What HACCP principle is practiced when clam chowder must be discarded during a temperature check?

The principle being practiced when clam chowder must be discarded during a temperature check is corrective action. This principle is essential in Hazard Analysis Critical Control Point (HACCP) systems, as it involves responding appropriately when a critical limit is exceeded. In the context of food safety, if the clam chowder fails to meet the safe temperature threshold, it signals a potential risk for foodborne illness.

By discarding the chowder, you are taking immediate action to prevent the consumption of potentially hazardous food. This proactive step is crucial in ensuring food safety and protecting consumers from health risks associated with improperly stored or handled food. Corrective actions may also involve identifying the cause of the temperature failure and implementing processes to prevent recurrence, thereby enhancing overall food safety management.