To ensure food safety, what does HACCP require regarding the monitoring of critical limits?

HACCP, or Hazard Analysis Critical Control Point, is a systematic approach to ensure food safety by identifying and managing potential hazards throughout the food production process. One key requirement of HACCP involves the monitoring of critical limits at each critical control point (CCP).

The need for monitoring to be continuous and thorough stems from the goal of ensuring that any deviations from established safety standards are promptly detected and corrected. Continuous monitoring allows for real-time verification of whether the food products are being produced under safe conditions, such as maintaining appropriate temperatures during cooking or refrigeration, thereby minimizing the risk of foodborne illness. Thorough monitoring also entails careful documentation and tracking of these limits, which is crucial for accountability and traceability in food safety practices.

This rigorous approach ensures that food safety is maintained at all times during the food handling process, ensuring consumer protection and compliance with health regulations. Thus, the emphasis on continuous and thorough monitoring is a fundamental aspect of effectively implementing HACCP principles.