Identify the kitchen step where a food safety hazard must be controlled rather than merely watched.
The move: manage the process step where risk can actually be controlled. HACCP turns food safety from a memory test into a control system. Start with the food flow: receiving, storage, prep, cooking, cooling, holding, reheating, and service. At each step, ask what could make the food unsafe. Then separate ordinary good hygiene from a critical control point. A control point is not just a place where something could go wrong; it is a place where a specific limit can prevent, eliminate, or reduce the hazard. That distinction keeps managers from spreading attention too thin. If every clipboard line feels…
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