Say the Hold Line Without Softening the Control
Use precise, non-blaming language to stop service when a hot-holding limit is missed.
A hot-holding pan is below limit during lunch rush. Which line stops the risk without making the cook the problem? Lunch rush, line moving. It only dipped for a minute. Can we leave it out? fromTop Your reply sets the control. fromBottom This pan is below the hot-holding limit, so we are pulling it now. I will log the temperature while you bring the backup pan. Strong. It names the measured limit, gives the corrective action, and assigns next steps without blame. That is HACCP Principle 5 in service language. You should know better than to let this happen during…
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