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 81Practice all 240 questions free — no signup required.
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