Part of the Food Safety Control track. Lesson 8 of 10.
Where in the shift: whenever it happens.
Prerequisites: the whole track.
The sequence
Know what the authority requires.
Have the records available.
Answer accurately.
And correct what is found.
The decisions
What to have ready. Certification, logs, calibration records, sub-component lists, and any required documented process — and a documented process for anything that requires one, submitted and approved before production rather than after.
And whether a process requires approval. Reduced-oxygen packaging, low-temperature cooking, curing, fermentation, and acidification generally do, per Modules 29 and 41 — and "approved internally" is not the approval that is required.
What you are reading
The requirements themselves, which are the authority's and not this material's.
What goes wrong here
A process run without submission. No illness, correct records, and a finding — because the burden of demonstration sits with the operator.
Records not kept.
Verification
Ask what documented processes the kitchen runs and whether each has been reviewed.
The boundary
The local health authority is the controlling authority for all of it. A food manager certification comes from an accredited program and nothing here substitutes for it.