Walk a Hot-Food Safety Call
Apply HACCP control-point logic to a hot-food temperature miss.
Lunch rush risk The warmer is below the hot-hold limit. Customers are waiting and the product still looks fine. Food safety risk is invisible until it is not. The control point exists so appearance does not decide. HACCP sequence Limit -> corrective action -> verification A critical limit defines the boundary. Monitoring catches the miss. Corrective action controls the risk. Verification prevents the miss from becoming normal. Rush logic Keep selling because demand is high. The store protects customers and learns the process cause. A control point only works when the team follows the corrective action at the moment of…
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