According to HACCP, what must be monitored regularly to ensure food safety?

The emphasis on monitoring Critical Control Points (CCPs) is central to the Hazard Analysis Critical Control Point (HACCP) system, which is designed to ensure food safety throughout the food production process. CCPs are specific stages in the food handling or production process where controls can be applied to prevent, eliminate, or reduce food safety hazards to an acceptable level.

Regular monitoring of these points is vital because it allows facilities to verify that the processes are functioning as intended. By tracking parameters such as temperature, time, pH, and other critical factors at these points, organizations can quickly identify any deviations from standards that could lead to contamination or unsafe food products. This proactive approach is crucial for ensuring that the food produced is safe for consumption.

While other factors, such as food quality, food handlers, and environmental conditions, are undeniably important in the overall context of food safety, they do not specifically address the critical nature of CCPs within the HACCP framework. Monitoring food quality may focus on sensory attributes or ingredients, monitoring food handlers is related to training and hygiene practices, and environmental conditions pertain to the cleanliness and safety of the food production area. None of these alone encapsulate the targeted, systematic approach that CCP monitoring provides in maintaining and enhancing food