What is the purpose of monitoring CCPs?

Monitoring Critical Control Points (CCPs) is a fundamental component of the HACCP system. The purpose of this monitoring is to confirm that the critical limits established for each CCP are being met. Critical limits are the maximum or minimum values set for parameters such as time, temperature, pH, and other factors that are essential to ensuring food safety.

When monitoring is systematically performed, it allows for the detection of any deviations from these established parameters, which can lead to safety hazards. Effective monitoring enables food handlers and managers to take corrective actions promptly if critical limits are not achieved, thereby preventing potential food safety issues.

The other choices do not align with the primary focus of CCP monitoring. For instance, ensuring staff adherence to meal schedules, assessing customer feedback, or tracking inventory levels, while important for overall food service management, do not directly contribute to maintaining the safety and quality of food during the production process. These activities do not address the safety parameters critical to preventing hazards that the HACCP system is designed to mitigate.