The questions that must be answered are frequency, Who, How, and When. While many fields use monitoring principals, this particular question refers to HACCP. This stands for hazard, analysis, and critical control points. It is a food safety approach system to reduce the risk of contamination from hazardous products.
Dangers that come from food can include biological hazards, such as bacteria, the chemical can cause injury and illness, and physical can be objects in food that shouldn't be there like glass. These risks can come from the handling of raw food and materials, and then packaging them for distribution.