FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Food safety management
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Active managerial control
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HACCP
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Quality control and assurance
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Detailed explanation-1: -Active Managerial Control (AMC) is a preventive food safety management system. Food service managers use AMC to prevent the risk of foodborne illness rather than reacting when an inspector points out an uncontrolled risk factor.
Detailed explanation-2: -It is the manager’s responsibility to actively control the risk factors for foodborne illness. This is called active managerial control. It can be achieved by incorporating specific actions and procedures into the operation to prevent foodborne illness.
Detailed explanation-3: -Because a HACCP program is designed to ensure that hazards are prevented, eliminated, or reduced to an acceptable level before a food reaches the consumer, it embodies the preventive nature of “active managerial control.”