How many Critical Control Points (CCPs) need to be monitored during each shift?

Monitoring the correct number of Critical Control Points (CCPs) during each shift is essential to ensure food safety and maintain quality standards. In the context of Chipotle, the number of 13 CCPs reflects a well-defined approach to managing food safety risks effectively throughout the food preparation process.

Each of these CCPs represents a specific step in the food handling and preparation process where potential hazards can occur. By focusing on 13 established points, the kitchen staff can systematically check and manage critical parameters, such as temperature control, cooking times, and cross-contamination prevention. This structured monitoring helps in identifying any deviation from established safety standards quickly, allowing for timely corrective actions to be taken.

Having a precise number of CCPs also ensures that team members can be adequately trained to monitor them consistently, fostering a culture of safety and accountability in the kitchen. This approach not only helps in compliance with health regulations but also reinforces Chipotle's commitment to serving safe and high-quality food to its customers.