When must the HTST system's operating parameters, like temperature and pressure, be monitored?

Continuous monitoring of the HTST (High-Temperature Short-Time) system's operating parameters, such as temperature and pressure, is critical to ensure the safety and effectiveness of the pasteurization process. This ongoing oversight is necessary because the HTST process is designed to significantly reduce the microbial load present in food products, which requires maintaining precise conditions throughout its operation.

Monitoring continuously allows for immediate detection of any deviations from the established parameters. If the temperature or pressure falls outside the acceptable range, the safety of the product may be compromised, potentially leading to foodborne illnesses. Therefore, such vigilance is essential to uphold not only food safety standards but also regulatory compliance.

Other options suggest that monitoring occurs less frequently or on a more limited basis, which does not align with the best practices needed to ensure the reliability of the pasteurization process. Continuous monitoring is a foundational requirement in food safety protocols, particularly in systems that directly impact public health.