HACCP intersects with equipment management at temperature control. Refrigeration and hot-holding equipment that fail to maintain the required temperature range push food into the danger zone (5°C–60°C / 41°F–140°F), creating CCP violations regardless of food itself.
A maintenance program that logs temperature continuously — and pairs PM records with audit-ready reports — turns "we forgot to check" into "here's the record." That is the difference between a passed inspection and a citation.