HACCP monitoring is a planned sequence of observations or measurements to assess

• A. Whether all daily HACCP records are properly compiled
• B. Whether pre-shipment reviews are completed
• C. Whether a CCP is under control
• D. Whether HACCP plans are signed and dated by establishment management

Answer: (C)

Monitoring is the ongoing check of a critical control point to verify the process is kept within its established critical limits. It’s a planned sequence of observations or measurements that tells you whether the CCP is under control. When the measured parameter stays within the limits, the process is considered in control and no action is needed beyond continuing the monitoring. If the measurement goes outside the limits, it signals a deviation and prompts corrective actions to bring the process back into control and prevent unsafe product. This focus on real-time or near-real-time process verification distinguishes monitoring from tasks like compiling records, completing pre-shipment reviews, or signing and dating plans, which are administrative or verification activities rather than the actual check of the CCP’s control status. For example, regularly recording the temperature of a cooking step to ensure it remains above the required threshold demonstrates monitoring—it directly assesses whether the CCP remains under control.