Which activity is an example of monitoring?

• A. Cleaning equipment
• B. Hiring new staff
• C. Measuring temperatures at critical control points
• D. Designing menu

Answer: (C)

Monitoring involves the ongoing observation or measurement of a process to ensure it stays within established critical limits. Measuring temperatures at critical control points provides real-time data on whether each control point remains in range, which allows for timely corrective actions if a deviation occurs. This is the practical data-gathering aspect that defines monitoring in HACCP and food-safety contexts.

Cleaning equipment is a sanitation task aimed at removing dirt and contaminants, not continuously tracking process parameters. Hiring new staff is a staffing decision, not about observing or measuring process performance. Designing a menu relates to product planning and development, not to monitoring the actual operation.

So, measuring temperatures at critical control points exemplifies monitoring because it continuously, or at regular intervals, verifies that the process stays under control and provides the evidence needed to respond if something drifts out of range.