EX B SAFE 01 RK FK HACCP Development and Control Framework.xlsx
XLSX spreadsheet 61 KB Posted
- Solicitation number
- B27000433
- Issued by
- Hawaii
About this file
Summary of HACCP Development and Control Framework for Regional Kitchen Operations
This document is a HACCP (Hazard Analysis Critical Control Point) development framework prepared for the Hawaii Department of Education's regional kitchen and finishing kitchen food safety system. The file serves as an interim, non-approved baseline for validating food safety controls across 18 mapped process steps, from approved supplier sourcing through student service and disposition. The framework identifies 11 potential Critical Control Points (CCPs) requiring contractor and Hawaii Department of Health regulatory validation before operations commence, with no currently approved CCPs pending final regulatory review. The document establishes that the regional kitchen and finishing kitchen food paths are treated as one connected safety system, with each handoff assigned a responsible owner, record, and corrective-action path. All critical limits, monitoring frequencies, corrective actions, and verification methods are designated as pending approved HACCP and regulatory validation, with process steps spanning supplier approval (HACCP-01) through cleaning and sanitation (HACCP-18). The framework references supporting control documents including standardized logs (SAFE-02 through SAFE-04), production procedures, menu specifications, equipment documentation, and sanitation protocols.
The development framework requires validation of multiple potential CCPs including receiving (HACCP-02), storage (HACCP-03), cooking (HACCP-05), cooling/blast chilling (HACCP-06), hot/cold holding (HACCP-08), transportation (HACCP-10), finishing kitchen receiving (HACCP-11), finishing kitchen storage/staging (HACCP-12), thawing (HACCP-13), and rethermalization (HACCP-14). The document includes a hazard control review register with 18 identified hazards tied to regulatory baseline D27-055, a verification schedule with seven planned verification activities (regulatory review, operational trials, mock recall, record review, instrument calibration, corrective action review, and change control), and a HACCP change-control log requiring routine review when menus, recipes, ingredients, suppliers, equipment, processes, corrective-action trends, or regulatory requirements change. All verification activities remain in "Not Started" status pending contractor engagement and regulatory approval, with the framework explicitly stating that detailed hazard-analysis rationale, critical limits, monitoring methods, and corrective actions require completion through the approved HACCP development and regulatory review process before applicable operations begin.
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Executive Summary
| SAFE-01 | HACCP Development Snapshot | ||||
| This file is a turnover/development control, not an approved food-safety plan. It intentionally keeps CCP designations and critical limits pending until contractor/regulatory validation. | ||||
| Mapped Process Steps | Potential CCPs to Validate | Approved CCPs | Pending Regulatory Review | Approved System Steps |
| 18 | 11 | 0 | 0 | 0 |
| Control Principle |
| 1. The Regional Kitchen and Finishing Kitchen food path is treated as one connected safety system; every handoff has an owner, record and corrective-action path. |
| 2. Critical limits are not invented here. Enter them only from the final approved HACCP/regulatory basis. |
| 3. Use SAFE-02 as the standardized log set, SAFE-03 for traceability/recall, and SAFE-04 to test the traceability system. |
| 4. Contractor/DOH-approved products may supersede this development framework. Preserve the crosswalk/version history so the successor knows what became controlling. |
Process Flow HACCP Map
| SAFE-01 | RK/FK HACCP Development & Control Framework | ||||||||||||||||||||||
| INTERIM DEVELOPMENT BASELINE - NOT AN APPROVED HACCP PLAN. The operating-support contractor and applicable Hawaiʻi DOH/regulatory authority are expected to validate the HACCP format, hazard analysis, CCP designations, critical limits, monitoring, corrective actions and verification before applicable operations begin. | ||||||||||||||||||||||
