Active managerial control and HACCP are methods to develop what type of system?

Active managerial control and HACCP (Hazard Analysis and Critical Control Points) are both frameworks aimed at ensuring food safety management. These methods involve identifying potential hazards in food preparation and handling processes and implementing measures to mitigate these risks.

Active managerial control emphasizes the proactive management of food safety through ongoing monitoring, training, and verification practices. This ensures that food safety standards are consistently applied in food service operations. HACCP, on the other hand, establishes a systematic approach to preventing hazards by identifying critical control points where risks can be effectively managed.

Both approaches focus on maintaining the safety of food throughout its lifecycle, from sourcing to serving, thus directly correlating with the principles of food safety management. The other options, such as pest control, quality control, and inventory management, relate to specific aspects of food service operations but do not encompass the comprehensive safety protocols that active managerial control and HACCP provide.