Management & HACCPQuestion 244 of 320
In an active managerial control approach, what is the manager primarily trying to do?
a.React to violations after an inspector writes them up
b.Delegate all food safety decisions to hourly staff
c.Proactively design systems that prevent the risk factors that cause foodborne illness
d.Reduce labor costs by cutting cleaning tasks
Explanation
Active managerial control means the operation deliberately puts systems in place to control the CDC's foodborne-illness risk factors before problems occur, rather than reacting after the fact. Tools include standard operating procedures, training, monitoring, and corrective actions. The goal is prevention, not damage control.
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