Food For Thought Newsletter
Active Managerial Control is Catching On!
Over the last 10 months, Health Department inspectors have been recognizing food service owners, managers and operators who have been demonstrating good active managerial control (AMC) over the risk factors for foodborne illness. In the last three months, the AMC recognition pin has been given to ten more food service operators through the AMC Recognition Program, for a total of 15, year to date!
A strong active managerial control program includes: 1) setting policies for food safety; 2) training food service staff on the policies; 3) verifying that the policies are being followed and; and 4) having corrective actions in place when the policies are not followed.
The current awardees manage different food service operations, yet there are some strong similarities in what each is doing to use AMC to reduce the risk of foodborne illness. Food safety policies are set by the person in charge. This person is very knowledgeable about food safety and understands the importance of using AMC to share food safety responsibility with employees. All of the managers put a strong emphasis on employee training, with a focus on handwashing (when and how) and employee health (knowing symptoms of foodborne illness). These managers keep records to monitor food and equipment temperatures, to set cleaning schedules, to check sanitizer strength and to calibrate thermometers, among other activities. Datemarking – when to discard prepared foods - was also very much in use in these establishments. They delegate responsibility to employees.
The current award winners are listed below with one, of many, active managerial controls that has been used in their establishment to reduce the risk of foodborne illness. Congratulations to all! How can AMC be used in your food service establishment?