HACCPCâu 181 / 240
Active managerial control is best described as:
a.Waiting for the inspector to point out problems
b.Letting each cook decide their own rules
c.Only cleaning when a customer complains
d.Putting systems in place to prevent the common risk factors for foodborne illness
Giải thích
Active managerial control means the manager builds systems, such as training, procedures, and monitoring, to prevent the leading risk factors for foodborne illness before they cause harm. The other options are reactive, not preventive.
Trích dẫn luật: NYC Health Code Article 81Luyện miễn phí toàn bộ 240 câu hỏi — không cần đăng ký.
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