Set a cold-case limit before the rush
Identify a critical limit and corrective action for a butcher-shop cold display.
The move: decide the line before the case drifts. Hazard For fresh meat displays, the hazard is not just "warm product." It is time-temperature abuse that can turn a safe product into a risky one while the surface still looks saleable. HACCP starts by naming the hazard plainly, because people control what they can see. Critical control point The display case is a control point because the shop can measure it, respond to it, and prevent unsafe exposure. If the case is drifting, the answer is not to sell faster. The answer is to control the process. Critical limit and…
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