Final answer:
Reheating the lasagna to 165 degrees for 15 seconds as a response to it being held at an inadequate temperature represents a 'Corrective action' in food safety management to prevent foodborne illness.
Step-by-step explanation:
A pan of lasagna held at 125 degrees for less than 2 hours and then reheated to 165 degrees for 15 seconds within 2 hours is an example of B. Corrective action. This is a procedure used in food safety management to correct or eliminate a problem with the food's temperature to ensure it does not pose a health risk caused by microbial growth. According to food safety guidelines, when there is a failure of temperature control, corrective action must be taken to rapidly return food to safe temperatures and prevent foodborne illness.
Food safety is crucial as bacteria multiply most rapidly between 40 and 140 degrees F (the danger zone). By reheating the lasagna above the minimum temperature required for hot holding, the bacteria that may have started to develop due to the insufficient initial temperature are killed, making the food safe to eat again.