Question

Read the following text and answer the following question on the basis of the same: 

A critical point control (CPC) approach is followed by McDonald in the cooking and handling process so that any food safety threat can be prevented, eliminated, or reduced to an acceptable level. Hence, continuous monitoring of activities are undertaken to ensure that the process is right at each critical point control. The main principle followed for cooking at McDonald is "less amount many time" which can ensure the high quality and high fresh level of the food. For instance, if four hamburgers have to be made, a worker cannot cook all the four hamburgers at one time. The time figured out for making hamburger is one hundred and forty-five seconds. moreover, nearly all foods in the McDonald have the specific holding time for hamburgers is ten minutes and for french fries is seven minutes. If it is not sold within that time it is thrown away. Also, the temperature of the milk sent by the supplier must be under 4°C, otherwise it will be returned.

Which feature of controlling is highlighted in the above text?

Options

• Control is a continuous process.

• Control is all pervasive.

• Action is the essence of control.

• Control is forward looking.

Answer 1

Control is a continuous process.

Explanation - 

Controlling is a continuous and dynamic management role. It is an ongoing evaluation of performance rather than a one-time exercise. The length of time under supervision is usually determined by the type of the task, the amount of work, and management rules.