What does Active Managerial Control refer to?

Active Managerial Control refers specifically to the proactive measures taken by managers to control risk factors that can lead to foodborne illness. This concept emphasizes the importance of identifying potential hazards in food preparation and service processes, assessing their risks, and implementing procedures to mitigate those risks effectively.

In a food safety context, managers play a vital role in establishing protocols for safe food handling, monitoring practices, and ensuring that staff members are adhering to food safety regulations. By actively managing these risks, they contribute significantly to the overall safety of the food served, ultimately protecting customers from foodborne illnesses.

While the other options mention important managerial duties, they do not capture the comprehensive approach to managing food safety risks that Active Managerial Control entails. Preventing accidents is a crucial aspect of food service but is broader than the specific risks of foodborne illness. Enforcing safety rules and training staff effectively are also important roles for a manager, but they are components of the overarching process of managing food safety risks, not the complete definition of Active Managerial Control.