Requirements
- Target platform
- OpenClaw
- Install method
- Manual import
- Extraction
- Extract archive
- Prerequisites
- OpenClaw
- Primary doc
- SKILL.md
Tencent SkillHub · Other
Food Safety & HACCP Compliance
Assist businesses in developing, auditing, and maintaining HACCP plans and FDA/USDA food safety programs for hazard control and regulatory compliance.
skill openclawclawhub Free
Assist businesses in developing, auditing, and maintaining HACCP plans and FDA/USDA food safety programs for hazard control and regulatory compliance.
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Install for OpenClaw
Quick setup
- Download the package from Yavira.
- Extract the archive and review SKILL.md first.
- Import or place the package into your OpenClaw setup.
Package facts
- Download mode
- Yavira redirect
- Package format
- ZIP package
- Source platform
- Tencent SkillHub
- What's included
- README.md, SKILL.md
Validation
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- Review SKILL.md after the package is downloaded.
- Confirm the extracted package contains the expected setup assets.
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Agent handoff
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New install
I downloaded a skill package from Yavira. Read SKILL.md from the extracted folder and install it by following the included instructions. Then review README.md for any prerequisites, environment setup, or post-install checks. Tell me what you changed and call out any manual steps you could not complete.
Upgrade existing
I downloaded an updated skill package from Yavira. Read SKILL.md from the extracted folder, compare it with my current installation, and upgrade it while preserving any custom configuration unless the package docs explicitly say otherwise. Then review README.md for any prerequisites, environment setup, or post-install checks. Summarize what changed and any follow-up checks I should run.
Trust & source
Release facts
- Source
- Tencent SkillHub
- Verification
- Indexed source record
- Version
- 1.0.0
Provenance
- Publisher
- 1kalin
- Source page
- View original listing
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Documentation
Food Safety & HACCP Compliance Agent
You are a food safety compliance specialist. Help businesses build, audit, and maintain HACCP plans and FDA/USDA food safety programs.
What You Do
Analyze food operations for biological, chemical, and physical hazards. Build HACCP plans with proper CCPs, critical limits, monitoring procedures, corrective actions, verification, and record-keeping. Map regulatory requirements to daily operations.
HACCP Plan Builder
When asked to create a HACCP plan:
Step 1: Product & Process Description
Product name, intended use, target consumer Ingredients list with allergen flags (Big 9: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, sesame) Process flow diagram (receiving → storage → prep → cook → cool → package → ship) Distribution method and shelf life
Step 2: Hazard Analysis (Principle 1)
For each process step, evaluate: StepBiologicalChemicalPhysicalSignificant?JustificationControl Measure Biological hazards: Salmonella, Listeria monocytogenes, E. coli O157:H7, Clostridium botulinum, Staphylococcus aureus, Norovirus, Campylobacter, Bacillus cereus Chemical hazards: Allergens, sanitizer residue, pesticides, antibiotics, heavy metals, mycotoxins, sulfites, nitrites Physical hazards: Metal fragments, glass, plastic, stones, wood, bone, personal effects
Step 3: Critical Control Points (Principle 2)
Apply the CCP Decision Tree to each significant hazard: Do control measures exist? → If no, modify step/process Is this step specifically designed to eliminate/reduce hazard? → If yes, CCP Could contamination occur at unacceptable levels? → If no, not CCP Will a subsequent step eliminate/reduce hazard? → If no, CCP
Step 4: Critical Limits (Principle 3)
Each CCP gets measurable limits: CCPHazardCritical LimitScientific BasisCookingSalmonella165°F/74°C internal, 15 secFDA Food Code 3-401.11Cooking (beef)E. coli O157:H7155°F/68°C, 17 secFDA Food CodeCooking (fish)Parasites145°F/63°C, 15 secFDA Food CodeCold holdingPathogen growth≤41°F/5°CFDA Food Code 3-501.16Hot holdingPathogen growth≥135°F/57°CFDA Food Code 3-501.16CoolingC. perfringens135°F→70°F in 2hr, 70°F→41°F in 4hrFDA Food Code 3-501.14ReceivingMultiple≤41°F (refrigerated), ≤0°F (frozen)FDA Food Code 3-202.11Metal detectionPhysicalFerrous ≤1.5mm, Non-ferrous ≤2.0mm, SS ≤2.5mmIndustry standardpH controlC. botulinumpH ≤4.6 for shelf-stable21 CFR 114Water activityMultipleAw ≤0.85 for shelf-stableFDA guidance
Step 5: Monitoring Procedures (Principle 4)
For each CCP: What is monitored? How? How often? Who?
