Wendys Training Practice Test

The temperature of clam chowder is checked during holding. According to the operations policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup?

1. Temperature control

2. Hazard Analysis

3. Critical Control Points

4. Corrective Action

The correct answer is: Corrective Action

Throwing out the clam chowder when it doesn't meet the required temperature is an example of implementing a corrective action. In the context of a Hazard Analysis Critical Control Point (HACCP) system, corrective actions are specific responses taken when monitoring reveals that a critical limit has not been met. In this case, the temperature of the chowder is a critical limit that ensures food safety. If the chowder's temperature is outside of the safe range, discarding it is necessary to prevent potentially hazardous food from being served. This ensures that any food that could pose a risk to consumers is eliminated, maintaining overall safety and compliance with health standards. While temperature control is directly related to monitoring and managing food temperatures, the act of disposing of the clam chowder directly represents a corrective action in response to a failure to meet safety standards. Hence, the answer recognizes the action taken based on established food safety protocol.