The temperature of clam chowder is checked during holding. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced?

The scenario described involves a situation where clam chowder is checked for its holding temperature, and the decision is made to discard it due to it not being within the safe temperature range established by the facility's policy. This process aligns with the principle of corrective action, which is a key component of the Hazard Analysis Critical Control Point (HACCP) system.

Corrective actions are steps taken to address a deviation from an established critical limit. In this case, since the temperature of the clam chowder did not meet the required standard (the critical limit), the appropriate response was to dispose of the chowder to prevent potential foodborne illness and ensure food safety. By discarding the chowder, the operation actively mitigates the risk of serving food that could pose a health hazard to customers.

This principle ensures that when an issue arises regarding a critical point (like the temperature of food during holding), there is a systematic approach to resolve it, thereby maintaining the safety and quality of food products.