What HACCP principle is being practiced when food handlers rewash melons that have surface dirt?

When food handlers rewash melons that have surface dirt, they are practicing the principle of corrective action within the HACCP framework. Corrective action is specifically focused on addressing any deviations from an established standard or procedure. In this case, the initial washing procedure failed to adequately clean the melons, resulting in the presence of surface dirt. By taking the step to rewash the melons, the food handlers are ensuring they meet the required food safety standards, thereby correcting the issue.

The principle of monitoring involves regular checks to ensure food safety procedures are being followed, but it does not encompass actions taken to fix problems. Verification involves confirming that monitoring is effective, while record-keeping refers to documenting food safety processes and incidents. These concepts are important in a HACCP system, but they do not apply to the situation of actively reprocessing food to ensure safety.