NAC446.198. Person in charge and holder of permit: Qualifications and responsibilities.

     1. The responsibility for assuring that the employees of a food establishment comply with the provisions of this chapter must be clearly assigned to the person in charge of the establishment.

     2. The person in charge must be the holder of the permit for the operation of the establishment or a person designated by the holder of the permit to be in charge. The holder of the permit shall ensure that a person in charge is present at the food establishment during all hours of operation.

     3. The person in charge of a food establishment must be able to demonstrate a knowledge of and apply the provisions of this chapter regulating the protection and sanitation of food, including, but not limited to, a knowledge of:

     (a) The proper sources of food;

     (b) Safe temperatures and time relationships for potentially hazardous food;

     (c) The elements of good personal hygiene;

     (d) Approved procedures for washing equipment and utensils;

     (e) The storage and use of toxic items; and

     (f) The control of insects, rodents and other animals.

     4. A food establishment in which customers serve themselves must be supervised by persons who are trained in procedures for correcting any unsanitary conditions created by the customers.

     (Added to NAC by Bd. of Health, eff. 10-14-88; A 5-23-96)