permit where is located (warehouse, restaurant, etc.)

Not Required/Alternative • Molluscan shellstock in water

systems for display only (i.e. shellstock will not be consumed)

• Water systems for animal other than molluscan shellstock• Crustacean, Finfish, Snails, etc.

• Molluscan shellstock stored by a method other than a water system• On ice, in refrigeration, etc.

10

FermentationMultiple Templates Available

• Waiver with or without HACCP Required• Use of a starter culture

• Koji, Lactobacillus, SCOBY, etc.

• Processes requiring TCS foods to be held in temperature danger zone for extended time

• Product started as TCS but rendered non-TCS• Extended shelf life or held in temperature

danger zone

• Common examples: yogurt, cheese, cabbage kimchi, kombucha

• Not Required/Alternative• Food was never a TCS and no starter

culture added• Example: Radish kimchi without TCS

ingredients or starter culture

• TCS food without starter culture and consistently maintained under refrigeration without extended shelf life• Ex: Dry aged meat

• Breads• Example: Sour dough bread, Injera

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Drying Produce Using a Heating or Freeze-Drying Method Several Drying Templates Available

Waiver Required

• Any TCS produce that is dried using a freeze drying, cooking or dehydrating process and• Process takes longer than 4 hours AND• Resulting product has an extended shelf life or

is maintained in temperature danger zone without using time as public health control

Not Required/Alternative

• Product that was never a TCS• Dried lemons, plain tortilla

• Dehydration process took less than 4 hours• Examples:

• Most potato chips and CRISPY dried onion strings (Aw <.0.88)

• Breads/ pastries topped with extremely dry plant product• Bread topped with crispy dry tomatoes or

crispy dried cheese• Note: Breads with TCS toppings or fillings

(meats, cheese, heat treated vegetables) stored at room temperature may need documentation to prove non-TCS

• 3rd party lab testing may be required for some products

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Is It a TCS?13

Drying Meat, Fish, or Poultry using a Heating or Freeze-Drying Method Templates Available

Waiver Required• Any meat, fish, or poultry

that is dried using a freeze drying, cooking or dehydrating process and • Extended shelf life or held

in temperature danger zone without time as a public health control

• Common examples: beef jerky, chicharron with meat attached, and dried fish

Not Required/Alternative• Dried meat, fish, or poultry

that is maintained as a TCS (time/temperature)

• Chicharron with skin only• No meat attached

• Bacon cooked crisp

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Adding Preservatives with an Upper Limit or Adding Additives as a Method of Drying

Waiver and HACCP Required• Adding any additive/

preservative with an upper limit as detailed by the FDA

• Adding salts, sugars, etc. to render a TCS to lower water activity and • Product is maintained in

temperature danger zone or extended shelf life

• Example: salt “cured” eggs

Not Required/Alternative• Using an additive without an

upper limit (salt, sugar, etc.) for a TCS food and product is treated as a TCS

• Using an additive without an upper limit for a non-TCS product

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Adding Additives as a Method of Preservation-Acidification Template Available for Acidification

Waiver and HACCP Required• Any TCS food to which the pH has

been lowered by adding an acid (e.g., vinegar, citric acid, lime, lemon, etc.) and• Resulting product is held in

temperature danger zone without using time as a public health control or product has an extended shelf life

• Examples: salsa, pickled TCS vegetables

Not Required/Alternative• Sushi rice is currently exempt per

regulations

• Product that was never a TCS• Example: Pickled non-TCS vegetables

without any heat treatment

• TCS ingredients/product to which an acid has been added but final product still treated as TCS• Example: Acidified salsa that is maintained

in refrigeration for 7 days or less

16

Jam, Jelly, Fruit Preserve, and Fruit ButterTemplate Available

Waiver with or without HACCP Required

• Jams, Jellies, Fruit Preserves and Fruit Butters rendered a non-TCS not utilizing a standardized recipe as defined in 21 CFR 150 • Extended shelf life• Maintained in temperature danger

zone not using time as a public health control

• Some of these products may only require lab testing (dependent on recipe)

Not Required/Alternative• Jams, Jellies, Fruit Preserves, and

Fruit Butters utilizing a standardized recipe per 21 CFR 150

• Jams, Jellies, Fruit Preserves, and Fruit Butters maintained under refrigeration for 7 days or less or held under time as a public health control

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Enforcement/Timeline for Plans Not Previously Enforced

• Facilities notified during routine inspections in 2019-2020 of the requirement of HACCP plans as required by regulation starting July 2020

• If currently conducting any process that requires a waiver contact the SNHD Special Processes Team

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Other Processes Requiring a HACCP Plan 19

If you fail to plan, you are planning to fail.-Benjamin Franklin 20

Questions?

Tentative HACCP Course Dates(updated after FSP Meeting)

• April 6, 2021

• May 3, 2021

• June 7, 2021

• Please check www.snhd.info/ehrcp for registration when available.

