EX B SOP 01 RK FK SOP Register.xlsx

This is a Standard Operating Procedure (SOP) register and control document for the Hawaii State Department of Education's Regional Kitchen and Finishing Kitchen operational model. The register establishes a prioritized library of 38 required procedures organized into seven functional categories: administration and control (SOP-ADM), receiving and inventory (SOP-RCV, SOP-INV), menu and production (SOP-MENU, SOP-PROD), food safety (SOP-FS), packaging and holding (SOP-PKG, SOP-HOLD), logistics (SOP-LOG), finishing kitchen operations (SOP-FK), sanitation and equipment (SOP-SAN, SOP-EQ), recordkeeping (SOP-REC), traceability (SOP-TRACE), illness response (SOP-ILL), continuity of operations (SOP-COOP), and post-opening reviews (SOP-POST). Of the 38 procedures, 36 have been approved or are effective, with 2 pending source approval; 9 procedures require training and all require validation before opening. The register enforces that interim food-safety critical procedures remain interim until final HACCP or Department of Health approvals are received, explicitly prohibiting invented limits or gaps. All procedures require designated internal owners, approvers, applicable training completion, and documented test or exercise validation before being treated as operating policy. The SOP register also serves as a dependency crosswalk showing how each procedure depends on existing mission products, training sources, and test evidence to prevent duplicate or conflicting systems.

The register establishes mandatory review triggers for all SOPs before opening and upon any governing source, process, menu, recipe, supplier, ingredient, equipment, regulatory, or corrective-action trend change, with food-safety and HACCP-related changes subject to the final approved HACCP maintenance process. All interim modules are explicitly identified as non-final policy until required internal, food-safety, regulatory, or contract acceptance is complete, with accepted contractor products replacing interim modules only through formal state acceptance and data control (DATA-02) supersession procedures with documented binder and source-of-truth updates. The control standard emphasizes that readiness is measured not by the number of SOPs but by the priority, ownership, approval, training, and validation status of each required procedure, with existing branch SOPs and mission controls cross-referenced rather than recreated to avoid duplication. Two post-opening review procedures (SOP-POST-001 at 30 days and SOP-POST-002 at 90 days) are scheduled to capture early operating lessons, unresolved gaps, and required SOP, tool, and training changes following launch of the Regional Kitchen.