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FDA Temp Guide:
Cold TCS ≤41°F | Hot TCS ≥135°F | Danger zone 41–135°F
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Scope
eGoodness LLC produces pre-made refrigerated sandwiches sold at the Netflix Café. Production is split between a licensed commissary kitchen and the Netflix Café. The commissary prepares eggs, roasted vegetables, pickled items, sauces, and dressings. All meats arrive fully pre-cooked from approved suppliers. Final assembly, packaging, labeling, and cold display occur at the Netflix Café. Sell-or-discard: 72 hours from time of assembly.
Temperature Quick Reference
| Category | Limit |
|---|
| Cold TCS storage | ≤41°F |
| Danger zone | 41°F – 135°F |
| Max danger zone time | 4 hrs cumulative |
| Assembly time limit | ≤2 hrs from first pull |
| Eggs (held for service) | 155°F / 17 sec |
| Poultry | 165°F instantaneous |
| Ground/injected meat | 158°F instantaneous |
| Whole muscle | 158°F instantaneous |
| Reheating | 165°F within 2 hrs |
| Cooling stage 1 | 135°F → 70°F in 2 hrs |
| Cooling stage 2 | 70°F → 41°F in 4 hrs |
| Sanitizer (chlorine or quat) | 200–400 ppm |
Mise en Place — Ingredient Check
Check ingredient expiration dates. If an ingredient expires in 3 days or less, don't use it.
Applies to all prepped components: sauces, dressings, roasted vegetables, sliced meats, pickled items, dairy. The 72-hour sandwich shelf life means any component used today must remain within its date mark through the full sell period.
Critical Allergens (Big 9)
Milk · Eggs · Fish · Shellfish · Tree Nuts · Peanuts · Wheat · Soybeans · Sesame
Illness Policy
Exclude from food handling: vomiting, diarrhea, jaundice, sore throat with fever, or infected lesions.
8 Critical Control Points
CCP 1Receiving — RTE Meats & All TCS Ingredients
Commissary
| Critical Limit | Cold ≤41°F · Frozen ≤0°F · Packaging intact · Within date code |
| Monitoring | Probe thermometer on representative items; visual check of packaging and date codes |
| Frequency | Every delivery |
| Supplier Control | Approved suppliers only. RTE meats must have Listeria control statement or letter of guarantee on file. |
Corrective action: Reject any delivery above limit, compromised packaging, or past date code. Document supplier, temp, time, lot. Contact manager. Do not accept into inventory.
| Critical Limit | 155°F for 17 seconds (eggs held for service) |
| Monitoring | Calibrated thermocouple at center of thickest portion; min 2 readings per batch |
| Frequency | Every batch |
| Scope note | Eggs are the only protein cooked in this operation. All meats arrive fully pre-cooked. |
Corrective action: Continue cooking until 155°F/17s is reached. If equipment failure prevents — stop, hold under refrigeration, contact manager. Do not release. Document batch, temp, disposition.
CCP 3Cooling — Cooked Proteins & Hot-Prepared Components
Commissary
| Critical Limit | 135°F → 70°F within 2 hrs; 70°F → 41°F within 4 more hrs (6 hrs total) |
| Monitoring | Probe temp at cooling start, 2-hr checkpoint, and 6-hr checkpoint |
| Methods | Shallow pans ≤2" uncovered until 70°F · Ice bath with stirring for liquids · Freezer-assist for first stage only · Pans spaced, never stacked |
| Note | Walk-in refrigeration alone will not meet Stage 1. Active cooling required. |
Corrective action: At 2-hr checkpoint above 70°F — reheat to 165°F and restart, or discard. At 6-hr checkpoint above 41°F — discard; reheating not permitted. Document batch, all temps, action, quantity. Notify manager.
CCP 4Cold Transport — Commissary to Netflix Café
Transit
| Critical Limit | ≤41°F maintained throughout transit |
| Monitoring | Probe reading at load-out and arrival; cold pod pre-chilled to ≤41°F before loading |
| Equipment | Refrigerated cold-holding pod (van). Typical transit: ~20 minutes. |
Corrective action: ≤41°F — accept. 42–45°F with cumulative time under 4 hrs — accept, move to cold storage immediately, use within 24 hrs, note on log. Above 45°F or cumulative time over 4 hrs — discard. Document all readings, times, disposition. Notify manager.
CCP 5Receiving at Netflix Café
Netflix Café
| Critical Limit | ≤41°F on arrival |
| Monitoring | Probe thermometer on representative items from every commissary run |
| Frequency | Every run |
Corrective action: Apply CCP 4 deviation rule. Document temps, times, and disposition. Notify manager for anything above 45°F.
CCP 6Assembly — 2-Hour Time/Temperature Control
Netflix Café
| Critical Limit | ≤2 hours total assembly time · all components ≤41°F at start |
| Monitoring | Timer started at first component pulled from refrigeration; component temp checked at start |
| Frequency | Every production session |
Corrective action: Assembly exceeds 2 hrs — discard any unpackaged product assembled after the 2-hr mark. Component above 41°F at start — do not use; rapidly cool to ≤41°F or discard. Document.
CCP 7Packaging & Labeling
Netflix Café
| Critical Limit | 100% of units labeled before entering display |
| Per-batch label items | Lot # · Sell-or-discard-by date/time |
| Pre-printed on stock | Product name · Allergen statement · "Keep Refrigerated" (operator applies correct label; these fields do not vary per batch) |
| Traceability | Full record (commissary prep date, assembly date/time, operator, temps) in portal batch record — retrievable by lot number |
| Monitoring | Visual check — no unlabeled unit enters display |
Corrective action: Label immediately. If assembly time or lot number cannot be verified — discard. Document.
| Critical Limit | ≤41°F continuous · Max hold: 72 hours from assembly |
| Monitoring | Calibrated probe thermometer + visual check of unit thermostat |
| Frequency | Every 2 hours during service |
Corrective action: Above 41°F ≤2 hrs — rapidly cool to ≤41°F, monitor every 30 min until stable. Above 41°F >2 hrs — discard all affected product. Contact manager. Document quantity discarded.
Personal Hygiene
Handwashing
Before food handling, after restroom, after touching face/hair, after raw meat, after breaks, after chemicals.
Illness Policy
Exclude from food handling: vomiting, diarrhea, jaundice, sore throat with fever, or infected lesions.
Protective Gear
Hair restraints required. Gloves for all RTE food. No jewelry on wrists/hands except plain band ring.