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Outbreak Prevention and Response Web ResourcesLauren DiPrete, MPH, REHSSenior Environmental Health Specialist

New Section of Website With Resources

• Outbreak Prevention and Response section added to SNHD website

• www.snhd.info/opr

• OPR= Outbreak Prevention and Response

Who is it for?

• Restaurant Management

• Owners, chefs, front and back of house managers

• Hotel Management

• Directors of food and beverage, housekeeping, hotel operations

• Childcare Management

• Owners, managers, shift leads

• Business Support Roles

• Consultants

What topics does it cover?

• Common outbreak pathogens and how to address them

• What different kinds of facilities need to know

• Ways to control outbreaks once they’ve started

• Information on how SNHD detects and responds to outbreaks

What types of resources does it have?

• Checklists

• Handouts

• Disinfection guidance

• Logs

• Short videos

• Recall Info

• Local and national illness statistics

Let’s take a tourwww.snhd.info/opr

EH Updates

Presented by Vanessa Ortiz, EHS II; Kelly Bumgarner, Children's Advocacy Alliance; Ray Chua, SNHD Business Group Supervisor; Alexis Barajas, EH Training Officer

• Purpose• Determine foodborne illness (FBI) risk factors that require the most

attention

• Assess Food Ops program (strengths and gaps)

• Expectations• Reduce occurrence of FBI risk factors identified at the end of the

study• Establish intervention strategies

• Post 2016 Intervention Strategies: Handwashing “Soapy” and Allergen Awareness

• Baseline studies• Restaurants 2016

• Report available at http://www.southernnevadahealthdistrict.org/permits-and-regulations/food-establishment-operations/

• Schools 2017

• Retail Stores 2018

• Restaurant data collection started November 2020• 67 Fast Food; 67 Full-Service Facilities

• Non-regulatory/Educational visit

• Data collectors: Five inspectors

• About us• CAANV.org

• Menu Messaging• First is Best• Wording Matters• McDonalds, Black Bear Diner

• Contact info: [email protected]

• Closure extended through the NV Statewide Pause (at least 2/15/21)

• Check website (www.snhd.info) for updates and to schedule an appointment when available• Currently, we expect to offer initial cards, renewals, and duplicates

upon reopening by appointment only

• First time Food Handler Card applicants are able to work without a card until March 31, 2021

• Food Handlers with expired card are able to work until June 30, 2021 with the expired card

New Training Resource

• Spanish conversions of the food handler safety training video series are available online• http://www.southernnevadahealthdistrict.org/programs/food-

handler-safety-program/; Videos en Espanol

• For latest information and updates, visit https://nvhealthresponse.nv.gov/

• NV Statewide Pause went into effect 11/24/20 and was extended for 30 days on 1/13/21• CURRENT STATUS: MITIGATION MEASURES

• Restaurants and Bars may continue to operate under strict social distancing requirements at 25% occupancy-indoor and outdoor.

• No more than 4 patrons per table and seating at bar or counter tops must continue to be socially distanced under the existing guidelines.

• Restaurants and bars should continue to have hand sanitizer available and should be conducting health screenings and/or temperature checks.

• Restaurants and bars that serve food, reservations are required – no walk-ins.

• Retail & Grocery Stores with over 50,000 sq. ft. capacity• May operate under strict social distancing requirements at NO MORE

THAN 50% OCCUPANCY based on applicable fire code

• MUST have "counters" at all public entrances to manage capacity

• Are encouraged to conduct temperature screenings before entry and, at a minimum, MUST have health screening signage at public entrances

• Grocery stores: May not offer self-serve food options, like salad bars and unpackaged dry goods, nuts, seeds, coffee, etc

• Gaming operations• Restricted to have no more than 25% occupancy and must operate

pursuant to requirements issued by the Nevada Gaming Control Board, including health and safety policies. Restaurants and bars within gaming establishments are restricted to the 25% capacity.

• Public Gatherings• Public gatherings are limited to no more than 50 individuals or 25 percent

of fire code capacity, whichever is less, under strict social distancing requirements.

• This includes places of worship, indoor movie theaters, live theater performances, casino showrooms, weddings, funerals, milestone celebrations and any other event where members of the public may be gathering together at the same time, in the same place, for the same purposes.

• No large gathering plans are approved during this time. Again, ALL gatherings MUST be limited to 50 people or 25 percent, whichever is less.

• For latest information, visit www.snhd.info, COVID-19 Resources

• NV COVID-19 PLAYBOOK VERSION 3: https://media.southernnevadahealthdistrict.org/download/COVID-19/resources/playbook/NEVADA-COVID-19-VACCINE-PLAYBOOK-V3-BRIEF.pdf

• Email questions to [email protected]

Questions & AnswersUse chat to send questions to All Panelists

What’s on your mind?

Questions about Regulations? Inspection Reports?

Share your ideas

• Contact us at [email protected]

• Presentation slides will be available at www.snhd.info/ehrcp, Presentations – Food Safety Partnership

• Next Meeting April 26, 2021

• Agenda topics?