This HACCP (Hazard Analysis and Critical Control Points) Manual outlines a comprehensive food safety program tailored for high-volume foodservice operations. The manual details sanitation procedures, employee responsibilities, training standards, critical control points, crisis protocols, and audit systems. It was created to ensure food safety compliance, reduce foodborne illness risk, and support cross-functional accountability.

• Safe food handling is the foundation of customer trust and operational excellence.
• All employees are held accountable for upholding rigorous hygiene, sourcing, and preparation standards.

2. HACCP Six Principles

• Training: Mandatory ServSafe certification for managers; internal training for hourly staff.
• Personal Hygiene: Enforced grooming, illness reporting, and handwashing protocols.
• Approved Vendors Only: Centralized purchasing from licensed, vetted sources.
• Time & Temperature Control: Strict logging and compliance standards from delivery through service.
• Cooking Temperatures: Daily calibration and use of food-safe thermometers required.
• Cleaning & Sanitizing: Workstations must meet sanitation benchmarks between every task.

Executive & Regional Oversight

• National-level leadership conducts company-wide inspections and vendor audits.
• Regional teams train site managers, enforce documentation standards, and conduct site visits.

Unit-Level Accountability

• Managers must maintain real-time temperature and sanitation logs.
• Daily visual checks, proper equipment maintenance, and reporting systems are mandatory.
• Employees must identify cross-contamination risks and follow FIFO protocols.

Eight key phases in food handling operations require logging and compliance:

• Menu Planning
• Receiving
• Refrigeration
• Food Preparation
• Cooking
• Holding
• Serving
• Cooling

Site-specific adjustments are made for satellite catering, transport, and dishwashing stations.

• Continuous, multi-format education program across all roles.
• Required recertification every 3 years (ServSafe).
• Site posters, daily discussion topics, and quizzes to reinforce behavior change.
• Hygiene and uniform standards enforced at all levels.

• Color-coded cutting boards and dedicated sanitizing pails used station-wide.
• Staff must sanitize stations between every task and change boards between food types.
• Food storage follows strict top-down contamination hierarchy.

• All cold and hot holding units require independent thermometers and validated logs.
• Ice bath, shallow pan, and paddle cooling methods used to reduce temperature safely.
• Reheating standards: 165°F in under 2 hours.
• TDZ (Temperature Danger Zone) policy strictly enforced (41°F–135°F).

• Allergen awareness required at all customer-facing stations.
• Cross-contact prevention procedures implemented at fryer, slicer, and prep surfaces.
• One staff member per shift must be trained to answer ingredient/allergen questions.

• Master cleaning schedule posted and assigned.
• Three-compartment sink stations standardized by type.
• Bleach prohibited; only approved sanitizers with testing kits are used.
• Pest control and biohazard cleanup protocols established.

To implement a HACCP program, unit managers must:

• Identify equipment that needs logging.
• Distribute calibrated thermometers and logs.
• Set up sanitized storage and labeling systems.
• Post appropriate signage and enforce PPE requirements.
• Maintain audit-ready log binders for each station and time period.

• Managers must report any suspected foodborne illness within 2 hours via a formal procedure.
• Documented reports include menus, logs, staff illness, invoices, and corrective actions.
• All samples must be retained and labeled until cleared.
• Follow-up is tracked and escalated through regional and legal channels as needed.

• Audits are conducted by third-party specialists or designated internal leads.
• Any score below 85% requires documented corrective action and follow-up audits.
• Continued non-compliance triggers regional review and possible disciplinary measures.

Logs include tracking templates for:

• Receiving and Equipment
• Deli, Grill, Entree, Catering
• Cold and Hot Holding
• Dishwashing/Sanitizer Concentration

Managers are trained to identify falsified records and enforce immediate corrective action.

• Calibrated food-safe thermometers
• Ice bath pans and cold paddles
• Labeled sanitizer spray bottles and red pails
• Labeled storage containers with removable tags
• Dedicated handwashing stations per Health Code