Which of the following actions is part of active managerial control in a food safety program?

• A. Establishing policies and training for staff.
• B. Increasing menu prices.
• C. Advertising campaigns.
• D. Expanding dining area.

Answer: (A)

Establishing policies and training for staff is part of active managerial control because it ensures that those in charge actively set the rules and teach the team how to follow them. This involves creating clear food safety policies and standard procedures, providing thorough training, and then consistently enforcing and monitoring compliance. When management establishes these policies and trains employees, they can verify that proper cooking temperatures, time and temperature controls, sanitation routines, and hygiene practices are actually being followed, and they can take corrective action if goals aren’t met. The other actions—raising prices, running advertising campaigns, or expanding the dining area—are business decisions that don’t directly address day-to-day food safety oversight or the enforcement of safe practices by staff.