What is the goal of establishing a monitoring system in HACCP?

The goal of establishing a monitoring system in Hazard Analysis and Critical Control Points (HACCP) is to ensure that critical limits are being met. This system involves continuous or regular checks at critical control points, where certain parameters must fall within specific limits to ensure food safety. For instance, monitoring temperature during food storage ensures that food is kept at safe levels to prevent bacterial growth. By verifying that these critical limits are adhered to, it helps to proactively identify and correct potential food safety issues before they result in harmful situations. This is fundamental in maintaining the safety and quality of food products served. Other options, while relevant to aspects of food service or management, do not specifically address the essential function of the monitoring system needed for effective HACCP implementation.