Which of the following is NOT part of the HACCP process?

The Hazard Analysis Critical Control Point (HACCP) process is a systematic approach to food safety that focuses on identifying and controlling hazards that could compromise food safety. The main components of the HACCP system include conducting a hazard analysis, determining critical control points (CCPs), establishing critical limits, implementing monitoring procedures, conducting corrective actions, verification, and maintaining records.

Food tasting, while an important part of culinary practices, is not a formal part of the HACCP process. HACCP is specifically designed to prevent food safety hazards rather than to assess food quality or flavor. The emphasis in HACCP is on safety, not sensory evaluation, making food tasting outside the scope of this systematic safety framework.

On the other hand, monitoring procedures, verification, and record-keeping are all integral components of HACCP. Monitoring procedures help ensure that critical limits are maintained, verification involves checking and validating that the system is working correctly, and record-keeping provides a documented history of compliance and actions taken, which is essential for accountability and traceability in food safety management.