What is the function of monitoring in a HACCP plan?

Monitoring in a HACCP plan specifically serves to ensure that critical control points (CCPs) are being observed and maintained according to established guidelines. CCPs are essential points in the food production process where controls can be applied to prevent food safety hazards. By systematically monitoring these points, operators can verify that the processes are functioning correctly, and that the food safety measures are effective.

This ongoing observation is crucial, as it allows for the early detection of potential deviations from the critical limits set for each CCP. If deviations are identified through monitoring, corrective actions can be taken before they lead to food safety incidents. This proactive approach supports the overall aim of HACCP, which is to prevent hazards before they occur, rather than responding to them after they have impacted food safety.

Other choices may involve aspects of food safety, such as ingredient tracking, customer feedback, or supplier audits, but they do not directly pertain to the core function of monitoring within a HACCP plan. Monitoring is focused specifically on the real-time assessment of processes at critical control points to ensure compliance with safety standards.