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.

q1: artillery

q2: simon bolivar

q3:   their workers and farmers demanded a return to spanish rule.

q4: drafted new constitutions

q5: oligarchies have replaced monarchies

answer; i believe its (transgender);