Question

Active managerial control focuses on the CDC's:

a. 3 most common foodborne-illness factors
b. 4 most common foodborne-illness factors
c. 5 most common foodborne-illness factors
d. 6 most common foodborne-illness factors

Answer 1

Active managerial control is a strategy to prevent foodborne illness by focusing on the CDC's 5 most common foodborne-illness factors, which includes personal hygiene, cooking to adequate temperatures, preventing cross-contamination, keeping food at safe temperatures, and using safe water and raw materials.

Step-by-step explanation:

Active managerial control in the context of food safety refers to proactive measures and strategies put in place by food service managers to prevent foodborne illnesses. The Centers for Disease Control and Prevention (CDC) emphasizes the control of the top five factors contributing to foodborne illness, which are linked to microbial contamination. These factors are personal hygiene, adequate cooking, avoiding cross-contamination, keeping food at safe temperatures, and using safe water and raw materials. Therefore, the correct choice is: c. 5 most common foodborne-illness factors.

1. Proper handwashing and employee health management help maintain personal hygiene.
2. Thorough cooking and maintaining safe temperatures combat inadequate cooking.
3. Cross-contamination prevention involves separating raw and cooked foods.
4. To avoid the dangers of the temperature danger zone, it is crucial to keep foods either hot or cold, not lukewarm.
5. Finally, using safe water and well-sourced raw materials are essential to food safety.

By focusing on these areas, food service establishments can exert active managerial control and significantly reduce the risk of foodborne illness.