nx_haccp.nx

nx_haccp.nx -- FOOD-SCIENCE SUITE / REGULATORY (HACCP) rung. Turns the safety + preservation science into the HACCP framework: for each process step it names the hazard, decides whether the step is a CRITICAL CONTROL POINT (CCP) or a prerequisite (PRP), sets the grounded CRITICAL LIMIT, monitors an observation against it, and HALTS the batch when a CCP is breached (the never-poison law applied to a whole process). Grounded critical limits (FDA Food Code 2022): cook poultry 74 C (165 F) / ground 71 / whole cut + seafood 63 reheat 74 C; hot-hold >= 57 C (135 F); cold-hold <= 5 C (41 F) two-stage cooling 57->21 C in <= 2 h, then 21->5 C in <= 4 h low-acid canning: 12-D botulinum cook (composes nx_preservation) acidification: pH <= 4.6 (composes the ferment never-poison line) THE exceed: a paper HACCP binder lists limits; this MONITORS an observation against the grounded limit and HALTS by construction when a CCP fails -- and it reuses the SAME preservation/ferment science the rest of the suite runs on (one source of truth, not a re-typed chart). genealogy_id: codex_haccp_7_principles + fda_food_code_2022 + nishi_never_poison