The planned checking of a critical control point to confirm it is operating within its critical limits.
Planned measurements or observations at a critical control point, such as taking temperatures or checking that a procedure was followed, usually at a set frequency.
Often enough to detect a loss of control before unsafe food reaches customers. The right frequency depends on the step and the risk.
Recording results is strongly recommended and is expected under a food safety program and the substantiation requirements of Standard 3.2.2A, as it provides evidence the checks were done.
Monitoring is the routine, real-time checking of a control point. Verification is a separate, periodic check that the whole system, including monitoring, is working.
Trained staff who understand the critical limits and know what corrective action to take if a check is out of range.