Which statement best describes Active Managerial Control?

• A. An manager is constantly controlling risks of foodborne illness
• B. The kitchen staff follows a recipe exactly
• C. The facility is inspected by a health department
• D. Food is stored at the correct temperature

Answer: (A)

Active Managerial Control is about the manager’s ongoing, proactive role in preventing foodborne illness by identifying hazards, implementing procedures, training staff, verifying that steps are followed, and taking corrective actions when needed. The statement that a manager is constantly controlling risks of foodborne illness captures this continuous, systematic approach to managing safety, not just a single rule or external event.

Other options describe specific actions or external oversight rather than the continuous management system. Following a recipe exactly is about standardization, not ongoing risk oversight. A health department inspection is external enforcement, not the manager’s ongoing control. Storing food at the correct temperature is an important control, but it’s one measure within a broader management system.