Certified Dietary Manager (CDM) Practice Exam 2025 - Free CDM Practice Questions and Study Guide

Monitoring in food safety is a critical process focused on ensuring that food handling procedures are properly followed to prevent foodborne illnesses. The correct choice emphasizes the importance of checking that procedures adhere to established critical limits at each critical control point (CCP). This is key in a Hazard Analysis and Critical Control Points (HACCP) system, as it ensures that food safety hazards are effectively controlled throughout the food preparation process.

By regularly verifying that critical limits, such as cooking temperatures, refrigeration conditions, or cleaning protocols, are maintained, food service managers can identify potential issues before they lead to safety breaches. This proactive approach is essential for protecting public health by ensuring that all food served meets safety guidelines.

Other options, while relevant to overall food service management, do not capture the specific focus of monitoring in the context of food safety. Taking inventory of food products relates more to stock management rather than safety compliance. Assessing customer feedback is important for service improvement but does not directly address food safety practices. Evaluating employee performance in food handling may influence safety practices, but monitoring specifically pertains to the adherence to safety protocols at critical control points.

Ask an Examzify Tutor