Which of the following is NOT considered an example of a "corrective action"?

Sometimes the term "corrective action" refers to a HACCP plan. But it also applies to the food safety practices of any foodservice operation. A corrective action is when a food handler discovers an unsafe practice and takes action to stop it and prevent it from happening again. HACCP is beyond the scope of a ServSafe manager and usually only applies to an industrial production operation such as a meat processing plant or a milk/juice pasteurizing facility.