| Step ID | Process Stage | Location | Process / Handoff | Food / Product Scope | Hazard / Control Topics to Validate | Current Control / Related Procedure | Control Point Status | Critical Limit / Standard | Monitoring Method | Monitoring Frequency | Responsible Role | Record / Log | Corrective Action | Verification Method | Verification Role | Related Menu / Recipe / Product | Related Binder File | Opening Critical? | Development Status | Regulatory Review | Last Reviewed | Notes / Source Basis |
| HACCP-01 | Approved supplier / source | RK | Supplier approval and product sourcing | All received food/products | Approved supplier requirements; product specification; source/traceability; substitution control | PROC-02 / PROC-05 | Not Evaluated | Pending approved HACCP / regulatory validation | Vendor/specification/document review | TBD | Procurement / food-safety role | Approved supplier / product record | Hold or reject product / resolve source documentation as approved | Record review | Food Safety / HACCP | PROC-02; PROC-05 | Yes | State Baseline | Not Requested | D27-055 requires approved-supplier, receiving and traceability controls. | ||
| HACCP-02 | Receiving | RK | Receive food and supplies | Ambient, refrigerated, frozen and other products | Condition, temperature verification where applicable, quantity, dating/lot, traceability, approved product | LOG-03 adapted to RK / PROC controls | Potential CCP - Validate | Pending approved HACCP / regulatory validation | Observation / temperature / document verification | Each receipt or as approved | Receiving role | SAFE-02 Receiving Log | Hold/reject/segregate and escalate per approved criteria | Record review / observation | Food Safety / HACCP | SAFE-02; SAFE-03; PROC-05 | Yes | State Baseline | Not Requested | D27-055 requires receiving, temperature verification, traceability and corrective action. | ||
| HACCP-03 | Storage | RK | Dry / refrigerated / frozen storage | Received ingredients and prepared product | Storage condition; time/temperature where applicable; dating; FIFO; segregation; allergen/cross-contamination control | Future inventory/SOP controls | Potential CCP - Validate | Pending approved HACCP / regulatory validation | Storage observation / temperature record | TBD | Storage / receiving role | SAFE-02 Storage Log | Hold/relocate/evaluate/dispose product per approved procedure | Record review / observation | Food Safety / HACCP | SAFE-02; SOP products | Yes | State Baseline | Not Requested | D27-055 calls for storage, FIFO/dating/labeling and allergen/cross-contamination controls. | ||
| HACCP-04 | Preparation / staging | RK | Pre-preparation, staging and assembly | Ingredients / recipes | Cross-contamination prevention; allergen controls; time/temperature exposure; approved recipe / measurement / sequencing | MENU-03 / MENU-04 / production QC | Control Step | Pending approved HACCP / regulatory validation | Direct observation / production record | Per batch or as approved | Production role | Production record / SAFE-02 as applicable | Stop/hold/correct process and document as approved | Supervisor verification | Food Safety / HACCP | MENU-03; MENU-04 | Yes | State Baseline | Not Requested | D27-055 requires preparation, cross-contamination and allergen controls. | ||
| HACCP-05 | Cooking | RK | Cook applicable menu items | Cooked TCS or other applicable foods | Required cooking endpoint and process validation | MENU-03 / MENU-04 | Potential CCP - Validate | Pending approved HACCP / recipe-specific regulatory validation | Calibrated temperature / approved measure | Per batch or as approved | Cook / production role | SAFE-02 Cooking Log | Continue cooking / hold / dispose per approved procedure | Record review / direct observation | Food Safety / HACCP | MENU-03; MENU-04; SAFE-02 | Yes | State Baseline | Not Requested | D27-055 requires cooking controls and recipe/process-category HACCP coordination. | ||
| HACCP-06 | Cooling / blast chilling | RK | Cool applicable cooked products | Products intended for cooling before transport/storage | Cooling process, time/temperature performance, pan depth/load configuration, blast-chiller process as applicable | Equipment / production procedures TBD | Potential CCP - Validate | Pending approved HACCP / regulatory validation | Time/temperature measurements | Per batch or as approved | Production role | SAFE-02 Cooling Log | Recondition/reheat/hold/dispose only as approved | Record review / operational trial | Food Safety / HACCP | SAFE-02; EQUIP-01; TEST files | Yes | State Baseline | Not Requested | D27-055 specifically requires cooling/blast chilling controls. | ||
