In a HACCP plan, what does monitoring ensure?

Monitoring is a vital component of a HACCP (Hazard Analysis Critical Control Point) plan, as it ensures that critical limits are being met at various stages of the food processing and preparation operations. Critical limits are predefined safety thresholds crucial for controlling food safety hazards, such as time-temperature criteria for cooking or holding food.

When monitoring is correctly implemented, it involves systematic observations or measurements that confirm whether the processes are operating within these critical limits. For instance, it might include regularly checking the temperature of cooked foods to ensure they reach the safe minimum temperature to eliminate pathogens. By doing this, monitoring plays a crucial role in preventing conditions that could lead to food safety incidents.

In the context of the other options, identifying hazards is typically done during the analysis phase of the HACCP plan rather than by monitoring. Inspecting food deliveries focuses on initial quality and safety rather than ongoing process control. Verifying a supplier's legitimacy relates to procurement and supplier analysis, which does not directly fall under the monitoring process of a HACCP plan. Thus, the focus of monitoring within a HACCP plan is specifically aimed at ensuring that critical limits designed to control identified hazards are consistently met.