Ours isn't a critical control point. We have RTE and NON-RTE items being made/processed - one being raw chicken. We use the foot foamers as one method to control for Salmonella being spread to the RTE areas.
Hi kfromNE,
Surely it's logically a Prerequisite program within the overall Hygiene System as, I think, intimated in Yr Post 3?
Regarding the OP's terminology "haccp Plan", then perhaps if scoped from SQF -
HACCP The Hazard Analysis Critical Control Point (HACCP) system and refers to the HACCP guidelines developed and managed by the Food and Agriculture Organization’s CODEX
Alimentarius Commission. Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application – Annex to CAC/RCP 1 – 1969, Rev. 4-2003), – “A system, which identifies, evaluates and controls hazards which are significant for food safety.”
HACCP Method The implementation of pre-requisite programs and the application of HACCP principles in the logical sequence of the twelve steps as described in the current edition of the CODEX Alimentarius Commission Guidelines. The SQF Food Safety and Quality Codes utilize the HACCP method to control food safety hazards and quality threats in the segment of the food chain under consideration.
HACCP Plan A document prepared in accordance with the CODEX HACCP method to ensure control of hazards which are significant for food safety or the identification of quality threats for the product under consideration.
So Presumably SQF would include "boot control" in the "HACCP Plan" if a PRP.
PS - ^^^^^(mauve) is debatable SQF hijacking of course.
PPS - One might ask where the OP "planned" to add it in their haccp Plan "
Regardless, simplifying, there appears to be a consensus that the basic answer to OP is YES ? 
