Which principle follows the establishment of critical limits in HACCP?

The principle that follows the establishment of critical limits in HACCP is monitoring. Once critical limits for each critical control point (CCP) have been defined, ongoing monitoring becomes crucial to ensure that the process remains within these limits. Monitoring involves systematically observing or measuring the parameters of the CCPs, such as temperature or time, to verify that they are consistently being met. This step helps in detecting any deviations from the critical limits, which could compromise food safety.

In the context of a HACCP plan, monitoring provides real-time information that guides necessary adjustments to maintain control over food safety hazards. If monitoring indicates that a critical limit has been exceeded, corrective actions can be enacted to prevent potential hazards from resulting in unsafe food products. Thus, monitoring is pivotal in maintaining effective food safety management.