Navigate connected HACCP decisions across a catering production run.
Catering run A 300-portion chicken run starts at receiving and ends on a hot buffet line. You are the person in charge. The goal is not perfection. The goal is to keep each control decision measurable, corrective, and recorded. HACCP chain Hazard -> limit -> monitor -> correct -> record For each process step, name the hazard and then ask what evidence proves it stayed controlled. Shortcut Use appearance, trust memory, and keep moving. The run can be reconstructed after service. The seven HACCP principles work as a sequence. Monitoring without corrective action is just observation; corrective action without records…
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