Which of the following can be considered a monitoring phase of HACCP?

Monitoring is a critical aspect of the Hazard Analysis Critical Control Point (HACCP) system, as it involves the ongoing observation and measurement of key parameters to ensure that the food safety plan is effectively implemented. Checking temperatures with a calibrated thermometer directly relates to monitoring because it assesses whether food is being held, cooked, or served at safe temperatures. This action is vital for controlling hazards that could lead to foodborne illnesses, as temperature is one of the critical control points.

This choice represents a practical application of the monitoring phase, being essential in verifying that critical limits are being met. The use of calibrated thermometers ensures accurate data collection, which is necessary to support HACCP-based processes. The other options, while important to food safety or the overall HACCP plan, do not align as closely with the specific function of monitoring within the HACCP framework.