Which of the following methods is used for monitoring CCPs?

The correct method for monitoring Critical Control Points (CCPs) is using a thermometer. This is essential in food safety as it allows for the accurate measurement of temperature, which is crucial in ensuring that food is prepared, cooked, and stored at safe temperatures. Monitoring temperatures helps prevent the growth of harmful microorganisms that can cause foodborne illnesses.

Thermometers provide measurable data that can be documented and used to verify compliance with food safety standards. For example, checking the internal temperature of cooked meats ensures that they reach a temperature sufficient to kill harmful bacteria. Additionally, monitoring refrigerator and freezer temperatures is vital to keeping food out of the danger zone, where bacteria can multiply rapidly.

While tasting food is a method of quality control, it does not provide information about food safety or the presence of harmful pathogens. Maintaining a cleaning schedule is important for overall hygiene but does not specifically address the critical limits at CCPs. Employee surveys might provide general feedback on food safety practices but do not directly measure or monitor the safety of food products regarding CCPs.