Which of the following actions is a corrective measure in food safety protocols?

Adjusting cooking methods is a corrective measure in food safety protocols because it directly addresses issues related to food safety that could arise during the cooking process. When food items are not cooked to the appropriate temperature or for the right duration, there is a risk of foodborne illnesses due to undercooked or improperly handled food. By modifying the cooking methods—such as changing the temperature settings, extending cooking times, or ensuring that food is cooked thoroughly—corrective actions can be taken to ensure that food safety standards are met, thereby reducing the risk of contamination and ensuring safe food for customers.

The other options, while important in their own right, do not qualify as immediate corrective actions for food safety concerns in the same way. Increasing staff training focuses on education and awareness rather than correcting existing procedures. Distributing promotional materials relates to marketing and does not address food safety protocols directly. Thus, these actions do not serve as immediate corrections but rather as enhancements to overall operations.