egoodness LLC produces pre-made retail sandwiches sold at the Netflix Cafe, Albuquerque, NM. Production is split between a licensed commissary kitchen and the Netflix Cafe under a commissary/satellite arrangement. All meats are received fully cooked and ready-to-eat from approved suppliers — no raw protein is cooked at either site. Cooking at the commissary is limited to eggs and to vegetables, starches, and other non-protein components, all of which are cooled and held chilled. Sauces, dressings, pickled items, and roasted vegetables are also prepared at the commissary. Finished chilled components are transported to the Netflix Cafe in a dedicated refrigerated cold-holding unit. No cooking occurs at the Netflix Cafe. Assembly, packaging, labeling, and cold display occur at the Netflix Cafe, with all TCS foods held at ≤41°F throughout.
Turkey Burque, The Italian, Tofu Banh Mi, Roast Beef & Provolone, Breakfast Bagel "Stinger", Caesar Salad. All products are pre-packaged, refrigerated, and ready-to-eat, held at ≤41°F. Discard time is 72 hours from time of assembly. Date-marking for commissary-prepared components runs on a 7-day clock beginning at the commissary preparation date, not the date of arrival at the Netflix Cafe.
Netflix Cafe employees — general healthy adult population. No products are intended for highly susceptible populations (immunocompromised, elderly, infants).
| Process Step | Hazard Type | Hazard Description | Significant? | Justification / Control |
|---|---|---|---|---|
| Receiving — RTE meats | B | Listeria monocytogenes in ready-to-eat meats; grows at refrigeration temperature with no downstream kill step | Yes | CCP 1 — approved supplier with Listeria control statement; temp, packaging integrity, and date code verified every delivery |
| Receiving — RTE meats | B | Pathogen growth from temperature abuse in supplier transport | Yes | CCP 1 — probe check every delivery, reject above 41°F |
| Receiving — shell eggs | B | Salmonella in raw shell eggs | Yes | CCP 2 — cooking to 155°F/17s; separate storage below RTE items |
| Receiving — produce, dry goods | C | Chemical contamination from cleaning agents; undeclared allergens in supplied ingredients | No | Prerequisite — supplier controls, label verification against HACCP records, allergen program |
| Receiving — all | P | Foreign objects (packaging debris, shell fragments) | No | Prerequisite — low likelihood; supplier controls and visual inspection at receiving and prep |
| Cold storage (commissary) | B | Pathogen growth if TCS foods held above 41°F; Listeria growth in RTE meats over extended hold | No | Prerequisite — unit temps logged 2× daily; 7-day date marking; RTE stored sealed above raw eggs |
| Prep — cold components | B | Cross-contamination between raw shell eggs and RTE components | Yes | Prerequisite + CCP 2 — dedicated boards and utensils, handwashing SOP, sanitized surfaces (200–400 ppm) |
| Prep — cold components | C | Allergen cross-contact during slicing, sauce, and dressing prep | Yes | Allergen prerequisite program — dedicated utensils, sequencing, full clean-down between allergens |
| Cooking — eggs | B | Salmonella survival if eggs not cooked to 155°F/17s | Yes | CCP 2 — internal temp verified every batch with calibrated thermocouple |
| Cooking — vegetables, starches | B | Cooking is for quality, not pathogen destruction; spore-formers survive normal cooking temperatures | No | Not a kill step — the controlling hazard is cooling, addressed at CCP 3 |
| Cooling — eggs, vegetables, starches | B | Germination and outgrowth of Bacillus cereus and Clostridium perfringens during slow cooling through the danger zone | Yes | CCP 3 — two-stage cooling monitored at 2 hr and 6 hr checkpoints; active cooling methods required |
| Cold hold / load-out | B | Pathogen growth if chilled components held above 41°F before transport | No | Prerequisite — ≤41°F verified at load-out; date-marked with commissary prep date |
