Categorize food-safety controls as prerequisite hygiene, operational control, or critical control point thinking.
Place each control in the layer that best matches its role. Use your local plan definitions where they differ. Prerequisite hygiene control Operational hazard control Critical control point Monthly inspection of door sweeps to prevent pest entry Stocking handwash stations with soap, towels, and warm water Verified allergen clean/changeover before a non-allergen product Line clearance and label roll verification before packaging Validated cook step with defined time-temperature critical limit Metal detector challenge checks tied to product hold after failed rejection Supplier COA review for a hazard controlled before receiving Master sanitation schedule for non-food-contact overhead areas
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