Active Managerial Control (AMC), according to ServSafe January 17, 2023 by Brian Klein 15 Active Managerial Control (AMC) According to ServSafe 1 / 10 How can you implement Active Managerial Control (AMC)? Standard Operating Procedures (SOPs) All of the above Training Requirements Manager Oversight You can achieve control of the risk factors for foodborne illnesse with training programs, manager supervision, and the incorporation of Standard Operating Procedures (SOPs) 2 / 10 Correcting improper procedures and behaviors is which of the Six Steps to Active Managerial Control (AMC)? Manager Oversight Use Corrective Action Monitoring Food Safety Training Requirements Take the appropriate steps to correct improper procedures or behaviors when it's necessary. 3 / 10 What is a Standard Operating Procedure (SOP)? Step-by-step instructions for how to complete a task. A food safety management system A critical activity All of the above SOPs are specific, step-by-step instructions for how to complete each task. SOPs should be written and created in advance. Make SOPs for each food handling activity in your operation that are based on safe food handling practices. Train your staff to follow them and supervise them to verify that they are. 4 / 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. 5 / 10 A manager has the responsibility to actively control risk factors for foodborne illnesses. This is an important part of which food safety management system? Use Corrective Action Active Managerial Control Manager oversight All of the above This is a meaningless sentence that was put here just to fill up space. 6 / 10 As the manager, what is your responsibility when implementing Active Managerial Control (AMC) in your operation? Space Filler Space Filler Space Filler All of the above To control the risk factors for foodborne illness. The main focus of this system is monitoring procedures and verifying that they are keeping food safe. 7 / 10 What is Active Managerial Control (AMC) designed to do? Space Filler Space Filler Space Filler All of the above AMC is a food safety management system designed to prevent foodborne illness. 8 / 10 What is Active Managerial Control (AMC) based on? Identifying how often sanitized concentrations should be tested in a three-compartment sink Identifying when temperatures should be taken Cooling food correctly All of the above Food will be safe if managers monitor critical activities in the operation. So make note of where employees must monitor food safety requirements. This might include identifying when temperatures should be taken or how often sanitized concentrations should be tested in a three-compartment sink. For example, the manager at left is monitoring a food handler as she carries out the critical task of cooling food correctly. 9 / 10 The sixth and final step of Active Managerial Control (AMC) to verify that the system is working effectively to control the risk factors for foodborne illness. What is this step called? Re-evaluate the System Training Manager Oversight Identify Risks Step 6. Re-evaluate the System Check the system regularly to ensure that its working correctly. Confirm that your policies, procedures, and corrective actions are controling the risks for foodborne illness effectively. 10 / 10 Who's responsibility is it to control the CDC's five common risk factors that can cause foodborne illness? It's the manager's responsibility It's the food handlers' responsibility It's the CDC's responsibility It's the FDA's responsibility It's the manager's responsibility to actively control these and other risk factors for foodborne illness. Your score is LinkedIn Facebook Twitter VKontakte
