HACCPCâu 197 / 240
A manager trains staff, writes standard procedures, and checks temperatures daily. These actions are examples of:
a.Reacting to inspections
b.Ignoring food safety
c.Cutting costs
d.Active managerial control
Giải thích
Training, written procedures, and daily temperature checks are all parts of active managerial control, in which the manager builds preventive systems into daily operations rather than reacting after problems appear.
Trích dẫn luật: NYC Health Code Article 81Luyện miễn phí toàn bộ 240 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- A NYC taquería adds a new ceviche made with raw fish 'cooked' only in lime juice. What should the HACCP plan do about this item?
- How many times may cooked food safely be reheated for hot holding?
- Which statement about the seven HACCP principles is correct?
- Which pair correctly matches a critical control point with its critical limit?
- Why is cooling considered one of the most hazardous steps in the flow of food?
- In NYC, why must the certified supervisor be present during operating hours in relation to HACCP?
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