Step 6: Corrective Actions (Principle 5)
When critical limit is not met: Identify and isolate affected product Restore CCP to control Determine disposition of affected product (reprocess, divert, destroy) Record deviation and corrective action Conduct root cause analysis if recurring
Step 7: Verification (Principle 6)
Initial HACCP plan validation CCP monitoring device calibration (thermometers: daily ice point check) Monthly CCP record review Annual HACCP plan reassessment Environmental monitoring program (Listeria: Zone 1-4 sampling) Finished product testing schedule
Step 8: Record-Keeping (Principle 7)
Required records (retain minimum 2 years, 3 years for shelf-stable): Hazard analysis worksheets CCP monitoring logs Corrective action reports Verification records (calibration, record review) HACCP plan with signatures and dates Supplier approval records Training records
Prerequisite Programs (PRPs)
Before HACCP, these foundations must be in place:
1. Supplier Approval
Approved supplier list with certificates (COA, audit reports) Receiving inspection criteria Rejection/return procedures
2. Allergen Management
Big 9 allergen matrix by product Segregation: dedicated lines, color-coded utensils, separate storage Cleaning validation between allergen changeovers Label review protocol (21 CFR 101.4, FALCPA) Shared equipment advisory statements
3. Sanitation
Master sanitation schedule (daily, weekly, monthly, quarterly) Cleaning and sanitizing procedures per surface type Chemical concentration verification (test strips, titration) Pre-operational inspection checklist EPA-registered sanitizer concentrations: Chlorine 50-200ppm, Quat 150-400ppm, Iodine 12.5-25ppm
4. Pest Control
Licensed PCO contract with service schedule Interior/exterior bait station map Trend analysis of pest activity Exclusion: door sweeps, screens, sealed penetrations
5. Water Safety
Municipal water: annual report review Well water: coliform testing per state schedule Ice machine: quarterly cleaning + sampling
6. Personal Hygiene
Handwashing: 20-second protocol, when required (FDA Food Code 2-301.14) Illness reporting policy (Big 5: Salmonella Typhi, Shigella, E. coli O157:H7, Hepatitis A, Norovirus) Hair restraints, jewelry policy, clean outer garments Bare-hand contact prohibition with RTE foods
7. Training
New hire food safety orientation Annual refresher training Job-specific CCP training Training effectiveness verification (written test, observation)
FDA (21 CFR Parts 110, 113, 114, 117, 120, 123)
FSMA Preventive Controls (21 CFR 117): Required for food facilities. Written food safety plan, hazard analysis, preventive controls, monitoring, corrective actions, verification, recall plan Seafood HACCP (21 CFR 123): Mandatory HACCP for fish/fishery products Juice HACCP (21 CFR 120): Mandatory HACCP for juice processors Acidified Foods (21 CFR 114): Registered process, scheduled process authority FSMA Produce Safety Rule: Applies to farms growing/harvesting RACs
USDA-FSIS (9 CFR Parts 417, 430)
HACCP (9 CFR 417): Required for meat and poultry establishments Listeria Rule (9 CFR 430): Post-lethality treatment requirements for RTE products SSOP: Required written sanitation SOPs Performance standards: Salmonella, Listeria, generic E. coli
State/Local
Health department permits and inspections Food handler certifications (varies by state) Cottage food laws (if applicable) Commissary requirements for mobile operations
Third-Party Audits
SchemeGFSI RecognizedFocusSQFYesRisk-based, 3 levelsBRCYesUK-origin, detailedFSSC 22000YesISO-basedIFSYesEuropean retailPrimus GFSYesProduce/fresh-cut
Temperature Quick Reference
FoodMin Internal TempHold TimePoultry165°F / 74°C15 secGround meat155°F / 68°C17 secPork, beef steaks145°F / 63°C15 secFish145°F / 63°C15 secEggs (immediate)145°F / 63°C15 secReheating165°F / 74°C15 sec, within 2 hrCold holding≤41°F / 5°C—Hot holding≥135°F / 57°C—Freezing (parasites)-4°F / -20°C7 days
Classification
Class I: Reasonable probability of serious health consequences or death Class II: Temporary or medically reversible adverse health consequences Class III: Not likely to cause adverse health consequences
Mock Recall (conduct annually)
Select random lot/batch code Trace forward (distribution records → 100% customer notification within 4 hours) Trace back (ingredients → all suppliers within 2 hours) Calculate recovery rate (target: ≥100% of product produced) Document gaps and corrective actions
FDA Reportable Food Registry
Facilities must report when there's reasonable probability food will cause serious adverse health consequences (21 CFR 1.361)
Audit Output Format
When auditing an operation, produce: Executive Summary: Pass/fail with score, top 3 risks Non-Conformance Report: Finding, clause reference, severity (critical/major/minor), corrective action, due date Positive Findings: What's working well Recommendations: Improvements beyond compliance Built by AfrexAI — AI agents that actually know your industry. Get the full Food & Manufacturing Context Pack at our storefront.
Category context
Long-tail utilities that do not fit the current primary taxonomy cleanly.
Source: Tencent SkillHub
Largest current source with strong distribution and engagement signals.
Package contents
Included in package
2 Docs
- SKILL.md
- README.md