egoodness LLC produces pre-made retail sandwiches sold at the Netflix Cafe, Albuquerque, NM. Production occurs at the Netflix Cafe location. A commissary supplies prepared non-meat ingredients (roasted vegetables, pickled items, sauces, dressings). Meats, eggs, and dairy are received and held at the Netflix Cafe. Assembly, packaging, labeling, and cold display occur at Netflix Cafe.
Turkey Burque, The Italian, Tofu Banh Mi, Roast Beef & Provolone, Breakfast Bagel "Stinger", Caesar Salad. All products are pre-packaged, refrigerated, ready-to-eat, sold same-day with 72-hour discard policy at ≤41°F.
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 |
|---|---|---|---|---|
| Ingredient receiving | B | Pathogens in TCS foods (Salmonella, Listeria, E. coli) from improper temp during delivery | Yes | CCP 2 — temp check on receiving |
| Ingredient receiving | C | Chemical contamination from cleaning agents on delivery surfaces | No | Supplier controls; visual inspection |
| Ingredient receiving | P | Foreign objects (bone fragments in meat, shell in egg) | Low | Supplier prerequisite; visual inspection |
| Cold storage | B | Pathogen growth if held above 41°F | Yes | CCP 6 — display fridge monitoring |
| Transport (commissary→Netflix) | B | Temp abuse during transit; pathogen growth | Yes | CCP 1 — insulated bag, ≤30 min, temp logged |
| Egg cooking | B | Salmonella survival if eggs not cooked to ≥160°F | Yes | CCP 3 — internal temp verification |
| Assembly | B | Cross-contamination from hands, surfaces, utensils; temp abuse if assembly exceeds 2 hrs | Yes | CCP 4 — 2-hour limit, handwashing SOP, sanitized surfaces |
| Assembly | C | Allergen cross-contact | Yes | Allergen prerequisite program; dedicated utensils |
| Packaging & labeling | B | Unlabeled product held beyond safe time; consumer unaware of allergens | Yes | CCP 5 — label every unit before display |
| Display cold hold | B | Pathogen growth if display fridge fails or exceeds 41°F | Yes | CCP 6 — temp logged every 2 hrs |
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 >41°F for ≤2 hours | Rapidly cool to 41°F or below. Monitor every 30 min until stable. Document. | Staff on site + Manager notification |
| B | Cold food held >41°F for >2 hours | Discard all affected product immediately. Document quantity discarded. Manager must verify. | Staff on site + Manager notification |
| C | Eggs not reaching 160°F internal temp | Continue cooking. Do not serve undercooked eggs. If equipment failure — stop production and contact manager. | Staff on site + Manager notification |
| D | Unlabeled product found in display case | Remove immediately. Label with current time and verify assembly time. If unknown — discard. | Staff on site |
| E | Delivery received above 41°F | Reject delivery. Document supplier, temp, time. Contact manager and supplier. | Staff on site + Manager notification |
| F | Assembly exceeds 2 hours | Discard all unpackaged product assembled after the 2-hour mark. | Staff on site + Manager notification |
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 |
| HACCP log review | 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.