The planned checking of a critical control point to confirm it is operating within its critical limits.
The planned checking of a critical control point to confirm it is operating within its critical limits. Monitoring is the planned sequence of observations or measurements used to assess whether a critical control point is under control. It is one of the HACCP principles and tells a business, in real time, whether critical limits are being met. Monitoring can be measuring a temperature, checking a time, or observing that a procedure is being followed. Effective monitoring is defined in advance: what is measured, how, how often and by whom. The frequency should be enough to catch a loss of control before unsafe food reaches the consumer. Where possible, monitoring produces a record, so there is evidence that the check was done and what the result was. In an Australian kitchen, monitoring usually means routine temperature checks with a calibrated probe thermometer: fridges and cold displays at the start of service, cooked food core temperatures, and hot holding units through the day. Goods receipt checks and cleaning sign-offs are also forms of monitoring. Monitoring only adds value if staff act on the results. A reading outside the critical limit should trigger the defined corrective action, and the reading should be logged. Digital tools and paper temperature logs both work, provided the check actually happens at the planned frequency and is recorded. A Brisbane childcare kitchen monitors its cool room by recording the temperature at 8am and 3pm each day. On one afternoon the log shows 7 degrees Celsius, which prompts staff to investigate, move food and record the corrective action before any food is served warm.
Frequently asked questions
What does monitoring involve?
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.
How often should monitoring be done?
Often enough to detect a loss of control before unsafe food reaches customers. The right frequency depends on the step and the risk.
Does monitoring have to be written down?
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.
What is the difference between monitoring and verification?
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.
Who should do the monitoring?
Trained staff who understand the critical limits and know what corrective action to take if a check is out of range.
