Food Safety Is a Bar Flow
Identify cafe food-safety hazards and the control points that prevent them.
Clean is a result; control is the system that creates it. Think hazard first Ask what could harm a guest: pathogens, allergens, chemicals, or physical contamination. A cafe hazard may be invisible, such as allergen transfer from a pitcher or sanitizer mixed outside the safe range. Find the control point A control point is the moment where the hazard can be prevented or reduced. For a milk wand, the control may be purge, wipe with the correct cloth, and sanitize cloth storage. For pastry, it may be separate tongs and crumb control. Make the control visible Labels, colors, storage locations,…
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