I've been going through this process myself. Its not pleasant.
Each state is free to establish its own food code. Every state is using a model food code from the FDA, with some state level alterations. It looks like you are in Michigan, which would be under the 2005 Food Code. You can find the 2005 food code online. You should also be able to find what changes have been applied by the State of Michigan.
1. For dry aging beef, the room temp should be just above freezing and humidity at 85%, and with a constant air flow over the exposed meat. So no issues there as far as the food code. But you might want to research this further as to whether its a practice you want to pursue, as there are a number of other issues to consider. First, the meat can still spoil, so you have to know how to determine this. Second, there is significant loss of product due to moisture loss and trimming off the outer layer at the end of the process. Third, only certain cuts and highest grades of beef have the fat content to make this a useful process...generally only Prime grade and then only from the rib, short loin, sirloin, and possibly brisket. Fourth, it is expensive, once you factor in the lost product, extra labor cost, and the extra storage and equipment needed. Depending on the type of store you are opening, the cost could be prohibitive as it might place the price points well outside of your potential customers acceptable range. Fifth, studies show that most Americans are so used to wet aged beef that they generally prefer it now vs dry aged beef. So you could end up doing this process and taking on all the added expense and charging a high price to put out a product that many customers won't actually prefer.
To be honest, if you are asking the appropriate temperature and humidity for dry aging beef, I'd consider that its not something you've done before...so why try to do this with a new restaurant?
2. The Plan Approval for the health board that I'm under wants a copy of the menu and a description of how each item is made. We are going to give them the basics and very brief descriptions, but not potential daily specials. They also want the names of all employees, and the make/model number of all equipment...how the hell are we supposed to know all this beforehand?? So we are going to give them what we can, but once open we aren't going to feel beholden to the initial plan (although everything we do will follow our applicable food code).
3. Always just kept confit in the walk-in. Didn't have an HAACP for it.
4. Per the model food codes, an HAACP is needed for curing meats. I'd imagine a different one is needed for any differences between steps if products are using different methods, cures, times, etc...
5. If using smoking as a means of preservation, then an HAACP would be needed. I don't think one is needed if hot smoking as part of the cooking process. But if you are going from smoking, to cooling, to reheating for service...you would likely need one then.