Which of the following is NOT a step in the HACCP process?

The process of Hazard Analysis Critical Control Point (HACCP) involves identifying, evaluating, and controlling hazards that are significant for food safety. Each of the steps in the HACCP process serves a specific function to ensure that food products are safe for consumption.

Conducting a hazard analysis is essential as it allows food safety personnel to identify potential biological, chemical, and physical hazards that could affect food safety. Setting critical limits is crucial because it defines the maximum or minimum values to which a critical control point must be controlled to minimize the hazards. Monitoring procedures are ongoing activities that ensure the critical limits are being met and help in verifying the effectiveness of the HACCP plan.

In contrast, setting profit margins is not part of the HACCP framework. While financial considerations are important for a business's overall success, they do not relate to the safety management practices that HACCP promotes. Therefore, this step does not fit within the specified HACCP process, making it the correct answer.