Page 8 - HACCP One-Sheeters

Snooze Hazard Analysis Critical Control Point (HACCP) Management

PRODUCT RECEIVING & STORAGE

The Why? Temperature-Sensitive

To create Perfect Plates and Perfect All temperature-sensitive products being received from a supplier will be checked
Cups for our Guests, we must first for proper temps during the delivery process (before they’re put away in designated
ensure that every product we storage areas). Any product that exceeds the temperature limit will be put on
receive from a vendor is fresh and HOLD for evaluation (or possible rejection) by a Qualified Snoozer.
safe! We must inspect incoming
raw materials, ingredients, REJECT delivieries if you notice:
processing aids, and To-Go Frozen foods with signs of Looks good enough
previous thawing (like large ice
packaging to be sure they meet crystals or liquids on the to eat! But is it?!
specifications and our strict quality bottom of cartons)
standards. Then, we must store the Damaged cans that have signs Our food’s journey begins before
materials in a manner that keeps of deterioration, such as it enters through our doors!
swollen sides or ends, flawed
them fresh and safe. seals or seams, dents, or rust
Punctured packages; or
Farm-to-Fork Nope! Not Happenin’! packages with evidence of Smart Storage
Traceability is the ability to track food tampering Transfer products to their appropriate
through all stages of production, Foods past expiration storage locations quickly. Get cold food
processing and distribution (source-to- Foods that are out of safe to the fridge (≤40°F) or freezer (<0°F)
serve or farm-to-fork). Following proper temperature zone, or within 30 minutes of receipt! Dry Storage
Receiving & Storage practices allows us to otherwise deemed should be between 50°F–70°F. Always
better trace the journey our food has taken unacceptable use First-In First-Out (FIFO), or First-
before it comes through Snooze doors. Expired First-Out (FEFO) stock rotation
Should a problem arise in our food chain, If you’re not sure… place items on practices so the oldest inventory items (or
traceability can help us determine the cause HOLD, mark ‘em “Do Not Use,” items that will expire soon) will be used up
and prevent future issues. and talk to a manager! first.

Do you know what’s comin’? Use an accurate, calibrated/
Do you know who to call if validated thermometer to check Nothin’ goes on the floor! Use
the food hierarchy for storage
Signed, Sealed, Delivered delivery invoice to be sure you Well Received refrigerated (≤40°F), 2 frozen Store OFF the Floor foods from TOP (lowest
somethin’s not right? Confirm
temperatures on incoming
in refridgerator units. Store
the vendor and examine the
food. Randomly select 2 fresh/
required cooking temperature)
got exactly whatcha’ ordered!
(frozen solid, with no sign of
to BOTTOM (highest required
thawing) and 2 dry-goods
Does everything look (and
cooking temperature):
(50°F–70°F) products, and
SMELL) Snoozy? Keep an eye
Ready-to-Eat Foods
out for dirty crates. Make sure
record the temps on the
Raw Seafood
those deliveries are organized
to prevent cross contamination
Got labels?! Don’t forget to
Raw Ground Meats
of pathogens and cross contact HACCP Receiving Log. Raw Whole Meats
check those expiration dates on
Raw Poultry
of allergens. the perishables, too!

PROPRIETARY AND CONFIDENTIAL TO SNOOZE HOLDCO INC