Which best describes the supervisor's role (active managerial control) in preventing foodborne illness in a NYC establishment?

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.