Quick Reference: HACCP Control Moves
Recall HACCP control questions and responses during live kitchen decisions.
Hazard What is the first HACCP question when something feels unsafe? What is the hazard that could harm the guest? Name the risk before choosing a control: pathogen growth, allergen contact, chemical contamination, or physical hazard. Control quality Which is a real control? A real control has a limit and evidence. Objection Can we just use it quickly before it gets worse? Manager line No. Speed does not restore control. We either verify the limit or use the correction rule. Do not let urgency become a food safety argument. It returns the team to evidence and predefined correction. Correction What…
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