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.Proactively putting policies and monitoring in place — training staff, enforcing hygiene and temperatures, and controlling the known risk factors before problems occur
c.Correcting issues only after a customer complains
d.Assuming certified staff never make mistakes
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?
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- 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?
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- In FAT-TOM, 'Moisture' refers to water activity (aw). Which foods are safer because they have low water activity?
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