Which step in a HACCP plan involves observing and measuring to ensure critical limits are met?

The step in a HACCP plan that involves observing and measuring to ensure critical limits are met is the monitoring procedures. This process is essential because it provides real-time information about the control points within a food production system. Monitoring involves regular observations and measurements, such as temperature checks or pH level assessments, to ensure that the food products are being processed under conditions that prevent food safety hazards.

By consistently applying monitoring procedures, facilities can quickly identify any deviations from established critical limits and take necessary corrective actions. This monitoring phase is vital for maintaining safe food practices and ensuring compliance with HACCP standards.