Which principle focuses on establishing procedures to ensure that critical control points are under control?

The principle that focuses on establishing procedures to ensure that critical control points (CCPs) are under control is centered around monitoring. This involves creating systematic procedures that allow for the continuous observation of the critical control points identified in a HACCP plan. By implementing these monitoring procedures, businesses can check if the CCPs are operating within the established limits and, if not, take necessary actions to regain control quickly.

Monitoring is crucial because it provides the means to collect data and maintain logs on the performance of each CCP. Continuous monitoring gives real-time insight into the production process and helps identify any issues before they lead to significant hazards. It ensures that the food safety management system is functioning as intended and that the critical limits are being met consistently.

In contrast, the other principles mentioned play distinct roles within the HACCP framework. Conducting a hazard analysis identifies potential hazards and assesses risks but does not directly relate to controlling CCPs. Establishing corrective action plans is about responding to deviations from critical limits, while establishing verification processes involves confirming that monitoring methods are effective and that the HACCP plan is being implemented properly. Each of these is integral to HACCP but does not specifically target the establishment of procedures to control the CCPs as monitoring does.