What HACCP principal is being practiced when food handlers rewash melons showing signs of surface dirt?

The HACCP principle being practiced when food handlers rewash melons showing signs of surface dirt is "Control of hazards." This principle involves monitoring and controlling potential hazards at critical points in food preparation to ensure food safety. By rewashing the melons, the handlers are taking corrective action to remove contaminants, thereby reducing the risk of foodborne illness. This practice aligns with the principle of ensuring that food is safe for consumption.