EX B SAFE 02 RK FK Food Safety Log Set.xlsx

This is an Executive Summary and instructional document for the Food Safety Log Set (SAFE-02) developed by the Hawaii State Department of Education for Regional Kitchen (RK) and Finishing Kitchen (FK) food safety monitoring and compliance. The document provides standardized operational log templates and record-control procedures to support HACCP (Hazard Analysis and Critical Control Points) system implementation and food traceability from supplier to school. The log set includes eleven operational log types: RK Receiving Log, Storage Temperature/Condition Log, Cooking Log, Cooling/Blast-Chilling Log, Hot/Cold Holding Log, RK Final Release/Dispatch Log, Transport Temperature/Condition Log, FK Receiving Log, Rethermalization Log, Service Food-Safety Log, and Corrective Action & Product Disposition Log, plus a Thermometer Verification Log and Food-Safety Record Review Log. Each log template specifies required fields, data collection points, responsible personnel roles, frequency of monitoring, and linkage to approved HACCP plans and standard operating procedures. The document emphasizes that critical limits and standards must be derived from final approved HACCP plans, recipes, SOPs, and regulatory direction rather than the blank templates themselves, and that all out-of-standard observations must be linked to documented corrective-action records.

The instructional component establishes record-control rules requiring that blank Required Limit/Standard cells be completed from governing approved sources before operational use, that all "No" responses under Within Standard must trigger corrective-action documentation when procedures require it, and that traceability identifiers (route, school, lot/batch, recipe) be preserved throughout the food flow to enable product tracking via the SAFE-03 traceability system. Completed records must be retained and archived according to the final approved HACCP system requirements, with the document explicitly noting that contractor or DOH-approved logs may replace these templates provided parallel log systems are not maintained. The log set is designed as an interim standardized record package supporting operational readiness validation for Hawaii's first regional kitchen serving approximately 85 schools statewide, with Phase I implementation planned for 20 schools in the Leilehua-Mililani-Waialua complex by June 2027.