Page 14 - HACCP One-Sheeters

Snooze Hazard Analysis Critical Control Point (HACCP) Management
The Why?
At Snooze, we work to
develop great partnerships
with our suppliers and
vendors to ensure our
menu items are safe, of
high quality, and in line
with our social and
environmental standards.
Safety at Our Core-Vetted
Snooze vendors are thouroughly
vetted before we purchase their
goods. We conduct a risk analysis
of new ingredients, raw materials,
processing aids and To-Go
packaging before they make it into
our restaurants. We also keep an
eye on our current suppliers to be
sure they’re continually providing
safe & quality products.
We should always be working
to prevent them, but when
emergencies necessitate the
State of Emergency must be analyzed and inspected
purchase of items from a non-
approved supplier, the items
by a Manager (or Qualified
Snoozer) for potential food
safety risk before the purchase
is made. Not a manager? Be
sure to review applicable
HACCP principles with your
GM before ya shell out any
dough!
PROPRIETARY AND CONFIDENTIAL TO SNOOZE HOLDCO INC
SUPPLIER APPROVAL &
EMERGENCY PURCHASES
Snooze Approved… We Checked!
Food Safety is always our #1 priority. However, we also research and test
our products to ensure they meet our People, Planet, Profit and Pancakes
philosophies. If something is Snooze Approved, you know that quite a bit
of thoughtfulness, intention & excitement went into its selection!
The Mothership Purchasing  SAFE
Team requires suppliers to
complete a comprehensive  HIGH-QUALITY
questionaire and provide  SNOOZE APPROVED
safety-related document-
ation, such as:
Product Spec Sheet Stuff Happens!
Safety Data Sheet (SDS)
Nutritional Analysis
Do They Got What it Takes? Allergen Listing We’re fresh outta’ limes and a
HACCP Plan Guest needs Juan’s Breakfast
Third-party audit reports Tacos - pronto! Occasionally,
or accreditations stuff happens, and we hafta’
Traceability and Recall make an emergency purchase
capability from a store that hasn’t gone
Crisis Management Plan through our supplier approval
Food Defense Program process. What do you do?
Proof of Insurance
We gotta record emergency
First and foremost, we must purchases from non-approved
consider food safety when vendors on the Corrective
HACCP Tested. Snoozer Approved. the proper temp? Is the can CAPA CAPA… Gotta! (CAPA) Log. Be sure to jot
making emergency purchases.
Action & Preventative Action
(Has the product been kept at
down traceability info
bulging? Is it beyond its
(manufacturer, Lot/UPC/SKU
expiration date? Is it traceable
numbers, etc.) and your safety
to the manufacturer if there’s
risk analysis results. And don’t
ever a problem?) But, we
analysis. (Why did this emer-
Snooze Approved guidelines
gency happen, and what can
and the 86’d ingredient list!
should also be mindful of our forget to conduct a root cause
we do to prevent recurrence?)