Which step of the HACCP process is focused on ensuring that monitoring is conducted and recorded?

The focus of establishing monitoring procedures is crucial within the HACCP process. This step is dedicated to creating specific methods to monitor the critical control points identified in earlier steps. Effective monitoring ensures that food safety standards are being met consistently throughout the production process. By setting up procedures for recording data during the monitoring phase, it provides a clear and documented trail that confirms whether the processes are operating within the defined critical limits. This documentation is vital for both accountability and for making informed decisions if deviations occur, allowing the team to act swiftly to ensure food safety.

On the other hand, establishing verification procedures relates to ensuring that the monitoring processes and records are adequate and effective in preventing hazards, while establishing key control points involves identifying specific points in the process where control measures can be applied. On the other hand, establishing corrective actions looks at procedures for addressing deviations from critical limits, rather than monitoring processes. Thus, the emphasis on monitoring procedures is foundational as it sets the stage for ensuring compliance and safety throughout food handling and preparation.