Which of the following would be an example of a monitoring procedure for a Critical Control Point (CCP)?

Monitoring procedures for a Critical Control Point (CCP) are essential components of a HACCP plan, as they help ensure that safety measures are effectively implemented and that food safety hazards are controlled. The act of recording the temperature of the walk-in freezer at specified intervals demonstrates a proactive approach to monitoring a critical aspect of food storage. This monitoring is crucial for preventing temperature abuse, which could lead to foodborne illness.

The specific act of taking and documenting temperature readings allows food safety personnel to verify that the freezer is maintaining the appropriate temperature range necessary to inhibit the growth of harmful microorganisms. If the recorded temperatures fall outside the established critical limits, it triggers a corrective action process to address the issue immediately, thereby ensuring food safety.

In contrast, the other choices represent important practices in a food safety system but do not qualify as monitoring procedures for a CCP. Training classes on hand washing are necessary for ensuring personnel are competent in hygiene practices. Supervisor sign-offs on daily activities can help with accountability but do not involve the continuous monitoring of parameters. Written procedures for cleaning equipment are crucial for maintaining hygiene but also do not involve active monitoring against critical limits.