HACCP第 181 / 240 题
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
解析
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.
法律依据: NYC Health Code Article 81免费刷完整 240 道题库 — 无需注册。
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