Which of the following is an example of a corrective action?

Reheating a product is an example of a corrective action because it is a step taken to address a food safety issue, specifically related to temperature control. In food safety, corrective actions are necessary to resolve violations of food handling practices that can potentially lead to foodborne illnesses. When a product has not been heated to the appropriate temperature initially, reheating it ensures that it reaches a safe temperature that can kill harmful pathogens.

This action directly addresses the problem of serving food that may not be safe to consume due to inadequate cooking or holding temperatures. It reflects the practice of identifying a hazard and taking immediate steps to eliminate or control that hazard, which is a critical component of food safety management systems.

In contrast, merely purchasing a product or hiring a new chef do not immediately address food safety issues but rather serve as preventive measures or changes in operations. Serving undercooked food is itself a violation of safe food handling practices and does not constitute a corrective action.