管理与 HACCP第 271 / 320 题
A food safety management system built on active managerial control should focus on controlling which of the following?
a.The restaurant's seating layout
b.The daily lunch specials
c.The CDC's five most common foodborne-illness risk factors
d.The parking lot capacity
解析
A food safety management system aims to control the CDC's identified risk factors: poor personal hygiene, improper holding and cooking temperatures, contaminated equipment, and food from unsafe sources. Building procedures around these risk factors targets the actual causes of foodborne illness. Layout, specials, and parking are business concerns, not the focus of food safety control.
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