Which of the following is a principle of HACCP?

Establishing monitoring procedures is a fundamental principle of Hazard Analysis Critical Control Point (HACCP). Monitoring procedures are essential because they ensure that the critical control points (CCPs) in food production processes are functioning properly and that food safety standards are being met. This includes regular checks of parameters such as temperature, time, and other critical factors that ensure food safety.

Through effective monitoring, food safety professionals can detect deviations from critical limits in real time, allowing for prompt corrective actions to be taken before a food safety issue arises. This proactive approach helps to prevent foodborne illnesses and ensures overall food safety compliance.

In contrast, the other options focus on different aspects unrelated to the core principles of HACCP. For example, conducting a satisfaction survey is more about customer feedback than food safety management, while implementing cost-cutting measures and planning for food marketing do not directly relate to the monitoring or control of food safety hazards within production processes. These latter elements, while important in overall business management, are not integral to the HACCP methodology.