We monitor to ensure that critical limits are reached. Monitoring must be accompanied by record keeping and documentation, to be better able to track inconsistencies and apply corrective strategies, if and when necessary. Examples of Monitoring can include using a thermometer to:

• Check and record temperatures during hot holding and cold storage

• Check and record temperatures during cooking

• Check and record cooling times of hazardous foods to ensure they meet requirements for cooling

Monitoring tasks should be allocated, and the person responsible should be clear on their tasks. Results should be recorded.