Sort the Hazard Before You Control It
Classify common truck hazards as biological, chemical, or physical before choosing controls.
Place each food truck risk in the HACCP hazard bucket it belongs to. Biological hazard Chemical hazard Physical hazard Cooked chicken held in a cooler that rises above the safe limit Raw beef juice dripping onto ready-to-eat lettuce Bare-hand contact with ready-to-eat garnish Sanitizer bottle stored beside open salsa cups Peanut sauce ladle used in a non-peanut sauce pan Degreaser mixed stronger than label directions near the prep sink Cracked plastic lid flaking near the garnish pan Loose metal shaving found after replacing a slicer blade Broken light cover above the dry storage shelf
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