Who is primarily responsible for actively controlling the five common risk factors?

The manager is primarily responsible for actively controlling the five common risk factors because they play a crucial role in setting standards, implementing policies, and ensuring that the entire team adheres to food safety protocols. The manager oversees training, monitors compliance, and is accountable for the overall operation of the establishment, making them central in mitigating risks associated with food safety.

While food safety inspectors play a role in evaluating compliance with health regulations, their function is primarily regulatory, and they do not manage daily operations. Head chefs are focused on kitchen operations and food preparation but may not have the overarching responsibility for the entire staff’s adherence to safety practices. Although all staff members contribute to food safety, it is the manager's responsibility to ensure that everyone on the team understands and implements the necessary safety procedures effectively.