In an active managerial control approach, what is the manager primarily trying to do?
a.Proactively design systems that prevent the risk factors that cause foodborne illness
b.Cut labor costs by dropping the nightly deep-cleaning and sanitizing tasks from the schedule
c.Correct each risk factor after an inspector documents it on the report
d.Hand each food safety decision to whichever hourly employee is running that station tonight
解析
Active managerial control means the operation deliberately builds systems to control the CDC's five foodborne-illness risk factors, which are unsafe sources, undercooking, wrong holding temperatures, contaminated equipment, and poor personal hygiene, before problems occur. Its tools are standard operating procedures, training, monitoring, and corrective action. Dropping the cleaning schedule removes one of those controls, fixing only what an inspector cites is reactive rather than proactive, and responsibility for food safety decisions stays with management instead of moving to whoever is running a station.
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