Active Managerial Control (AMC), according to ServSafe January 17, 2023 by Brian Klein 3 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 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 All of the above Here's some more of your responsibilities in a system of AMC: To practice active managerial control throughout the flow of food To take action when staff are not following the proper procedures and correct them To provide staff with the proper tools to keep food safe (procedures and training) 2 / 10 Making sure that staff knows the correct procedures is which of the Six Steps to Active Managerial Control (AMC)? Monitoring Food Safety Training Requirements Manager Oversight Re-evaluate the System Ensure that employees are trained to follow procedures and retrained when it's necessary. 3 / 10 Checking to see if staff is following food safety procedures demonstrates which step in Active Managerial Control (AMC)? Use Corrective Action Re-evaluate the System Monitoring Food Safety Manager Oversight Step 4. Manager Oversight Verify that staff is following your systems policies, procedures, and corrective actions. 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 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. 6 / 10 Identifying the risks is the first step to take when implementing Active Managerial Control (AMC). How do you identify risks? Find the potential foodborne illness risks Document the potential foodborne illness risks Identify the hazards that can be controlled or eliminated All of the above Study how food flows through your operation. Look for possible contaminants and unsafe practices that could be a risk factor for foodborne illness. Then develop policies and procedures that will control, eliminate, or reduce the risk factors to a safe level. 7 / 10 There are many ways to achieve active managerial control of the risk factors for foodborne illness. What is the HACCP approach to Active Managerial Control (AMC)? Identifying hazards at specific points within the flow of food through an operation To actively control the risk factors for foodborne illness To anticipate risks and plan for them by being proactive instead of reactive All of the above HACCP is based on identifying significant biological chemical or physical hazards at specific points within the flow of food through an operation. Once identified hazards can be prevented eliminated or reduced to safe levels. 8 / 10 As the manager in a system of Active Managerial Control (AMC), what are some of your responsibilities? To monitor the critical activities in your operation To practice active managerial control throughout the flow of food To provide staff with the proper tools to keep food safe (procedures and training) All of the above Here's some more of your responsibilities in a system of AMC: 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 9 / 10 ServSafe says that a manager should anticipate risks and plan for them. What does "anticipate" mean? To expect something To avoid something To prevent something All of the above When you anticipate something, you're expecting it, or you imagine that it could happen. Here's an example of anticipating and planning for a risk: The temperature of food in hot-holding must be checked at least every four hours. And if the temperature is below 135°F, the food must be thrown out. But if you anticipate this risk and check the temperature every two hours instead of every four hours, there will still be time for corrective action. You can reheat the food and it will be safe to eat. 10 / 10 Which is an example of a Standard Operating Procedure (SOP)? The FIFO method of stock rotation The five steps to cleaning and sanitizing in a three-compartment sink The two-stage cooling method All of the above Training your staff to follow step-by-step instructions when they perform specific tasks will help you achieve Active Managerial Control (AMC). This is called incorporating Standard Operating Procedures (SOPs). Your score is LinkedIn Facebook Twitter VKontakte
