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

项目总结/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：需要一个书面的和执行的纠正行动政策，这将作为一个 基金会制定质量保证计划;继续努力实现标准化 检查人员;以及通过新的食品法规，更密切地反映2013年 食品法典。创新培训方案也被确定为战略举措， 在全港19，000间食肆推行积极的风险管理措施， 南内华达州。这些方案包括向下列人员发放食品安全信息卡： 操作，食品安全视频，可以显示给食品处理人员在检查， 在SNHD设施开发培训厨房，并创建特殊语言团队。 在自我评估过程中学到的一个主要教训是，团队合作绝对是 具有本质意义因此，在五年合作协议中提出的项目将 涉及所有级别的EH员工。EH总监将履行职责，提供监督和指导， EH经理将领导风险因素研究，EH主管将担任项目负责人，EH 专家将领导和组成项目小组，环境卫生培训办公室将制定 政策，提供支持。EH食品运营计划，培训办公室，设施 设计评估和许可（以前的计划审查）和特别计划办公室，是 由60名环境健康（EH）专家（EHS）、9名高级EHS、1名EH培训专家组成 主管、9名EH主管、2名EH经理和1名EH总监。这些工作人员每人带来 一套独特的技能，将导致成功完成这些创新的食品安全 教育、培训和合规，从而使SNHD更接近合规， 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.