"Red critical violations" are those food handling practices that, when not done properly, are most likely to lead to food borne illnesses. These food handling practices include:

controlling temperature, such as cooking meats to the right temperature to kill food borne disease germs, keeping food hot enough until it is served, and keeping food cold enough

cooling food properly, washing hands, and using utensils instead of bare hands on "ready to eat" food

storing food

serving practices