Southern Nevada Health District Cooperative Agreement for Advancing Conformance with the Voluntary National Retail Food Regulatory Program Standards.

项目摘要/摘要 对标准的自我评估确定了以下最需要补充的领域 注意：需要一项书面和执行的纠正行动政策，这将作为 开发质量保证计划的基础；继续朝着标准化方向努力 检查人员；通过新的食品法规，更好地反映2013年 食品代码。创新的培训方案也被确定为战略举措，以 推动对年内19,000家食肆的风险因素进行积极管理控制 内华达州南部。这些计划包括发放食品安全信息卡 操作，可在检查过程中向食品处理人员播放的食品安全视频， 在SNHD设施开发一个培训厨房，并创建一个特殊语言团队。 在自我评估过程中学到的一个重要教训是，团队合作绝对是 必不可少的。因此，在五年合作协定期间提出的项目将 让各级EH员工参与进来。环境卫生总监将履行一份提供监督和指导的名册， EH经理将领导风险因素研究，EH主管将担任项目负责人 专家将领导和组成项目团队，EH培训办公室将制定 政策和提供支持。EH食品操作计划、培训办公室、设施 设计评估和许可(前计划审查)和特别计划办公室，是 由60名环境健康(EH)专家、9名高级EHS、1名EH培训人员组成 9名环境卫生监督员、2名环境卫生经理和1名环境卫生总监。这些工作人员每人都带着 一套独特的技能，将导致这些食品安全创新的成功完成 教育、培训和合规，从而使SNHD更接近于遵守 FDA计划标准。

Project Summary/Abstract A self assessment of the Standards has identified the following areas most in need of additional attention: the need for a written and implemented corrective action policy, which will serve as a foundation to develop a quality assurance program; continued work toward standardizing inspection staff; and the adoption of new food regulations that more closely mirror the 2013 Food Code. Innovative training programs have also been identified as strategic initiatives to promote active managerial control of the risk factors in the 19,000 food establishments in Southern Nevada. These programs include food safety information cards to be given to operations, food safety videos that can be shown to food handlers during inspections, development of a training kitchen at the SNHD facility, and creating a Special Languages Team. A major lesson learned during the self assessment process is that teamwork is absolutely essential. Owing to this, the projects proposed over the five year Cooperative Agreement will involve all levels of EH Staff. The EH Director will fulfill a roll providing oversight and direction, the EH Manager will lead the Risk Factor Study, EH Supervisors will act as Project Leads, EH Specialists will lead and comprise project teams, and the EH Training Office will develop policies and provide support. The EH Food Operations Program, Training Office, Facilities Design Assessment and Permitting (formerly plan review) and Special Programs Office, are made up of 60 Environmental Health (EH) Specialists (EHSs), 9 Senior EHSs, 1 EH Training Officer, 9 EH Supervisors, 2 EH Managers, and 1 EH Director. These staff members each bring a unique skill set that will lead to successful completion of these innovations in food safety education, training, and compliance, thereby bringing the SNHD closer to compliance with the FDA Program Standards.