Active Managerial Control (AMC), according to ServSafe January 17, 2023 by Brian Klein 44 Active Managerial Control (AMC) According to ServSafe 1 / 10 As the manager in a system of Active Managerial Control (AMC), what are some of your responsibilities? To implement training programs, manager oversight, and standard operating procedures To take action when staff are not following the proper procedures and correct them To practice AMC throughout the flow of food in your operation All of the above Here's some more of your responsibilities in a system of AMC: To actively control the risk factors for foodborne illness To anticipate risks and plan for them by being proactive instead of reactive To apply what you have learned in the ServSafe program 2 / 10 Assessing the system to make sure that it's working is which of the Six Steps to Active Managerial Control (AMC)? Re-evaluate the System Monitoring Food Safety Manager Oversight Use Corrective Action Double-check the systems that are in place from time to time to make sure they're still working correctly and effectively. 3 / 10 What food safety management system is specifically focused on controlling the five most common risk factors for foodborne illness? Hazard Analysis Critical Control Points (HACCP) Active Managerial Control (AMC) Prerequisite Programs All of the above Active Managerial Control (AMC) is focused on controlling these five most common foodborne illness risk factors: Improper Holding Temperatures Improper Cooking Temperatures Contaminated Equipment Poor Personal Hygiene Food from Unsafe Sources 4 / 10 Implementing a HACCP program in your operation will achieve Active Managerial Control (AMC), but HACCP plans are complicated. What are some simpler programs that you can use to achieve Active Managerial Control (AMC)? Training programs Manager Oversight Incorporation of Standard Operating Procedures (SOPs) All of the above You can achieve AMC in your operation by implementing training programs, manager supervision, and the incorporation of Standard Operating Procedures (SOPs). 5 / 10 Which of these statements is true about Active Managerial Control (AMC)? AMC prevents foodborne illness by controlling the five most common risk factors AMC identifies risk factors in the flow of food AMC develops policies and procedures to control risk factors All of the above Here's some more true statements about AMC: AMC is a food safety management system AMC is a less complicated version of another system called HACCP The CDC identified the five most common risk factors for foodborne illness 6 / 10 Which of these is crucial to successful Active Managerial Control (AMC)? Monitoring the critical activities in the operation Taking the necessary corrective action when it's required Verifying that the actions taken to control the risks factors for foodborne illness are working effectively All of the above identifying risks, taking corrective action, and managerial oversight Monitoring critical activities in the operation Taking the necessary corrective action when required Verifying that the actions taken to control the risks factors for foodborne illness are working 7 / 10 The food safety management systems HACCP and Active Managerial Control (AMC) often use the words 'hazard' and a 'risk'. What's the difference between a 'hazard' and a 'risk'? A hazard is anything dangerous. A risk is the chance that it will hurt someone The Dukes are from Hazzard County and Risk is a board game based on war strategy A risk is anything dangerous. A hazard is the chance that it will hurt someone All of the above A hazard is anything that could possibly hurt someone. A risk is an estimate of the chances that a person will actually get hurt by that hazard. Storing raw TCS food above ready-to-eat food in the cooler is a hazard. The risk is that juices could drip onto the ready-to-eat food and someone might get sick. 8 / 10 What should be your goal when performing Manager Oversight? To verify that staff are following procedures Space Filler Space Filler All of the above Supervize your staff to verify that your operations policies, procedures, and corrective actions are being followed. When staff is performing a task incorrectly, take corrective action and coach or retrain them. 9 / 10 What are some examples of critical activities that should be monitored in your operation? Checking and recording temperatures The concentration of sanitizing solutions Proper Handwashing All of the above The critical activities are the tasks that need the most attention for food safety. 10 / 10 What are some programs that you can use to achieve Active Managerial Control (AMC) in your operation? Manager Oversight Standard Operating Procedures (SOPs) Training programs All of the above There are many ways to achieve AMC in your operation. According to the food and drug administration (FDA), you can use simple tools such as training programs, manager supervision, and the incorporation of Standard Operating Procedures (SOP) Active managerial control can also be achieved through more complex solutions such as a HACCP program. Your score is LinkedIn Facebook Twitter VKontakte
