Which of the following is established after determining critical control points in HACCP?

The correct answer, establishing monitoring procedures, comes after the identification of critical control points (CCPs) in the Hazard Analysis and Critical Control Point (HACCP) system. Once CCPs are identified, it is essential to establish monitoring procedures to ensure that the CCPs remain under control.

Monitoring involves regular checks at the identified points to ensure that the processes are within the predetermined critical limits. This could include measurements such as temperature checks or pH monitoring, depending on the specific food safety parameters. The purpose of monitoring is to verify that the controls are effective and functioning as intended, allowing for immediate corrective actions if any deviations occur.

Establishing corrective actions is indeed important, but this typically follows the monitoring step, as it is only necessary to determine what actions to take if monitoring indicates that a CCP is not under control. Conducting training for staff is crucial for the overall effectiveness of HACCP, but it pertains to ensuring staff are knowledgeable about the procedures rather than being a direct step following CCP determination. Documenting customer feedback is valuable for ongoing improvement and customer satisfaction, but it is not a step within the HACCP framework related to critical control points.