Certified Professional Food Safety (CP-FS) 2025 – 400 Free Practice Questions to Pass the Exam

In the context of Hazard Analysis Critical Control Point (HACCP) systems, "monitoring" specifically involves regularly checking critical control points to ensure they remain within established safe limits. This process is vital for ensuring food safety and quality, as it helps identify any deviations from desired standards that could lead to foodborne illnesses or contamination.

By consistently monitoring critical control points, food safety professionals can detect issues in real-time and implement corrective actions promptly. This proactive approach not only safeguards food products but also ensures compliance with regulatory standards and enhances consumer confidence in the safety of the food supply.

The other options do not pertain to the core aspect of monitoring within HACCP. Keeping track of employee schedules, observing customer preferences, and logging inventory levels are important for operational efficiency but fall outside the scope of monitoring critical control points that directly impact food safety.