What defines a critical (red) violation in food safety?

A critical (red) violation in food safety refers specifically to issues that have been proven to cause foodborne illness and therefore require immediate correction. These violations pose significant risks to health and safety, such as improper cooking temperatures, cross-contamination, or inadequate sanitization practices. When such violations are identified, it is imperative to address them without delay to prevent any potential outbreak or health hazard.

The distinction between critical violations and other types of violations is essential for maintaining food safety standards. While minor cleaning issues or non-critical violations might not pose an immediate threat, critical violations directly impact the safety of food and the well-being of consumers. Hence, the urgency placed on rectifying these violations is crucial for public health protection.