| HACCP-07 | Packaging / labeling | RK | Package and identify finished product | Prepared meals/components | Product identity; date/batch/lot linkage; allergen and destination information as applicable; package integrity | LOG-02 / traceability framework | Control Step | Pending approved procedure / label standard | Visual/document check | Each batch/load or as approved | Packaging / dispatch role | Production/packaging record | Hold/relabel/repackage and correct traceability before release | Supervisor record review | Food Safety / HACCP | SAFE-03; LOG-02 | Yes | State Baseline | Not Requested | Supports traceability from production batch to destination. | ||
| HACCP-08 | Hot / cold holding | RK | Hold prepared product before dispatch | Prepared meals/components | Time/temperature control and product protection | Production / holding procedures TBD | Potential CCP - Validate | Pending approved HACCP / regulatory validation | Temperature / time record | TBD | Production / staging role | SAFE-02 Holding Log | Hold/evaluate/dispose per approved procedure | Record review | Food Safety / HACCP | SAFE-02; LOG-02 | Yes | State Baseline | Not Requested | D27-055 requires hot/cold holding controls. | ||
| HACCP-09 | Final release / dispatch | RK | Release route load | Prepared meals/components and reusable transport equipment | Product release, required food-safety documentation, packaging, traceability, destination and chain-of-custody completeness | LOG-02 | Control Step | Pending approved release criteria | Document/visual check; temperature as required | Each route/load | Dispatch role | SAFE-02 RK Release / Dispatch Log | Hold affected item/route until requirements are satisfied or disposition authorized | Record review / observation | Food Safety / HACCP | LOG-02; SAFE-03 | Yes | State Baseline | Not Requested | Binder/LOG-02 requires a final release checkpoint before dispatch. | ||
| HACCP-10 | Transportation | Transit | Transport to finishing kitchen | Prepared meals/components | Temperature-controlled transportation where applicable; securement; chain of custody; delays / refrigeration failure | LOG-01 / LOG-02 | Potential CCP - Validate | Pending approved HACCP / transport standard | Temperature monitoring / route record as approved | TBD | Driver / logistics role | SAFE-02 Transport Log | Hold/evaluate load; activate contingency; document disposition | Record review / operational trial | Food Safety / HACCP | LOG-01; LOG-05 | Yes | State Baseline | Not Requested | D27-055 requires packaging/transportation and cold-chain controls. | ||
| HACCP-11 | Receiving | FK | Receive RK delivery | Prepared meals/components | Temperature verification, quantity/condition, traceability, acceptance/rejection, discrepancy control | LOG-03 | Potential CCP - Validate | Pending approved HACCP / regulatory validation | Receiving observation / temperature / document review | Each delivery or as approved | FK receiving role | SAFE-02 FK Receiving Log | Hold/reject/segregate/escalate per approved criteria | Supervisor / food-safety review | Food Safety / HACCP | LOG-03; SAFE-03 | Yes | State Baseline | Not Requested | D27-055 requires FK receiving and temperature verification. | ||
| HACCP-12 | FK storage / staging | FK | Hold received product prior to finish/service | Received meals/components | Cold/frozen storage, dating, product protection, partially used product, leftovers as applicable | FK SOPs TBD | Potential CCP - Validate | Pending approved HACCP / regulatory validation | Temperature / visual / dating check | TBD | FK role | SAFE-02 Storage / Holding Log | Hold/evaluate/relocate/dispose as approved | Record review | Food Safety / HACCP | SAFE-02; SOP products | Yes | State Baseline | Not Requested | D27-055 requires cold/frozen storage and partially used product controls at FKs. | ||
| HACCP-13 | Thawing | FK / RK as applicable | Thaw product where applicable | Applicable frozen product | Approved thawing method and time/temperature control | Recipe / SOP TBD | Potential CCP - Validate | Pending approved HACCP / regulatory validation | Method/time/temp record as approved | Per process | Assigned food-preparation role | SAFE-02 process log as applicable | Hold/evaluate/correct per approved procedure | Supervisor review | Food Safety / HACCP | MENU-03; SAFE-02 | TBD / Validate | State Baseline | Not Requested | D27-055 requires thawing controls where applicable. | ||
