Food Safety Sets the Floor

In most industries, an energy manager negotiates with physics and finance. In food and drink there is a third party at the table with a veto: the food safety plan. Cook temperatures, chill speeds, storage limits and cleaning outcomes are legal obligations validated under a HACCP-based system, and no energy measure that compromises them is a measure at all: it is a product recall waiting to be discovered. This lesson maps where those hard floors are, and, just as importantly, where genuine flexibility hides, because "food safety" is also the excuse behind plenty of waste that the safety plan never actually required.