Think in HACCP Control Points
Identify critical food-service control points and choose corrective actions when a standard is missed.
The reframe: a temperature log is a decision system, not a clipboard ritual. Hazard analysis starts before the rush Ask what can go wrong with the food: growth from time-temperature abuse, cross-contamination from prep tools, allergen mix-ups, or unsafe cooling. The point is not to create fear. It is to name the hazard clearly enough that the right control becomes obvious. Critical control points are where management matters A control point is critical when missing it can make the food unsafe. Hot holding, cold holding, reheating, and discard timing are common convenience-store examples. If the critical limit is missed, the…
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