/What types of hazards are addressed in risk control plans?

Risk control plans typically address uncontrolled, food safety hazards that are procedural or behavioral. Examples include time/temperature compliance, a food handling process or procedure, employee hygiene practices, holding equipment monitoring, and facility/equipment cleaning and maintenance.

Risk control plans are not used to address one-time actions such as installing a vacuum breaker on a hose bib or repairing damage to a wall.