Foodborne IllnessQuestion 40 of 240
Which best describes the supervisor's role (active managerial control) in preventing foodborne illness in a NYC establishment?
a.Relying only on the health inspector to catch problems
b.Proactively putting policies and monitoring in place — training staff, enforcing hygiene and temperatures, and controlling the known risk factors before problems occur
c.Correcting issues only after a customer complains
d.Assuming certified staff never make mistakes
Explanation
Active managerial control means the person in charge proactively designs and enforces systems — staff training, hygiene rules, temperature monitoring, and supplier controls — to prevent the known risk factors rather than reacting after the fact. Waiting for inspectors or complaints is reactive and unsafe. Certification helps, but ongoing supervision and monitoring are essential.
Law Reference: NYC Health Code Article 81Practice all 240 questions free — no signup required.
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