Foodborne Illness第 40 / 240 题
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
解析
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.
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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