| HACCP-14 | Rethermalization / reheating | FK | Rethermalize or reheat product | Meals/components requiring finish/reheat | Required rethermalization endpoint, time, equipment capacity and batch control | MENU-03 / FK procedures TBD | Potential CCP - Validate | Pending approved HACCP / recipe-specific regulatory validation | Calibrated temperature / time record | Per batch or as approved | FK production role | SAFE-02 Rethermalization Log | Continue heating / hold / dispose per approved procedure | Record review / observation | Food Safety / HACCP | MENU-03; SAFE-02; EQUIP-04 | Yes | State Baseline | Not Requested | D27-055 requires rethermalization controls at FKs. | ||
| HACCP-15 | Hot / cold holding | FK | Hold product for service | Ready-to-serve meals/components | Time/temperature control, protection, service transition | FK SOPs TBD | Potential CCP - Validate | Pending approved HACCP / regulatory validation | Temperature / time record | TBD | FK service role | SAFE-02 Holding Log | Hold/evaluate/dispose as approved | Record review | Food Safety / HACCP | SAFE-02 | Yes | State Baseline | Not Requested | D27-055 requires hot/cold holding controls. | ||
| HACCP-16 | Service | FK | Serve students | Finished meals/components | Product protection, correct service, time/temperature where applicable, allergen controls | FK service procedures TBD | Control Step | Pending approved procedures | Observation / service record as applicable | TBD | FK service role | SAFE-02 Service Log / production record | Stop/correct/hold affected product as approved | Supervisor observation | Food Safety / HACCP | SAFE-02; MENU-02 | Yes | State Baseline | Not Requested | D27-055 requires serving and allergen controls. | ||
| HACCP-17 | Leftovers / disposition | FK / RK | Control leftovers, held product and discarded product | Remaining or compromised food | Approved reuse/hold/discard rules; traceability; quantity/disposition record | SOP / HACCP TBD | Control Step | Pending approved HACCP / regulatory validation | Observation / disposition record | Each event or as approved | Assigned operations role | SAFE-02 Corrective Action / Disposition Log | Segregate and dispose/retain only as approved | Supervisor / food-safety review | Food Safety / HACCP | SAFE-02; SAFE-03 | Yes | State Baseline | Not Requested | D27-055 requires leftovers, disposition and corrective-action documentation. | ||
| HACCP-18 | Cleaning / sanitation | RK / FK | Clean and sanitize food-contact and transport equipment | Equipment, utensils, carts, food-contact areas | Cleaning, sanitation, verification, cart handling; prevent reissue when not ready | LOG-04 / sanitation SOPs TBD | Control Step | Pending approved sanitation procedure | Observation / sanitation record | TBD | Assigned sanitation role | SAFE-02 Sanitation / Corrective Action record as applicable | Reclean/resanitize/remove from service and document | Observation / audit | Food Safety / HACCP | LOG-04; SOP products | Yes | State Baseline | Not Requested | D27-055 requires cleaning, sanitation and transportation-cart handling. |
Hazard Control Review
| SAFE-01 | Hazard / Control Review Register | |||||||||||||||||
| Use for the detailed HACCP hazard analysis. Do not mark a step as an approved CCP or enter a critical limit until the approved HACCP development/review process supports it. | |||||||||||||||||
| Review ID | Step ID | Process / Product | Hazard / Concern | Basis / Source | Preventive / Control Measure | Significant? | Rationale | Control Point Status | Critical Limit / Standard | Monitoring | Corrective Action | Verification | Record | Reviewer Role | Review Date | Status | Notes |
| HAZ-001 | HACCP-01 | Supplier approval and product sourcing | Approved supplier requirements; product specification; source/traceability; substitution control | D27-055 / current State operating baseline | PROC-02 / PROC-05 | TBD / Validate | Detailed hazard-analysis rationale required | Not Evaluated | Pending approved HACCP / regulatory validation | Vendor/specification/document review | Hold or reject product / resolve source documentation as approved | Record review | Approved supplier / product record | Under Development | |||
