Quản lý & HACCPCâu 244 / 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
Giải thích
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.
Luyện miễn phí toàn bộ 320 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- A restaurant wants to smoke and cure its own bacon in-house to preserve it for retail sale. Before starting, what must the operator obtain from the regulatory authority?
- What is the correct order of the first three HACCP principles?
- A sewage line backs up onto the kitchen floor during a busy dinner service. What is the manager's correct action?
- Which of these operations most clearly requires a variance before it may legally begin?
- A health inspector arrives unannounced during lunch and asks to enter the kitchen and review records. What should the manager do?
- During a HACCP-based cooking step, the critical limit is a final internal temperature of 165°F for poultry. Which HACCP principle covers checking the temperature with a thermometer on every batch?
Cập nhật gần nhất: · quy trình kiểm tra
Đội Ngũ Biên Tập PrepPass · Đối chiếu với ServSafe Food Protection Manager Exam · Quy trình kiểm tra