What type of monitoring must establishments conduct according to their HACCP plan?

The correct answer emphasizes the importance of daily checks of equipment as a crucial component of an establishment's Hazard Analysis Critical Control Point (HACCP) plan. Daily monitoring ensures that critical control points are functioning within specified parameters. This kind of routine check helps identify any deviations from safety standards that could impact food safety, enabling corrective actions to be taken promptly.

Regular equipment checks are essential to ensuring consistency in processing and maintaining the integrity of the food being produced. If equipment malfunctions, it could lead to contamination or unsafe conditions that compromise the health of consumers. Therefore, daily checks serve as a proactive measure to uphold food safety and comply with USDA regulations related to HACCP plans.

Other options like annual audits, real-time global reporting, and external reviews, while useful in their own right, do not encapsulate the ongoing and immediate nature of the monitoring required by HACCP plans. These activities might not provide the necessary immediacy to ensure food safety on a continual basis as daily checks do.