| HAZ-002 | HACCP-02 | Receive food and supplies | Condition, temperature verification where applicable, quantity, dating/lot, traceability, approved product | D27-055 / current State operating baseline | LOG-03 adapted to RK / PROC controls | TBD / Validate | Detailed hazard-analysis rationale required | Potential CCP - Validate | Pending approved HACCP / regulatory validation | Observation / temperature / document verification | Hold/reject/segregate and escalate per approved criteria | Record review / observation | SAFE-02 Receiving Log | Under Development | |||
| HAZ-003 | HACCP-03 | Dry / refrigerated / frozen storage | Storage condition; time/temperature where applicable; dating; FIFO; segregation; allergen/cross-contamination control | D27-055 / current State operating baseline | Future inventory/SOP controls | TBD / Validate | Detailed hazard-analysis rationale required | Potential CCP - Validate | Pending approved HACCP / regulatory validation | Storage observation / temperature record | Hold/relocate/evaluate/dispose product per approved procedure | Record review / observation | SAFE-02 Storage Log | Under Development | |||
| HAZ-004 | HACCP-04 | Pre-preparation, staging and assembly | Cross-contamination prevention; allergen controls; time/temperature exposure; approved recipe / measurement / sequencing | D27-055 / current State operating baseline | MENU-03 / MENU-04 / production QC | TBD / Validate | Detailed hazard-analysis rationale required | Control Step | Pending approved HACCP / regulatory validation | Direct observation / production record | Stop/hold/correct process and document as approved | Supervisor verification | Production record / SAFE-02 as applicable | Under Development | |||
| HAZ-005 | HACCP-05 | Cook applicable menu items | Required cooking endpoint and process validation | D27-055 / current State operating baseline | MENU-03 / MENU-04 | TBD / Validate | Detailed hazard-analysis rationale required | Potential CCP - Validate | Pending approved HACCP / recipe-specific regulatory validation | Calibrated temperature / approved measure | Continue cooking / hold / dispose per approved procedure | Record review / direct observation | SAFE-02 Cooking Log | Under Development | |||
| HAZ-006 | HACCP-06 | Cool applicable cooked products | Cooling process, time/temperature performance, pan depth/load configuration, blast-chiller process as applicable | D27-055 / current State operating baseline | Equipment / production procedures TBD | TBD / Validate | Detailed hazard-analysis rationale required | Potential CCP - Validate | Pending approved HACCP / regulatory validation | Time/temperature measurements | Recondition/reheat/hold/dispose only as approved | Record review / operational trial | SAFE-02 Cooling Log | Under Development | |||
| HAZ-007 | HACCP-07 | Package and identify finished product | Product identity; date/batch/lot linkage; allergen and destination information as applicable; package integrity | D27-055 / current State operating baseline | LOG-02 / traceability framework | TBD / Validate | Detailed hazard-analysis rationale required | Control Step | Pending approved procedure / label standard | Visual/document check | Hold/relabel/repackage and correct traceability before release | Supervisor record review | Production/packaging record | Under Development | |||
| HAZ-008 | HACCP-08 | Hold prepared product before dispatch | Time/temperature control and product protection | D27-055 / current State operating baseline | Production / holding procedures TBD | TBD / Validate | Detailed hazard-analysis rationale required | Potential CCP - Validate | Pending approved HACCP / regulatory validation | Temperature / time record | Hold/evaluate/dispose per approved procedure | Record review | SAFE-02 Holding Log | Under Development | |||
| HAZ-009 | HACCP-09 | Release route load | Product release, required food-safety documentation, packaging, traceability, destination and chain-of-custody completeness | D27-055 / current State operating baseline | LOG-02 | TBD / Validate | Detailed hazard-analysis rationale required | Control Step | Pending approved release criteria | Document/visual check; temperature as required | Hold affected item/route until requirements are satisfied or disposition authorized | Record review / observation | SAFE-02 RK Release / Dispatch Log | Under Development | |||
