HACCP Binder — VooDoo Hut Food Safety Management¶
Owner: Kitchen Lead + GM. Status: SKELETON — hazard analysis needs the actual menu + process walk with the kitchen lead before this is a real HACCP plan.
Texas Food Establishment Rules (25 TAC §228, FDA Food Code-based) require a full HACCP plan only for specialized processes (ROP/sous-vide, curing, etc.). For a standard bar kitchen this binder is our HACCP-based active managerial control system — the thing a health inspector wants to see: hazards identified, critical limits set, logs kept, corrective actions written down, and a Certified Food Protection Manager accountable.
Binder contents¶
haccp/
README.md ← this file: the 7 principles applied to VDH
menu-hazards.md ← TODO: per-item hazard analysis (needs menu + kitchen walk)
logs/ ← printable/log templates (temp, cooling, sanitizer, receiving)
1. Hazard analysis (draft — generic bar kitchen; finalize per menu)¶
| Process step | Hazard | Control |
|---|---|---|
| Receiving | pathogens on TCS foods; damaged/temp-abused goods | approved vendors only (Handbook §5 Purchasing); refuse >41°F cold / damaged; receiving log |
| Cold storage | pathogen growth | ≤41°F; daily temp log all coolers; FIFO + date labels (closing duty already) |
| Frozen storage | — | ≤0°F; daily temp log |
| Prep | cross-contamination; bare-hand RTE contact | color boards; gloves/utensils for RTE (§5); handwash triggers |
| Cooking (CCP) | pathogen survival | poultry 165°F · ground meat 155°F · whole-muscle/fish 145°F · 15s; probe log per batch |
| Hot holding (CCP) | growth | ≥135°F; 2h checks |
| Cooling (CCP) | growth | 135→70°F in 2h, 70→41°F in 4 more; cooling log |
| Reheating (CCP) | survival | 165°F within 2h |
| Ice | contamination | scoop rules (Handbook §5 Ice Machine) |
| Ware washing | residual contamination | 3-sink quat 200ppm / iodine 12.5–25 / chlorine 50–99; test strips each meal period |
| Service | contamination; allergens | non-food-contact handling; allergen awareness (training) |
2–7. The remaining principles, as implemented here¶
- CCPs (2): cooking, hot holding, cooling, reheating (bolded above).
- Critical limits (3): temperatures/times above — from FDA Food Code.
- Monitoring (4): the logs in
logs/, assigned per shift (SL/HB verifies at close — already a Facility & Equipment Maintenance duty in Handbook §5). - Corrective actions (5): written on each log sheet: reheat/discard rule, cooler >41°F → move product + call for service + note; sanitizer out of range → remake + retest.
- Verification (6): SL/HB reviews logs daily; GM weekly binder review (initial + date); pest/PCO reports filed here; equipment PM log per §5.
- Records (7): completed logs filed in this binder (or scanned to the hub) — retain ≥90 days, 1 year preferred.
Roles¶
- Certified Food Protection Manager: Jordan Paultz (cert copy to file here — expiry
date TBD, tracked in
compliance/REGISTER.md). - Food Handler certs: all staff (already policy, tracked in cert dashboard).
Equipment map (confirmed 2026-07-11)¶
Cold: kitchen walk-in (1 large) · bar WICs 1–4 · pull-through cooler · line coolers 1–4 · sauce cooler · chest freezers 1–4 · stand-up freezer. Hot-hold: 2 steam trays (≥135°F — CCP, on the temp log).
Open items (Jordan / Kitchen Lead)¶
- Menu walk → fill
menu-hazards.md(item → process → CCPs actually in play). Menu redesign is in progress — hazard analysis rides along with it. - File Jordan's CFPM cert copy + expiry date.
- Pick log medium: paper binder in kitchen vs. tablet form → Postgres (phase 2 of the hub; paper is fine to start and inspectors like paper).