What does HACCP monitoring assess in a food safety plan?

HACCP monitoring is a critical component of a food safety plan that focuses specifically on assessing whether a Critical Control Point (CCP) is under control. CCPs are points in the food production process where hazards can be prevented, eliminated, or reduced to acceptable levels. The monitoring of these points ensures that the parameters set in the HACCP plan, such as temperature, time, and pH levels, are consistently met to maintain food safety.

By regularly checking and documenting the conditions at these CCPs, facilities can quickly identify any deviations from established standards and take corrective actions to prevent food safety issues. This process is essential for maintaining compliance with food safety regulations and ensuring that the final product is safe for consumers. The focus on CCPs distinguishes HACCP monitoring from other quality assurance activities like audits, training effectiveness, or logistical processes.