| HAZ-010 | HACCP-10 | Transport to finishing kitchen | Temperature-controlled transportation where applicable; securement; chain of custody; delays / refrigeration failure | D27-055 / current State operating baseline | LOG-01 / LOG-02 | TBD / Validate | Detailed hazard-analysis rationale required | Potential CCP - Validate | Pending approved HACCP / transport standard | Temperature monitoring / route record as approved | Hold/evaluate load; activate contingency; document disposition | Record review / operational trial | SAFE-02 Transport Log | Under Development | |||
| HAZ-011 | HACCP-11 | Receive RK delivery | Temperature verification, quantity/condition, traceability, acceptance/rejection, discrepancy control | D27-055 / current State operating baseline | LOG-03 | TBD / Validate | Detailed hazard-analysis rationale required | Potential CCP - Validate | Pending approved HACCP / regulatory validation | Receiving observation / temperature / document review | Hold/reject/segregate/escalate per approved criteria | Supervisor / food-safety review | SAFE-02 FK Receiving Log | Under Development | |||
| HAZ-012 | HACCP-12 | Hold received product prior to finish/service | Cold/frozen storage, dating, product protection, partially used product, leftovers as applicable | D27-055 / current State operating baseline | FK SOPs TBD | TBD / Validate | Detailed hazard-analysis rationale required | Potential CCP - Validate | Pending approved HACCP / regulatory validation | Temperature / visual / dating check | Hold/evaluate/relocate/dispose as approved | Record review | SAFE-02 Storage / Holding Log | Under Development | |||
| HAZ-013 | HACCP-13 | Thaw product where applicable | Approved thawing method and time/temperature control | D27-055 / current State operating baseline | Recipe / SOP TBD | TBD / Validate | Detailed hazard-analysis rationale required | Potential CCP - Validate | Pending approved HACCP / regulatory validation | Method/time/temp record as approved | Hold/evaluate/correct per approved procedure | Supervisor review | SAFE-02 process log as applicable | Under Development | |||
| HAZ-014 | HACCP-14 | Rethermalize or reheat product | Required rethermalization endpoint, time, equipment capacity and batch control | D27-055 / current State operating baseline | MENU-03 / FK procedures TBD | TBD / Validate | Detailed hazard-analysis rationale required | Potential CCP - Validate | Pending approved HACCP / recipe-specific regulatory validation | Calibrated temperature / time record | Continue heating / hold / dispose per approved procedure | Record review / observation | SAFE-02 Rethermalization Log | Under Development | |||
| HAZ-015 | HACCP-15 | Hold product for service | Time/temperature control, protection, service transition | D27-055 / current State operating baseline | FK SOPs TBD | TBD / Validate | Detailed hazard-analysis rationale required | Potential CCP - Validate | Pending approved HACCP / regulatory validation | Temperature / time record | Hold/evaluate/dispose as approved | Record review | SAFE-02 Holding Log | Under Development | |||
| HAZ-016 | HACCP-16 | Serve students | Product protection, correct service, time/temperature where applicable, allergen controls | D27-055 / current State operating baseline | FK service procedures TBD | TBD / Validate | Detailed hazard-analysis rationale required | Control Step | Pending approved procedures | Observation / service record as applicable | Stop/correct/hold affected product as approved | Supervisor observation | SAFE-02 Service Log / production record | Under Development | |||
| HAZ-017 | HACCP-17 | Control leftovers, held product and discarded product | Approved reuse/hold/discard rules; traceability; quantity/disposition record | D27-055 / current State operating baseline | SOP / HACCP TBD | TBD / Validate | Detailed hazard-analysis rationale required | Control Step | Pending approved HACCP / regulatory validation | Observation / disposition record | Segregate and dispose/retain only as approved | Supervisor / food-safety review | SAFE-02 Corrective Action / Disposition Log | Under Development | |||
