Illinois Food Service License Practice Test 2025 – 400 Free Practice Questions to Pass the Exam

Throwing out the stew when it does not meet the specified temperature limit is an example of a corrective action. In a Hazard Analysis Critical Control Point (HACCP) system, corrective actions are steps taken to remedy a situation when monitoring shows that a critical limit has not been met. The purpose of these actions is to ensure food safety and prevent any risk of foodborne illness. In this scenario, throwing out the stew ensures that potentially hazardous food is not served to customers, thus maintaining overall food safety standards.

Preventive measures typically involve actions taken before any potential hazards occur, such as proper cooking techniques or training staff on safe food handling. Temperature control itself refers to maintaining food at safe temperatures but does not describe the action taken when those limits are not adhered to. Employee training is essential for instilling knowledge about food safety practices but doesn't directly pertain to the handling of food items once a critical limit has failed.