Finley Food & Beverage Consulting · Team poster
See the risk.
Speak up.
Interrupt the chain.
Small decisions shape a safer operation. Make the next one count.
1 / NOTICE
What is the hazard? How could it reach the guest? Look at the actual food, task and conditions.
2 / SPEAK UP
Name the concern early. Listen when someone asks a question, even when the shift is busy.
3 / ACT
Choose the action that controls the risk. Make it clear who will do it and what happens to the affected food.
4 / CHECK AGAIN
Verify that the correction worked. A completed line on a log is the beginning of the conversation, not the end.
A question worth asking: What would we do differently if the next plate were going to someone we love?
CFPM Study Corner · finleyfbconsulting.com