Sort Food-Safety Signals
Distinguish HACCP hazards, limits, monitoring, and corrective actions in store food service.
Sort each food-service signal into the HACCP category it best represents. Hazard Critical limit Monitoring step Corrective action Bacterial growth from hot food sitting in the danger zone Unlabeled prep pan that could create allergen or date confusion Minimum hot-hold temperature required by the store standard Maximum time a prepared item may stay available for sale Cashier records hot-hold temperatures every two hours with a calibrated thermometer Shift lead reviews the cold-case log before the dinner rush Remove below-limit product from sale and follow reheat or discard policy Recheck thermometer calibration after repeated inconsistent readings
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