Which is not one of the major principles involved in operating a HACCP system?

The major principles of a Hazard Analysis Critical Control Point (HACCP) system are designed to systematically identify and manage food safety risks. The first principle involves conducting a hazard analysis to identify potential hazards that could affect food safety. The second principle focuses on determining critical control points where these hazards can be effectively controlled or eliminated. Monitoring critical control points is the third principle, which ensures that the limits set are being met.

The act of storing food is not a principle of the HACCP system but rather a routine operational practice in food safety management. While proper storage is vital for preventing foodborne illness, it does not align with the core principles of hazard analysis, critical control points identification, and monitoring that constitute a HACCP plan. Therefore, the option that does not align with the major principles of HACCP is the one related to storage.