HACCPQuestion 181 of 240
Active managerial control is best described as:
a.Only cleaning when a customer complains
b.Putting systems in place to prevent the common risk factors for foodborne illness
c.Letting each cook decide their own rules
d.Waiting for the inspector to point out problems
Explanation
Active managerial control means the manager builds systems, such as training, procedures, and monitoring, to prevent the leading risk factors for foodborne illness before they cause harm. The other options are reactive, not preventive.
Law Reference: NYC Health Code Article 81This topic, taught in full in the NYC Food Protection Certificate guide. NYC Food Protection Certificate — Complete Study Guide (2026) — PDF + EPUB, $14.99 · 14-day refund →
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