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Meet the Most Recent AMC Honorees

Two more food service operators were recognized for active managerial control (AMC) since the last newsletter!  The key components of active managerial control are:  1) setting policies for food safety; 2) training food service staff on the policies; 3) monitoring that the policies are being followed, and 4) having corrective actions in place when the policies have not been followed.  By implementing AMC practices, these managers have helped minimize the risk of foodborne illness in their food service establishments.  Congratulations to both of them!

Rosanna Mahr manages the food service at Burke Health & Rehab Center, 9640 Burke Lake Road in Burke.  Managing a facility that serves food to a population which is highly susceptible to foodborne illness requires all employees to understand the importance of reducing the risk of foodborne illness during food preparation.  Daily logs are kept of dishwasher sanitizing temperatures. Hot holding temperatures of food are recorded before the food is delivered to the dining rooms.  Equipment temperature logs are maintained daily.  All but the newest employees are trained as certified food managers.  Rosanna has instituted regular training for staff on subjects ranging from proper hand washing to preventing cross contamination.  Rosanna’s advice on using active managerial control is:  “[Be consistent] with practices, be a leader.  Be proud of your role and show them (staff) how important their role in food safety is.”

Lydia Antwiwaa manages the McDonald’s at 6239 Richmond Hwy. in Alexandria.  Daily line checks are performed every two hours; temperature logs are kept for review.  An alarm system has been implemented to remind employees to wash their hands regularly.  Monthly training is conducted on the topic of employee health.  A unique AMC process in place under Lydia’s leadership is the use of different colored gloves for use with raw (blue gloves) or cooked (white gloves) foods.  This re-enforces the importance of preventing cross-contamination.  According to Lydia, “AMC is very useful and it is helping us get through inspections without violations.”

Note that different active managerial controls are used in different food operations.  Perhaps you have something in place which is unique to your operation.  What are you doing to actively control foodborne illness risk factors?  If you have questions about AMC, contact your area inspector directly or you may call 703-246-2444; TTY 711.

Read more in the full edition of the July 2015 newsletter. | Español PDF icon

Current Newsletter


Download the July 2015 issue. | Español pdf icon


Active Managerial Control in Action  (April 2015) | Español
Recognizing the Best
(January 2015) | Español
Do You Have Active Managerial Control? (October 2014) | Español
What is a Risk Factor?
(July 2014)|  Español
Warm Weather is Coming! (April 2014) | Español
What is FOG? (January 2014)
Be Cool About Cooling (October 2013) | Español
Prevent Cross-Contamination: Prevent Foodborne Illness (January 2013)
Warm Weather is Coming! (April 2013)
An Approved Food Source (January 2013)
What is Date Marking? (Spring 2012)
Employee Health Policy Recap
(January 2012)
How Cold Is It? (Summer 2011)
Employee Health Revisited (Spring 2011)
Do You Have an Employee Health Policy? (Winter 2011)
It's Summertime! (July 2010)
First Line of Defense (October 2009)

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