Foodborne IllnessCâu 40 / 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.Assuming certified staff never make mistakes
c.Correcting issues only after a customer complains
d.Proactively putting policies and monitoring in place — training staff, enforcing hygiene and temperatures, and controlling the known risk factors before problems occur
Giải thích
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.
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
- Which of these hazards generally CANNOT be eliminated by cooking the food to a high temperature?
- A server tells the person in charge she has a sore throat with fever. Under FDA Food Code and NYC practice, the supervisor should:
- STEC (E. coli O157:H7) outbreaks in NYC have been tied not only to ground beef but also to:
- In FAT-TOM, the 'Time' factor means bacteria need time to grow. What is the general guideline for how long TCS food can be in the danger zone before it must be discarded?
- In FAT-TOM, the 'Oxygen' factor matters because different bacteria have different needs. Which pairing is correct?
- In FAT-TOM, 'Moisture' refers to water activity (aw). Which foods are safer because they have low water activity?
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