Nevada Administrative Code (Last Updated: January 6, 2015)

NAC446.023. “Plan for analyzing the hazards of critical control points” defined.

Latest version.

“Plan for analyzing the hazards of critical control points,” commonly known as an “HACCP plan,” means a written document created by a food establishment that sets forth the formal procedures for following the principles of the “Hazard Analysis and Critical Control Point System,” developed by the National Advisory Committee on Microbiological Criteria for Foods and available from the United States Department of Agriculture, 1255 22nd Street N.W., Washington, D.C. 20250-3700.

(Added to NAC by Bd. of Health, eff. 5-23-96)

                    
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