What are some ways to achieve active managerial control

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Reference no: EM133388039

Assignment:

1. What types of food safety programs must be in place as a foundation for a food safety management system?

2. What are some ways to achieve active managerial control?

3. List the seven HACCP principles in order.

4. What specialized food prep processes require a variance from the regulatory authority?

5. What is wrong with how Nathan handled the crisis? and what should have been done differently? (please provide answers after reading the below paragraphs)

Trouble at Nathan's

Bryce, a restaurant owner opened his morning paper and almost fell off his chair. He was shocked to see an article about foodborne illness at his friend Nathan's restaurant. Even though Nathan had a HACCP program in place and had passed a recent health inspection with flying colors, 23 people got sick after eating dinner at the restaurant. The regulatory authority closed the restaurant temporarily until the cause of the outbreak could be determined.

The article went on to say that even though the paper had called the restaurant several times to find out more about the outbreak, the restaurant manager did not return the calls. Direct calls to Nathan were also not returned. When interviewed, several staff members stated that they did not know wait was going on and they had not heard anything from the owner of manager about the out break.

Reference no: EM133388039

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