Which of the following is an example of a common corrective action in food safety?

The choice is indeed a common corrective action in food safety. Revising food handling protocols is essential in response to identified hazards or incidents. When a deviation occurs, it is critical to analyze what went wrong and implement changes to prevent a recurrence. This could involve updating handling procedures, training staff on new practices, or enhancing monitoring systems to ensure all standards are maintained.

Corrective actions aim to address the root cause of a problem, making it possible to enhance the safety of food production processes. By revising protocols, food safety practices become more robust, which protects both consumers and the business.

The other choices, while they may have some relevance to overall management practices, do not directly address the specific corrective actions needed to ensure food safety. For example, letting management decide actions without relying on established protocols may lead to inconsistent practices. Scheduling longer breaks might not have relevance to addressing food safety issues directly, and documenting previous incidents, while important for record-keeping and analysis, does not constitute taking action to correct a current food safety violation.