A cook makes a pot of chili and is holding it for service. She checks the temperature of the chili, but it does not meet the critical limit, and she throws it out according to house policy. This is an example of which HACCP principle?

Corrective Action

Explanation:

This is an example of corrective action. In Hazard Analysis and Critical Control Point, corrective action is any action that is taken when the result of monitoring shows that  process does not meet the critical control point standard. It is necessary that in production processes, there should be clearly stated corrective actions at each point of the process of production and the corrective actions taken should be noted.

"the importance of the japanese economy and security is far greater than that of the asian values"