Final answer:
To check if the HACCP plan is working, verify critical control points, ensure proper monitoring, conduct validation tests, and investigate food poisoning incidents to prevent future occurrences.
Step-by-step explanation:
The Hazard Analysis and Critical Control Point (HACCP) is a systematic preventive approach to food safety designed to prevent, rather than to catch, food safety problems.
To determine if the HACCP plan is working as intended, one may consider factors such as verifying if the critical control points are effectively controlled, confirming the implementation of monitoring procedures, and checking for conformity through validation tests like use-dilution tests for disinfectants.
Additionally, real-world effectiveness is often tested by investigating incidents of food poisoning through case-control studies to identify sources of contamination.
Ensuring the HACCP plan's efficacy may also involve looking at the outcomes of specific food safety protocols.
For example, the observation of bacterial growth on selective media and specific biochemical reactions can give insights into potential bacterial contamination in food samples.
Regular reviews and maintenance programs, such as those for air conditioning systems, can also help in achieving overall food safety goals and satisfying industry standards established by organizations like the Association of Official Agricultural Chemists International (AOAC).