Which risk factor is not included in active managerial control according to CDC?

Active managerial control is a proactive approach that focuses on controlling food safety risk factors that can lead to foodborne illness. The Centers for Disease Control and Prevention (CDC) identifies certain critical risk factors that need to be addressed to ensure safe food handling practices.

Failing to conduct sanitation self-inspection is not categorized as a direct risk factor that can lead to immediate safety issues in food handling but rather is seen as an internal management practice. While inspecting sanitation practices is important for maintaining a safe food environment, it doesn't directly contribute to the immediate hazards that can arise from improper food sourcing, cooking, or handling practices.

On the other hand, purchasing food from unsafe sources, failing to cook food adequately, and practicing poor personal hygiene are all actions that can directly lead to foodborne illnesses. These are critical risk factors that need to be actively managed to ensure food safety, as they directly impact the health and safety of the food being served.