Operational Control Measure

An operational control measure is a procedure, activity or condition applied during food production or service to prevent a food-safety hazard, eliminate it or reduce it to an acceptable level. Control measures are selected after the business identifies hazards in its process and determines where and how they must be managed.

Examples of operational control measures

• Time and temperature: cooking food to a validated standard, rapidly cooling prepared foods and maintaining safe holding temperatures.
• Cross-contamination prevention: separating raw and ready-to-eat foods, using designated equipment and washing hands between tasks.
• Allergen management: checking ingredient specifications, controlling substitutions and preventing allergen cross-contact.
• Sanitation: cleaning and sanitizing food-contact surfaces using the approved chemical concentration and contact time.
• Process control: using a validated formulation, pH limit, water-activity limit or other process parameter where relevant.

How a control measure is managed

A food business should define the hazard being controlled, the required action or limit, who is responsible, how the measure is monitored and what corrective action is taken when control is lost. Verification and records help demonstrate that the measure is working as intended.

Control measure versus critical control point

A control measure is the action used to manage a hazard. A critical control point (CCP) is a specific step at which control is essential to prevent, eliminate or reduce a significant hazard to an acceptable level under a HACCP plan. Not every operational control measure is a CCP; some hazards are managed through prerequisite programs or other controls.

Example: A restaurant uses separate colour-coded boards for raw poultry and ready-to-eat produce as one measure to reduce cross-contamination risk. The procedure is supported by staff training, cleaning and supervision.

Chef’s tip: Make control measures specific and observable. “Keep food safe” is not an operational instruction; a defined temperature, task, responsible person and corrective action make the control usable.