The five risk factors identified by the CDC form the basis of what food safety system?

The five risk factors identified by the CDC (Centers for Disease Control and Prevention) are used to guide the development and implementation of Active Managerial Control systems in food establishments. This approach emphasizes the responsibility of managers to proactively recognize and control food safety risks to prevent foodborne illnesses. The framework encourages operators to monitor and correct processes in real-time, ensuring that safe food handling practices are consistently applied.

Active Managerial Control incorporates the principles of food safety by addressing the most common risk factors: improper cooling, cooking, holding temperatures, and employee health and hygiene. By applying this system, food service establishments can not only comply with regulations but also create an environment that promotes safe food handling and customer health.

The other options relate to different concepts in food safety. HACCP (Hazard Analysis Critical Control Point) is a systematic preventive approach designed to ensure food safety through the analysis and control of biological, chemical, and physical hazards. The Food Safety Management System encompasses a broader range of food safety policies and procedures but does not specifically focus on the five risk factors. The Safe Food Handler Program provides training and education for staff, but it does not emphasize the active managerial responsibilities that are central to the correct choice.