HACCP and Active Managerial Control

The exam expects you to distinguish two things that sound the same:

• HACCP is a written, seven-principle food safety system for a specific process or menu item. It is about a plan.

• Active managerial control is what a manager does day to day — monitoring, correcting, retraining, and documenting — to keep the biggest risks under control. It is about behaviour.

The seven HACCP principles: conduct a hazard analysis, determine critical control points, establish critical limits, establish monitoring procedures, establish corrective actions, establish verification procedures, establish record-keeping.

For the exam, the practical answer is usually active managerial control: identify the five most common risk factors (purchasing from unapproved sources, inadequate cooking, improper holding temperatures, contaminated equipment, poor personal hygiene) and control those first.

Management-system practice questions: FoodSafe Prep.