Which of the following is a HACCP step?

• A. Establish Critical Limits for preventive measures
• B. Set up procedures to monitor CCPs
• C. Record keeping of HACCP system
• D. Review supplier qualifications

Answer: (C)

Record keeping of the HACCP system is a formal step that ties the entire plan together. Keeping thorough records means documenting hazard analyses, decisions about CCPs, established critical limits, monitoring results, corrective actions, and verification activities. This documentation provides evidence that the HACCP plan is being followed and allows for traceability and review over time. Without records, you can’t prove that monitoring happened or that corrective actions were taken, which is why documenting everything is considered a fundamental part of HACCP.

Establishing critical limits and setting up monitoring procedures are essential components of HACCP too, but they are actions that occur within the plan rather than the overarching, formal step that ensures ongoing accountability and verification. Reviewing supplier qualifications relates to supplier management practices, which, while important, fall more under prerequisite programs than the core HACCP steps.