1. Three components of active managerial control include identifying risks, training, and a. creating specifications. b. corrective action. c. creating purchase orders d. recordkeeping. 2. A manager's responsibility to actively control risk factors for foodborne illnesses is called a. hazard analysis critical control point (HACCP). b. quality control and assurance. c. food safety management. d. active managerial control. 3. A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control? a. Identifying risks b.Monitoring c. Corrective action d. Re-evaluation 4. A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control? a. Management oversight b. Corrective action c. Re-evaluation d. Identify risks 5. What is one way that managers can show they know how to keep food safe? a. Become certified in food safety. b. Check cooking temperatures. c. Monitor employee behaviors. d. Conduct self-inspections.

Question

1. Three components of active managerial control include identifying risks, training, and a. creating specifications. b. corrective action. c. creating purchase orders d. recordkeeping. 2. A manager's responsibility to actively control risk factors for foodborne illnesses is called a. hazard analysis critical control point (HACCP). b. quality control and assurance. c. food safety management. d. active managerial control. 3. A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control? a. Identifying risks b.Monitoring c. Corrective action d. Re-evaluation 4. A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control? a. Management oversight b. Corrective action c. Re-evaluation d. Identify risks 5. What is one way that managers can show they know how to keep food safe? a. Become certified in food safety. b. Check cooking temperatures. c. Monitor employee behaviors. d. Conduct self-inspections.

Answer 1

1. b. corrective action.2. d. active managerial control.3. c. Corrective action4. a. Management oversight5. a. Become certified in food safety.

Answer 2

## Step1The first question is about the components of active managerial control. The options provided are creating specifications, corrective action, creating purchase orders, and recordkeeping. The correct answer is corrective action, as it is a key component of active managerial control.## Step2The second question is about the term for a manager's responsibility to actively control risk factors for foodborne illnesses. The correct answer is active managerial control, as it is the term that describes this responsibility.## Step3The third question is about the steps in active managerial control. The scenario describes a manager asking a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of corrective action, as the manager is taking steps to correct the mistake.## Step4The fourth question is about the steps in active managerial control. The scenario describes a manager walking around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of management oversight, as the manager is actively overseeing the staff's actions.## Step5The fifth question is about how managers can show they know how to keep food safe. The correct answer is become certified in food safety, as this is a direct way for managers to demonstrate their knowledge of food safety.

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