Which HACCP principle involves establishing procedures to monitor CCPs?

• A. Establish Corrective Action(s)
• B. Identify potential hazards
• C. Establish procedures to monitor CCPs
• D. Verify HACCP system is working

Answer: (C)

This principle is about putting in place ongoing checks to keep CCPs under control. By establishing monitoring procedures, you continuously observe or measure the variables at each critical control point to confirm they stay within the defined critical limits. The goal is to detect any deviation as soon as it happens so you can act quickly to prevent unsafe product.

For example, if cooking poultry requires reaching and holding an internal temperature of 165°F for a specific time, monitoring would involve routine temperature checks with a calibrated thermometer, recorded at set intervals. If a reading falls below the limit, a predefined corrective action is triggered, such as extending cook time or reworking the product.

Other options focus on different HACCP aspects—hazard identification is about recognizing potential hazards, corrective actions are the steps taken after a deviation is detected, and verification is about ensuring the HACCP system is functioning overall. The key here is the explicit creation of procedures to monitor CCPs.