Active Managerial Control (AMC)

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Active Managerial Control (AMC)

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Re-evaluating the system is the last step to implementing active managerial control. What should you check for when you re-evaluate the system?

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Who is responsible for the safety of the food at every point in the Flow of Food?

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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?

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What food safety management system places the responsibility on the manager to actively control the risk factors for foodborne illness?

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When should a manager practice active managerial control?

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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

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In a system of Active Managerial Control (AMC), how can you be proactive rather than reactive in controlling the risk of foodborne illness?

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How can Active Managerial Control (AMC) be achieved in an operation?

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Corrective action is essential to implementing active managerial control. When should you take corrective action with an employee?

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Except for purchasing food from unsafe sources, the food handling mistakes are related to the four main factors:

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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?

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What should the manager monitor to keep their guests and operation safe?

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Management oversight is essential to implementing active managerial control. What is the purpose of management oversight?

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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?

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How can you control the five most common risk factors for foodborne illness?

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What is critical to the success or Active Managerial Control (AMC)?

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What kind of tools should you provide for your staff to help them ensure food safety?

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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?

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In a system of active managerial control, who is responsible for actively controlling the five common risk factors for foodborne illness?

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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?

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How should you be proactive instead of reactive in a system of active managerial control?

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According to ServSafe, the following steps are essential to implement what?

1. Identify Risks
2. Monitor
3. Corrective Action
4. Management Oversight
5. Training
6. Re-evaluation

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Training staff is an essential part of Active Managerial Control (AMC). What should you train your staff?

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What are these food handling mistakes that cause foodborne illness known as?
1. Purchasing food from unsafe sources
2. Failing to cook food correctly
3. Holding food at incorrect temperatures
4. Using contaminated equipment
5. Practicing poor personal hygiene.

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Monitoring is essential to implementing active managerial control. What activities should be monitored?

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As the manager, what are your responsibilities when implementing Active Managerial Control (AMC) in your operation?

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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?

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How can the most common risk factors for foodborne illness be controlled or eliminated?

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How does the manager control the risk factors for foodborne illness?