[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-307295-105":53,"doc-detail-307295-en":127},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":120,"head_meta":122,"extra_data":124,"updated_unix":126},105,"en","catering-operational-plan-worksheet-version-5","Catering Operational Plan Worksheet - Version 5","","Catering Activities Operation Plan Worksheet for submitting an Operational Plan to Northern Nevada Public Health (NNPH) before catering services can begin. Defines catering as an approved food establishment preparing or serving food off-site and requires operators to maintain their own food establishment permit. Provides worksheet instructions for completing a minimum documentation packet, including separate Operational/HACCP Plan requirements for special processes, and notes on intermittent event locations and satellite distribution permitting. Includes a checklist covering required documentation, facility applications, process-specific information, hand-sink and sanitation requirements, transport and setup procedures, staff training and SOPs, and various food safety control logs.",{"@graph":63,"@context":119},[64,80,102],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":36,"@type":70,"position":76},"https://docshare.wps.com/template/forms/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/catering-operational-plan-worksheet-version-5/307295/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/catering-operational-plan-worksheet-version-5/307295.png","ImageObject",442,249,{"name":88,"@type":89},"Theodore","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-22","2026-09-19",true,{"@type":98,"interactionType":99,"userInteractionCount":101},"InteractionCounter",{"@type":100},"ViewAction",9,{"@type":103,"mainEntity":104},"FAQPage",[105,111,115],{"name":106,"@type":107,"acceptedAnswer":108},"When can catering operations start under the plan requirements?","Question",{"text":109,"@type":110},"Operations cannot commence until the Operational Plan is reviewed and approved by the Northern Nevada Public Health (NNPH).","Answer",{"name":112,"@type":107,"acceptedAnswer":113},"What qualifies as catering for the purposes of this worksheet?",{"text":114,"@type":110},"Catering means an approved food establishment that can serve or prepare food at a location other than its primary location.",{"name":116,"@type":107,"acceptedAnswer":117},"What documentation must be completed for special processes and food products?",{"text":118,"@type":110},"A separate Operational/HACCP Plan must be completed for each special process and food product, in addition to completing the worksheet.","https://schema.org",{"og:url":78,"og:type":121,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":123,"canonical":78},"index,follow",{"doc_id":125,"site_id":56},307295,1790132886,{"code":4,"msg":5,"data":128},{"doc_id":125,"user_id":129,"nickname":88,"user_avatar":130,"doc_module":9,"category_id":35,"category_name":36,"doc_title":59,"doc_description":61,"doc_content":131,"file_id":132,"file_url":133,"file_type":134,"file_size":135,"view_count":101,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":136,"language":137,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":138,"faqs":139,"seo_title":140,"seo_description":61,"update_tm":141,"read_time":142},7971461740886,"https://ap-avatar.wpscdn.com/davatar_3d24733baf745e90a7e4bdd5f77d97b2","Catering Activities Operation Plan Worksheet  \nIntroduction:  \nDue to the increased food safety challenges associated with catering activities (high food volumes, off-site venues, limited equipment, and temporary staff), establishment conducting catering activities must submit an Operational Plan to the Northern Nevada Public Health (NNPH) for review and approval. Operations cannot commence until the plan is approved by the NNPH.  \nCatering means an approved food establishment that is capable of serving or preparing food at a location other than its primary location.  \nOperators conducting catering activities must maintain their own food establishment permit.  \nNote:  \n• If the catering activity occurs at intermittent event locations, the event locations will not be required to obtain separate permits, however the catering company must have an Operational Plan in place.  \n• If catered food is delivered to a permanent regular drop off site such as schools, senior centers, or shelters, a separate satellite food distribution permit is required (Additional construction requirements may be required) .  \nWorksheet Instructions:  \nThe following packet represents the minimum documentation required to ensure that the process of catering in a food establishment will result in a product that is safe for human consumption. A separate Operational/HACCP Plan must be completed for each special process and food product. Please read through and complete the entire worksheet. If a section does not apply to your operation, please write “N/A”. You may attach additional documentation to the end of the worksheet, as required.  \nClick the blue boxes to fill out each section of the worksheet. Any text added to the worksheet will overwrite the example text, if provided. Instructions for filling out specific sections of the worksheet are located in section headings, as necessary. Printed and handwritten worksheets will be accepted.  \nBefore submitting this worksheet, please review the Catering Operational Plan Checklist provided on the following page. Additional documentation that is not included in this worksheet may be required for your establishment, which must be submitted alongside this completed worksheet. Incomplete plans will not be accepted or reviewed.  \nENVIRONMENTAL HEALTH SERVICES  \n1001 East Ninth Street, Building B, Reno, NV 89512 [775-328-2434 I](775-328-2434 I healthehs@NNPH.org)[ ](775-328-2434 I healthehs@NNPH.org)[healthehs@NNPH.org](775-328-2434 I healthehs@NNPH.org)[ ](775-328-2434 I healthehs@NNPH.org)[www.NNPH.org](www.NNPH.org)  \n\n| Catering Operational Plan Checklist |  |  |  |  |\n| --- | --- | --- | --- | --- |\n|  |  | Required Documentation |  | Completed |\n| Materials\u003Cbr>for\u003Cbr>New Food\u003Cbr>Facilities | Standard\u003Cbr>Applications | Application for a Permit to Operate |  |  |\n|  |  | Food Establishment Review Form |  |  |\n| Materials included for Cater ing Operationa l Plan Worksheet | Process-Specific Facility Information | Operational Plan Review Application |  |  |\n|  |  | Hand-sink requirements:\u003Cbr>• Caterer must provide an ANSI/NSF certified or equivalent certified selfcontaining hand washing station OR the venue must have a permanently plumbed hand washing station with hot and cold water service under pressure.\u003Cbr>• Permanently plumbed hand washing stations must be located within 25-feet and within line of site of the food preparation area.\u003Cbr>• A self-contained hand washing station must:\u003Cbr>o Provide pressurized potable water.\u003Cbr>o Include a potable water tank of sufficient capacity to provide water for the duration of the event. Wastewater tank must be large enough to contain wastewater for the duration of the event. |  |  |\n|  |  | Provide dispenser-fed soap and paper-towels and have a waste receptacle for\u003Cbr>paper-towel waste. |  |  |\n|  |  | List of all materials and equipment used in the preparation of the food item and identifies the designated work area (Must be ANSI certified/NSF approved or the\u003Cbr>equivalent) . ","cbCaiti7HVWouXiK","https://ap.wps.com/l/cbCaiti7HVWouXiK","pdf",1229288,23,"English","# Catering Activities Operation Plan Worksheet\n## Introduction and submission requirements\n## Worksheet instructions and completion checklist\n## Required documentation and food safety SOPs","[{\"question\":\"When can catering operations start under the plan requirements?\",\"answer\":\"Operations cannot commence until the Operational Plan is reviewed and approved by the Northern Nevada Public Health (NNPH).\"},{\"question\":\"What qualifies as catering for the purposes of this worksheet?\",\"answer\":\"Catering means an approved food establishment that can serve or prepare food at a location other than its primary location.\"},{\"question\":\"What documentation must be completed for special processes and food products?\",\"answer\":\"A separate Operational/HACCP Plan must be completed for each special process and food product, in addition to completing the worksheet.\"}]","Catering Operational Plan Worksheet - Version 5 | PDF",1789847363,8]