Active Managerial Control (AMC) May 9, 2024 by Brian Klein /29 0 votes, 0 avg 0 Active Managerial Control (AMC) 1 / 29 Active Managerial Control (AMC) is designed to prevent foodborne illness by addressing the five most common risk factors identified by the CDC. What are these risk factors? Using contaminated equipment Failing to cook food correctly Practice good personal hygiene Purchasing food from unsafe sources Holding food at incorrect temperatures All are correct Wrong! Thats right! 2 / 29 In a system of Active Managerial Control (AMC), how can you be proactive rather than reactive in controlling the risk of foodborne illness? By anticipating risks By planning for risks Neither Both Wrong! Thats right! 3 / 29 How does the manager control the risk factors for foodborne illness? By anticipating and preparing for them Eliminating or reducing them Neither Both Wrong! Thats right! 4 / 29 How should you be proactive instead of reactive in a system of active managerial control? By knowing the risks and being alert to them By having a plan for the risks Neither Both Wrong! Thats right! 5 / 29 According to the FDA, what food safety management system can be achieved using these simple programs in your operation? • Manager supervision• Standard operating procedures (SOPs)• Training program Active Managerial Control (AMC) Hazard Analysis Critical Control Points (HACCP) Neither Both Wrong! Thats right! 6 / 29 What kind of tools should you provide for your staff to help them ensure food safety? Standard Operating Procedures (SOPs) for food handling practices Food safety training Neither Both Wrong! Thats right! 7 / 29 Re-evaluating the system is the last step to implementing active managerial control. What should you check for when you re-evaluate the system? That your system is working Your system is effective Neither Both Wrong! Thats right! 8 / 29 Training staff is an essential part of Active Managerial Control (AMC). What should you train your staff? To follow your procedures Behaviors and actions to avoid Neither Both Wrong! Thats right! 9 / 29 Most of ServSafe is based on understanding how to avoid these “Four Main Practices” that cause foodborne illness: • Time-temperature abuse• Cross-contamination• Poor personal hygiene• Poor cleaning and sanitizing The CDC has a similar list of food handling mistakes that includes purchasing food from unsafe sources. What is the CDC’s list called? Five Food Handling Mistakes Five Common Risk Factors Neither Both Wrong! Thats right! 10 / 29 Monitoring is essential to implementing active managerial control. What activities should be monitored? Handwashing and the daily cleaning routines The critical activities Neither Both Wrong! Thats right! 11 / 29 When should a manager practice active managerial control? Throughout the Flow of Food Before coming to work Neither Both Wrong! Thats right! 12 / 29 What food safety management system places the responsibility on the manager to actively control the risk factors for foodborne illness? Active Managerial Control (AMC) Hazard Analysis Critical Control Points (HACCP) Neither Both Wrong! Thats right! 13 / 29 What is critical to the success or Active Managerial Control (AMC)? Monitoring critical activities in the operation Take corrective action when necessary Verifying that actions to control risk factors are working All are correct Wrong! Thats right! 14 / 29 You can achieve Active Managerial Control (AMC) in your operation with a HACCP program, but HACCP is complicated. According to the FDA, what are the three simple programs that can also achieve AMC? Standard Operating Procedures (SOPs) for food handling practices Manager oversight: supervising employees' food handling practices Require food safety training for employees All are correct Wrong! Thats right! 15 / 29 How can the most common risk factors for foodborne illness be controlled or eliminated? Practice good personal hygiene Cleaning and sanitizing equipment Holding food at the correct temperatures Purchasing food from approved, reputable suppliers Cooking food to its required minimum internal temperature All are correct Wrong! Thats right! 16 / 29 Identifying risks is the first step to implementing active managerial control. How can you identify the risks to food safety throughout the Flow of Food? Find and document the potential risks in your operation Identify the hazards and how they can be controlled or eliminated Neither Both Wrong! Thats right! 17 / 29 You can achieve Active Managerial Control (AMC) in your operation with simple programs like manager supervision, standard operating procedures, and training programs. What is another food safety management system that also achieves AMC? The Flow of Food A HACCP program Neither Both Wrong! Thats right! 18 / 29 As the manager, what are your responsibilities when implementing Active Managerial Control (AMC) in your operation? To be proactive rather than reactive To actively control the risk factors for foodborne illness To anticipate risks and plan for them Both Wrong! Thats right! 19 / 29 In a system of active managerial control, who is responsible for actively controlling the five common risk factors for foodborne illness? The manager The supplier Neither Both Wrong! Thats right! 20 / 29 Except for purchasing food from unsafe sources, the food handling mistakes are related to the four main factors: Cross-contamination Poor personal hygiene Time-temperature abuse Poor cleaning and sanitizing All are correct Wrong! Thats right! 21 / 29 What are these food handling mistakes that cause foodborne illness known as?1. Purchasing food from unsafe sources2. Failing to cook food correctly3. Holding food at incorrect temperatures4. Using contaminated equipment5. Practicing poor personal hygiene. Main Factors Common Risk Factors Neither Both Wrong! Thats right! These are the CDC’s Five Common Risk Factors for foodborne illness outbreaks. According to studies conducted by the CDC, these five food handling mistakes are linked the most often to outbreaks of foodborne illness. 22 / 29 What should the manager monitor to keep their guests and operation safe? The entire Flow of Food Supplier food safety practices Neither Both Wrong! Thats right! 23 / 29 Who is responsible for the safety of the food at every point in the Flow of Food? Approved, reputable suppliers The Food Protection Manager Neither Both Wrong! Thats right! 24 / 29 How can Active Managerial Control (AMC) be achieved in an operation? With a strict food safety management system like HACCP Training programs (Delivering food safety training to employees) Manager supervision (Supervising employees' food handling practices) Incorporation of SOPs (make standard operating procedures for the way food will be handled in your operation) All are correct Wrong! Thats right! 25 / 29 How can you control the five most common risk factors for foodborne illness? Cleaning and sanitizing equipment Cooking food to required minimum internal temperatures Practicing good personal hygiene Purchasing food from approved, reputable suppliers Holding food at the correct temperatures All are correct Wrong! Thats right! 26 / 29 Corrective action is essential to implementing active managerial control. When should you take corrective action with an employee? Incorrect procedures Improper behaviours Neither Both Wrong! Thats right! 27 / 29 Management oversight is essential to implementing active managerial control. What is the purpose of management oversight? To verify that your policies and procedures are being followed To verify that your corrective actions are being followed Neither Both Wrong! Thats right! 28 / 29 These are the five most common causes of foodborne illness: • Purchasing food from unsafe sources• Failing to cook food correctly• Holding food at incorrect temperatures• Using contaminated equipment• Practicing poor personal hygiene What does ServSafe call these? Common Risk Factors Food-handling mistakes Neither Both Wrong! Thats right! 29 / 29 According to ServSafe, the following steps are essential to implement what? 1. Identify Risks2. Monitor3. Corrective Action4. Management Oversight5. Training6. Re-evaluation Active Managerial Control (AMC) A HACCP plan Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
