Self-Inspection and Active Managerial Control

Active managerial control means the manager prevents foodborne illness by monitoring the operation, not by waiting for an inspection to find problems.

Key points:

Write and follow a self-inspection checklist on a set schedule.
Assign specific tasks to specific employees and verify that they were done.
Correct critical violations immediately, and record what was corrected.
Use the results to retrain, and treat repeat violations as a warning sign.

The exam rarely asks for a definition. It asks what you would do at 2 p.m. on a Friday with a full walk-in and a delivery at the door.

Free practice bank: FoodSafe Prep.