"""
HACCP and food safety controls for kitchen operations.
"""

title: str = "Food Safety and HACCP Controls"

content: str = """
Cardinal Hearth adheres to HACCP (Hazard Analysis Critical Control Points)
principles to prevent foodborne illness. Every team member must understand and
follow these controls.

**Temperature Danger Zone**: Perishable foods must not remain between 41°F (5°C)
and 135°F (57°C) for more than four hours cumulatively. Hot holding must be
135°F or above; cold holding must be 41°F or below. Thermometers are calibrated
weekly.

**Critical Control Points**: Receiving (reject compromised product), storage
(proper temp and rotation), prep (cross-contamination prevention), cooking
(internal temps), holding (hot/cold), cooling (rapid cooling protocol), and
reheating (to 165°F within two hours).

**Cross-Contamination**: Raw and cooked products never share cutting boards or
utensils without sanitizing between uses. Allergen prep uses dedicated tools
and surfaces. Handwashing is required after touching raw protein, before
handling ready-to-eat food, and after any contamination event.
"""  # noqa: E501

version: str = "0.0.1"