| Transport (commissary→Netflix) | B | Temperature abuse in transit; cold chain break | Yes | CCP 4 — pre-chilled pod, ≤41°F at departure and arrival, logged every run |
| Receiving (Netflix Cafe) | B | Acceptance of product that exceeded critical limits in transit | Yes | CCP 5 — probe check on arrival; transport deviation rule applied |
| Cold storage (Netflix Cafe) | B | Pathogen growth if TCS foods held above 41°F | No | Prerequisite — unit temps logged 2× daily; FIFO rotation |
| Assembly | B | Cross-contamination from hands, surfaces, utensils; temperature abuse if assembly exceeds 2 hours | Yes | CCP 6 — 2-hour limit, components ≤41°F, handwashing SOP, sanitized surfaces |
| Assembly | C | Allergen cross-contact during assembly | Yes | Allergen prerequisite program — dedicated utensils, label verification |
| Packaging & labeling | B | Unlabeled product held beyond safe time; consumer unaware of allergens or discard time | Yes | CCP 7 — 100% of units labeled before display |
| Display cold hold | B | Pathogen growth if display unit fails or exceeds 41°F | Yes | CCP 8 — temp logged every 2 hours; 72-hour discard from assembly |
When a CCP is found to be out of control, the following corrective actions apply. ALL corrective actions must be documented with date, time, action taken, and staff initials. Manager must be notified.
| Code | Situation | Action | Who |
|---|---|---|---|
| A | Cold food held above 41°F for 2 hours or less | Rapidly cool to ≤41°F. Monitor every 30 min until stable. Document. | Staff on site + Manager |
| B | Cold food held above 41°F for more than 2 hours | Discard all affected product. Document quantity. Manager must verify. | Staff on site + Manager |
| C | RTE meat delivery above 41°F, packaging compromised, or past date code | Reject delivery. Do not accept into inventory. Document supplier, temp, lot, time. Contact manager and supplier. | Commissary lead + Manager |
| D | Eggs not reaching 155°F/17s | Continue cooking until the limit is reached. Do not release. If equipment failure — stop production, hold under refrigeration, contact manager. | Commissary lead + Manager |
| E | Cooling: above 70°F at the 2-hour checkpoint | Reheat to 165°F and restart cooling, or discard. Document batch, temps, action. | Commissary lead + Manager |
| F | Cooling: above 41°F at the 6-hour checkpoint | Discard. Reheating is not permitted at this stage. Document quantity. Manager must verify. | Commissary lead + Manager |
| G | Transport arrival 42–45°F, under 4 hrs out of refrigeration | Accept. Move immediately to ≤41°F. Use within 24 hours. Note on transport log. | Driver + Receiver |
| H | Transport arrival above 45°F, or over 4 hrs cumulative | Discard. Document temps, times, quantity. Notify manager. | Driver + Receiver + Manager |
| I | Unlabeled product found in display case | Remove immediately. Verify assembly time and commissary prep date. If either unknown — discard. | Staff on site |
| J | Assembly exceeds 2 hours | Discard all unpackaged product assembled after the 2-hour mark. | Staff on site + Manager |
Complete before beginning production each day. Check each item.
| Task | Frequency | Method | Standard |
|---|---|---|---|
| Thermometer calibration | Weekly (Monday) | Ice water test | ±2°F of 32°F |
| Display fridge calibration check | Weekly | Compare unit thermostat vs probe thermometer | ≤41°F verified |
| Cooling log review — all batches met 2 hr and 6 hr checkpoints | Weekly | Manager reviews all temp logs for the week | No unresolved deviations |
| Sanitizer strip check | Daily (every 2 hrs) | Test strip in sanitizer solution | 200–400 ppm |
| Label audit | Daily | Visual check of display case | 100% labeled, within discard time |
All staff handling food in this operation must read the HACCP plan and sign the acknowledgment below. Records are saved with timestamp. By signing, staff confirm they understand the critical control points, critical limits, corrective actions, and their personal responsibilities.