| HAZ-018 | HACCP-18 | Clean and sanitize food-contact and transport equipment | Cleaning, sanitation, verification, cart handling; prevent reissue when not ready | D27-055 / current State operating baseline | LOG-04 / sanitation SOPs TBD | TBD / Validate | Detailed hazard-analysis rationale required | Control Step | Pending approved sanitation procedure | Observation / sanitation record | Reclean/resanitize/remove from service and document | Observation / audit | SAFE-02 Sanitation / Corrective Action record as applicable | Under Development |
Verification Schedule
| SAFE-01 | Verification / Validation Schedule | |||||||||||||
| Use to show how the HACCP system is tested and maintained before and after opening. Operational trials, record review and mock recall should feed the final approved program. | |||||||||||||
| Verification ID | System / Step | Verification Type | What Is Verified | Method / Evidence | Frequency / Trigger | Responsible Role | Planned Date | Completed Date | Result | Corrective Action Ref | Next Due | Status | Notes |
| VER-001 | Overall RK/FK HACCP system | Regulatory Review | Plan format, required documentation, CCPs/limits and readiness | Applicable Hawaiʻi DOH/regulatory review or acceptance | Before applicable operations begin | Food Safety / HACCP | Not Started | ||||||
| VER-002 | Process flow / production | Operational Trial | Actual RK-to-FK food flow and records match approved plan | Integrated production/transport/FK simulation | Before opening and after material process change | Operations + Food Safety | Not Started | ||||||
| VER-003 | Traceability system | Mock Recall | Supplier-to-batch-to-school traceability and quantity reconciliation | SAFE-04 mock recall | At least once before full implementation; thereafter as approved | Food Safety / HACCP | Not Started | ||||||
| VER-004 | Food-safety logs | Record Review | Required records are complete, timely and reviewed | SAFE-02 log review | Frequency to be set in approved plan | Food Safety / HACCP | Not Started | ||||||
| VER-005 | Temperature-measurement devices | Instrument / Calibration | Instruments used for monitoring are verified/calibrated under approved procedure | SAFE-02 thermometer/calibration record | Per approved procedure | Food Safety / designated role | Not Started | ||||||
| VER-006 | Corrective actions | Corrective Action Review | Out-of-standard events receive documented disposition and preventive follow-up | SAFE-02 corrective-action records | Routine trend review | Food Safety / Operations | Not Started | ||||||
| VER-007 | HACCP change control | Internal Audit | Menu/recipe/supplier/equipment/process/regulatory changes trigger review | SAFE-01 change-control log | On change and periodic review | Food Safety / Program Lead | Not Started |
HACCP Change Control
| SAFE-01 | HACCP Change-Control Log | |||||||||||||||
| D27-055 requires routine HACCP review when menus, recipes, ingredients, suppliers, equipment, processes, corrective-action trends or regulatory requirements change. | |||||||||||||||
| Change ID | Date Identified | Change Type | Change / Trigger | Affected Recipe / Product / Process | Food-Safety Impact Review Required? | Affected HACCP Step(s) | Affected Log / SOP / Training | Interim Control | Review Owner | Regulatory Review Needed? | Decision / Revision | Effective Date | Version / Superseded File | Status | Notes |
Lists
| Status | Control Point Status | Yes/No/TBD | Priority | Change Type | Owner Area | Verification Type | Regulatory Review |
| Not Started | Not Evaluated | Yes | Critical | Menu / Recipe | Food Safety / HACCP | Record Review | Not Requested |
| State Baseline | Control Step | No | High | Ingredient / Supplier | Operations | Direct Observation | Pending |
| Under Development | Potential CCP - Validate | TBD / Validate | Medium | Equipment | Menu / Culinary | Instrument / Calibration | In Review |
| Pending Contractor Review | CCP - Approved Only | Low | Process | Procurement | Mock Recall | Accepted / Approved | |
| Pending DOH / Regulatory Review | Not a CCP | Facility / Utility | Logistics | Internal Audit | Not Required | ||
| Ready for Approval | N/A | Corrective Action Trend | Finishing Kitchen | Regulatory Review | |||
| Approved | Regulatory | Training | Operational Trial | ||||
| Superseded | Form / Log | Facilities | Corrective Action Review | ||||
| Training | Technology / Data | ||||||
| Program Leadership |
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