Alabama ServSafe Manager Practice Test 2026 - Free ServSafe Manager Practice Questions and Study Guide

Monitoring within the HACCP (Hazard Analysis Critical Control Point) framework involves systematically checking and ensuring that critical aspects of food safety are being adhered to during food preparation and storage. One of the primary methods of monitoring is by recording temperatures at critical control points. This practice is critical because it helps ensure that food is being maintained at safe temperatures to prevent the growth of harmful microorganisms, which can lead to foodborne illnesses.

By keeping detailed records of these temperatures, food establishments can verify that their processes are effective and compliant with safety standards. This documentation also serves as evidence that proper procedures were followed during inspections or audits.

While taste tests, consulting with staff, and ordering ingredients are important aspects of food safety and quality control, they do not fall under the specific category of monitoring critical limits as defined by the HACCP principles. Thus, consistently recording temperatures is a foundational procedure in maintaining food safety and quality, making it the appropriate answer for this question.