IN HAZARD ASSESSMENT, ARE CONTROL MEASURES SHALL BE ONLY PREVETIVE??
HAVE TO CONSIDER BOTH PREVENTIVE AND CORRECTIVE?
EX: STEP: CHLORINATION OF WATER
HAZARD: CHEMICAL - CHLORINE
CONTROL MEASURES: 1. APPROVED NaOCl FROM VENDOR
2. WE HAVE FURTHER STEP CALLED ACF (ACTIVATED CARBON TREATMENT) TO REDUCE CHLORINE
Yr query overlaps Semantics/Philosophy/Operations, or as per the previous Post "it depends".
Yr "ex.step" suggests you may be confused over the meaning of "hazard" in a HACCP context. (the target hazard is micro.pathogens).
I assume you are focussing on non-FSMA HACCP.
"Control Measure / Corrective Action" have specific definitions in HACCP. Control Measures in HACCP are typically "pre-CCP" (ie relate to the hazard analysis). Corrective Actions are typically "post-CCP"(ie relate to monitoring/deviations at the CCP). "Preventive Measures" typically refer to the former category (eg see PS below).
Here is a detailed presentation of the meaning and scope of "Control Measures" (note no mention of "Preventive") in HACCP -
control measures in haccp.pdf 1.22MB
As interpreted above, the answers to yr OP questions are YES / NO.
Here is a non-haccp presentation of related terminologies -
PS - FDA(1997) define Preventive Measure as - an action to exclude, destroy, eliminate, or reduce a hazard and prevent recontamination through effective means.
The hazard analysis process accomplishes three purposes:
(i) Hazards of significance are identified;
(ii) The hazard analysis provides a risk basis for selecting likely hazards;
(iii) Identified hazards can be used to develop preventive measures for a process or product to ensure or improve food safety.
(also see the CCP decision tree in above link)