What step in a HACCP plan does the Food Manager complete by marking a chart with date, temperature, and initials?

In a HACCP (Hazard Analysis Critical Control Point) plan, the step that involves marking a chart with date, temperature, and initials falls under documentation. Documentation is a crucial component of the HACCP process as it provides a permanent record of monitoring activities. This ensures that there is traceability and accountability regarding food safety practices and compliance with established standards.

By accurately recording date, temperature, and initials, the food manager demonstrates that monitoring procedures are being followed consistently at the designated critical control points. This documentation can be referenced during inspections and audits, helping to verify that safe food handling practices are being maintained. It also plays a vital role when analyzing trends or addressing potential food safety issues.

The other steps mentioned, such as verification, corrective action, and critical control point, serve different purposes within the HACCP framework. Verification involves assessing whether the HACCP plan is working as intended, corrective action refers to the procedures followed when monitoring indicates that a critical limit has not been met, and critical control points are specific points in the process that must be controlled to ensure food safety. However, none of these are focused on the act of marking a chart for record-keeping, making documentation the correct answer in this context.