HACCP Control-Point Pocket Deck
Distinguish a true control point from a general good practice and recall the action components.
What makes a step a true control point? A significant hazard can be prevented, eliminated, or reduced there, and a failed limit triggers a defined correction. Good intentions and signs are not enough. Good practice or control point? Spot the difference A control point includes a measurable limit and corrective action. "We logged the deviation, so we controlled it." A team member points to the binder after a disinfectant strip fails. Your response "The log proves we saw loss of control. The corrective action is what restores control: replace, retest, pause boundary movement, and verify." Do not let documentation substitute…
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