Which of the following actions are part of verifying that the HACCP system is working?

Verifying that the Hazard Analysis Critical Control Point (HACCP) system is functioning effectively involves regular monitoring and validation of the processes and controls established to ensure food safety. Testing equipment regularly is a crucial part of this verification process. It ensures that the critical limits set for various food safety parameters, like temperature control and equipment calibration, are being met consistently.

Regular testing of equipment helps in identifying any malfunctions or deviations that could compromise food safety. If the equipment used for monitoring critical control points (like thermometers, pressure gauges, or pH meters) is not functioning properly, it can lead to unsafe food production practices. Therefore, by routinely testing the equipment, you ensure that all aspects of the HACCP plan remain under control and that the food safety management system can reliably prevent and mitigate risks associated with foodborne illnesses.

In contrast, the other options do not contribute to the verification process in a way that upholds food safety. Hiring additional staff may be necessary for operational efficiency but does not inherently relate to verifying HACCP effectiveness. Increasing menu items or lowering ingredient quality could actually introduce more risks and complicate compliance instead of ensuring that the HACCP system is verified and upheld properly.