Critical Controls Beat Heroic Hygiene
Identify critical control points in a cafe process and distinguish them from general cleanliness tasks.
The move: separate general cleanliness from critical control. Hazard Name what could harm the guest: pathogen growth, allergen cross-contact, chemical residue, or physical contamination. A vague concern like 'the fridge seems messy' becomes useful when it becomes 'dairy cream has no time control.' Control Point Find the moment where control prevents the hazard: cold holding, date marking, sanitizer concentration, allergen tools, or discard time. This is where a manager should inspect behavior, not just appearance. Limit And Action A control point needs a limit and a response. If the limit is missed, the team should know whether to discard, relabel,…
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