HACCPQuestion 200 of 240
In NYC, why must the certified supervisor be present during operating hours in relation to HACCP?
a.So active managerial control continues and controls do not lapse
b.To personally cook every dish
c.To sign every customer's receipt
d.To greet each customer
Explanation
The certified supervisor must be present so that active managerial control continues throughout operating hours and the HACCP controls do not lapse. The supervisor oversees safe practices, not the cooking of every dish or greeting of every guest.
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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Related questions on this topic
- A NYC taquería adds a new ceviche made with raw fish 'cooked' only in lime juice. What should the HACCP plan do about this item?
- How many times may cooked food safely be reheated for hot holding?
- Which statement about the seven HACCP principles is correct?
- A manager trains staff, writes standard procedures, and checks temperatures daily. These actions are examples of:
- Which pair correctly matches a critical control point with its critical limit?
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