In HACCP terms, what does a monitoring procedure do?

• A. To determine the exact recipe for a dish.
• B. To detect whether a critical limit is met by measuring or observing and recording data.
• C. To write staff schedules.
• D. To analyze marketing data.

Answer: (B)

Monitoring in HACCP is the ongoing measurement or observation of a critical control point to determine if the critical limit is being met, with data recorded. This provides real-time evidence that the process is under control and signals when corrective actions are needed if limits are not met. For example, checking the internal temperature of cooked meat with a thermometer and logging the reading shows whether the product has reached the required temperature; if readings stay below the limit, you adjust the process and take corrective steps. It isn’t about creating recipes, scheduling staff, or analyzing marketing data—the focus is on verifying, through measured or observed data, that the critical limit is being met.