SYSCO SYS HACCP ADDENDUM #SYS-B-202, FreshPoint Central California, Turlock, CA September 23, 2010

Last revised 20090327 Name changed 20100310

SECTION I HACCP MANUAL REVIEW (Contents) HACCP manual is present (Yes/No): If no, explain: HACCP team list is current and in manual (Yes/No): List 3 members by name and title:

Yes

Yes Day Warehouse Manager, Operations Manager, Driver Check In, Assist Warehouse Manager.

If no, state the name(s) of the team members that are not current: Yes HACCP Coordinator is identified (Yes/No): Name of HACCP Coordinator: Joe Higginbotham HACCP Coordinator training The last training was July 25-26, 2006. It certificate is on file. Date: was understood that re-training scheduled for June 2010 did not occur due to unforeseen issues at the facility. HACCP Annual Reassessment Form is in manual and signed. (Yes/No) Date:

Yes, the form as signed and dated August 24, 2010.

HACCP Annual Reassessment Approval Form is in manual and signed. (Yes/No) Date:

Yes, the approval form was on file, dated and signed August 25, 2010.

Overview of facility is in manual. (Yes/No): Does it include: SYSCO Foodservice (Yes/No): Location (Yes/No): Statement of seafood products handled (Yes/No):

Yes No Yes Yes

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One-paragraph descriptions of prerequisite programs are in manual and include: GMP’s (Yes/No): SSOP’s (Yes/No): Pest Control (Yes/No): Chemical Control (Yes/No): Recall/Traceability (Yes/No): Customer Complaints (Yes/No):

Yes Yes Yes Yes Yes Yes

Flowchart of facility is in manual. Diagram depicts actual operation of Receiving, Put Away, Storage, Order Selection, and Loading. (Yes/No):

Yes

Blank NUOCA (Notice of Unusual Occurrence and Corrective Action) in manual. (Yes/No):

Yes

Non-Compliance Summary for Section I:

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SECTION II PRODUCT REVIEW

S0037 REFRIGERATED RAW FIN FISH (Raw, non-Scombroid species fish other than vacuum-packed, MAP, and CAP) Item Number: Product Description: Hazard Analysis (Yes/No): If no, explain: No HACCP Plan Form

Sea Food Box Salmon Filet Yes Product is intended to be fully cooked prior to consumption.

S0037 REFRIGERATED RAW FIN FISH (Raw, non-Scombroid species fish other than vacuum-packed, MAP, and CAP) Item Number: Product Description: Hazard Analysis (Yes/No): If no, explain: No HACCP Plan Form

Sea Food Box Sword Fish Yes Product is intended to be fully cooked prior to consumption.

S0037 REFRIGERATED RAW FIN FISH (Raw, non-Scombroid species fish other than vacuum-packed, MAP, and CAP) Item Number: Product Description: Hazard Analysis (Yes/No): If no, explain: No HACCP Plan Form

Sea Food Box Halibut Yes Product is intended to be fully cooked prior to consumption.

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Non-Compliance Summary:

SECTION III - VERIFICATION

Verification activities for thermometers and receiving CCPs Dial thermometers are used for taking the seafood HACCP temperatures: (Yes/No) (If no, skip to the

next bullet point): Calibration frequency of dial thermometers: List frequency (Daily is required per plan.) Records are signed and dated by person doing the calibration: (Yes/No): Records are signed and dated by person doing the verification: (Yes/No) List dates reviewed: “Other” thermometers (RF temperature devices, N/A – No HACCP continuous computer monitoring, recording charts) are used for taking the seafood HACCP temperatures: required temperatures required. (Yes/No): Calibration frequency of temperature devices: List frequency: (Weekly is required per plan.) Verification records include temperature of known accurate thermometer and reading from continuous monitoring and/or indicating storage thermometer: (Yes/No): Records are signed and dated by person doing the calibration: (Yes/No): Records are signed and dated by person doing the verification: (Yes/No) List dates reviewed: Storage temperatures (except frozen) are continuously monitored with a signed and documented visual check at least five times per week: (Yes/No) Storage CCP temperature records verification is conducted: (Yes/No) Verification of monitoring and corrective action records occurs within 1 week: (Yes/No) If no, explain: Records are signed and dated by person doing verification: (Yes/No) List dates reviewed:

Yes Yes

Yes Yes, July 27-28-29-30, August 1-2-3-4-5-6-7.

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Certificate for NIST certified thermometer is current: (Yes/No) List expiration date: Certification for Temptale 4 from Sensitech is on file for Op Co’s using TTR on HS0004, HS0005, HS0017, HS0040, and HS0057 products: (Yes/No): Shellfish shipper numbers are verified monthly against the ICSS list. (REQUIRED for Plans HS0017 and HS0040) Documentation is present: (Yes/No):

No

N/A

N/A

NUOCA Forms for Storage Temperatures and Verification NUOCA forms were required: (Yes/No): NUOCA forms were on file (required for control limits exceeded, missing information): (Yes/No): Date(s) of NUOCA: Reason(s): NUOCA forms were required and not on file. (Yes/No) If yes, explain:

No

Yes N/A N/A No

Employee Interview Interview one employee who has direct responsibility for collection of HACCP data: First name and title of individual interviewed: HACCP responsibility: Appears to understand food safety components of HACCP (i.e., critical limits, corrective action if limits are exceeded, etc.): (Yes/No) If no, explain:

Joe, Day Warehouse Manager HACCP Coordinator

Yes

Non-Compliance Summary for Section III:

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NON RATED QUESTION FOR INFORMATION ONLY:

Auditor: Review all NUOCA forms completed since the last AIB HACCP verification and verify that documented corrective actions match the plans. List dates reviewed and any discrepancies. Dates Reviewed:

None required

Discrepancies with Plan? (Yes/No) If yes, explain:

No

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Rating Guidance for HACCP - VERIFICATION: Rating of HACCP Verification: SECTION I For each missing element subtract 5 points from 200 down to a minimum rating of 175. Exceptions: HACCP manual could not be located - Unsatisfactory No HACCP Coordinator identified - Unsatisfactory No supporting evidence that HACCP Coordinator has been trained or has been scheduled for training - Unsatisfactory Section I Rating: 200 SECTION II Each purchase order is to be considered as a single element for purposes of rating. Any missing information or deficiencies from one to multiple omissions on a single purchase order results in a 20 point deduction for a rating of 180 (MINOR IMPROVEMENT). If a second purchase order is missing any information or has deficiencies, deduct another 25 points for a score of 155 (SERIOUS). If three or more purchase orders are missing information or have deficiencies, rate as 135 (Unsatisfactory). Section II Rating: 200 SECTION III Each question is considered as a separate element. One missing or deficient element is rated as 180 (MINOR IMPROVEMENT). Two missing elements are rated as 155 (SERIOUS). Three or more missing or deficient elements are rated as 135 (UNSATISFACTORY). Section III Rating:____200__________

OVERALL HACCP VERIFICATION RATING: 200 (Overall rating is the lowest of the three scores.)

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