Final answer:
Planned, routine monitoring is crucial in maintaining control over Critical Control Points (CCP) in food safety management systems, specifically within Hazard Analysis and Critical Control Points (HACCP) frameworks.
Step-by-step explanation:
The student's question refers to a concept in food safety management, specifically concerning the Critical Control Points (CCP) in Hazard Analysis and Critical Control Points (HACCP) systems. Planned, routine monitoring is key to ensuring a CCP is under control. This involves checking the critical limits at each CCP to identify and prevent risks to food safety, ensuring that the process remains within safe parameters.
Regular monitoring activities can include recording temperatures, times, or product characteristics, and these must be clearly documented. By conducting routine monitoring, food service businesses can react promptly to any deviations from the established critical limits, which can significantly reduce the risk of foodborne illnesses.