Active managerial control focuses on managing the risk factors for foodborne illness
The purpose of a food safety management system is to prevent foodborne illness.
Identifying risks is the first step in implementing active managerial control.
Mark each item that is an FDA public health intervention.
Demonstration of knowledge
Staff health controls
Controlling hands as a vehicle of contamination
Time and temperature parameters for controlling pathogens
Consumer advisories
HACCP planning
What is the primary purpose of a food safety management system?
Keep all areas of the facility clean and pest-free.
Lock-out and tag-out faulty equipment within the facility.
Prevent foodborne illness by controlling risks and hazards
Maintain correct purchasing and receiving records for auditors.
What is a manager’s responsibility to actively control risk factors for foodborne illnesses called?
Active managerial control
Food safety management
Quality control and assurance
Hazard analysis critical control point (HACCP)
A manager asks a dish washer to rewash dishes after determining that the sanitizing rinse was not properly made. This is an example of which step in active managerial control?
Identifying risks
Monitoring
Corrective action
Re-evaluation
A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control?
Management oversight
Identify risks
One way for managers to demonstrate a knowledge of food safety is to
conduct self-inspections.
take cooking temperatures.
monitor employee behaviors.
become certified in food safety.
