When should monitoring activities in HACCP be performed?

Monitoring activities in HACCP (Hazard Analysis Critical Control Point) should be performed as per the established schedule or whenever necessary because the goal of HACCP is to ensure food safety by identifying potential hazards and monitoring critical control points throughout food handling processes. Regular monitoring helps assess whether critical limits are being met and allows for timely corrective actions if deviations occur.

Establishing a consistent schedule ensures that monitoring is integrated into daily operations, promoting ongoing compliance with safety standards. Additionally, monitoring when necessary means that, if unexpected situations arise—such as changes in processes, equipment failures, or variations in food safety risks—the response can be immediate. This flexibility is essential for maintaining the integrity of food safety measures. Periodic reviews and adjustments may also be necessary based on varying factors, which supports the overarching goal of HACCP to prevent foodborne illnesses effectively.