What happens to the product in the diversion line when the pressure is too low?

When the pressure in the diversion line is too low, the appropriate action taken is to divert the product. This is crucial because low pressure could indicate an issue with the pasteurization process, potentially affecting the safety and quality of the product. Diversion is implemented as a precaution to prevent any product that may not have been adequately pasteurized from entering the storage system or being distributed. This action ensures that only safe and properly treated products reach consumers, maintaining food safety standards.

In the context of the other options, sending the product to storage would be unsafe, as it could compromise product integrity. Recycling the product does not address the potential safety risk associated with inadequate pasteurization. Automatically shutting off the product could halt operations unnecessarily; thus, diversion is the best protocol in this scenario to mitigate hazard risks while ensuring compliance with safety regulations.