What is the 4th step in the HACCP process?

The fourth step in the HACCP (Hazard Analysis Critical Control Point) process is crucial for ensuring food safety. This step, which involves monitoring Critical Control Points (CCPs), serves to ensure that the parameters established to control potential hazards are being adhered to during the production process.

Monitoring CCPs entails regular observations, measurements, or checks at specified intervals to ensure that each CCP remains within its critical limits. This could involve checking temperatures for cooking, cooling, or storage, as well as pH levels, time, and other critical factors. Implementing a monitoring system is vital because it allows for the early detection of deviations from established limits, which can indicate a potential food safety hazard. This step is integral to verifying that the food safety plan remains effective and that any necessary corrective actions can be taken promptly.

The other steps in the HACCP process, which include conducting hazard analysis, establishing critical limits, and identifying CCPs, provide foundational knowledge and structure for the monitoring step. Understanding these prior steps helps in determining what needs to be monitored and developing effective monitoring procedures.