Know the food-safety control point
Classify market issues as critical control points, prerequisite controls, quality issues, or documentation gaps.
Place each issue in the right HACCP-informed bucket. Critical control point Prerequisite control Documentation gap Quality or merchandising Prepared salsa cooler reads 51 F for time/temperature control food Sampling table has no handwashing or approved glove/tongs setup Cottage-food vendor left the permit copy at home Lettuce display looks wilted but was kept in safe cold storage Hot soup is holding below the required hot-holding limit Extension cord crosses the sampling path without a cover Honey vendor forgot price signs for two jar sizes Packaged granola label is missing required producer address
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