Active managerial control is a tool food service managers use to lead staff in safe food handling and reduce foodborne illness risk factors. It includes employee training, standard operating procedures, recordkeeping, verification and corrective actions.

We congratulate the food service operators recognized with the Active Managerial Control Award for making public health a priority. During recent inspections, they showed strong knowledge of food safety policies and procedures and used corrective actions to prevent illness. Their efforts deserve recognition. Let’s meet our fall 2026 awardees.

Lee Powell - KinderCare Learning Center, 1179 Herndon Pkwy., Herndon
 

Lee Powell believes it is important to demonstrate active managerial control in a food establishment to prevent foodborne illness and ensure that food is safe. Because they serve young children who are particularly susceptible to illness, the staff has a responsibility to maintain the highest standards of food safety and sanitization and to protect children’s health and safety at all times.

One of the safety practices they have instituted that has been effective in controlling foodborne illness is temperature checks throughout the day. They routinely monitor and document food temperatures, as well as refrigerator and freezer temperatures, to ensure that food is stored, prepared and served at safe temperatures. This helps prevent the growth of harmful bacteria and reduces the risk of foodborne illness.

The advice Lee would give to other food service operators considering active managerial control implementation is: “All staff must understand and monitor food temperatures to ensure that food safety practices are followed consistently throughout the preparation, storage and serving of hot foods. When in doubt, throw it out. This simple rule helps prevent unsafe food from being served and reduces the risk of foodborne illness.”

Be mindful of food as it comes off the truck. Be aware of expiration dates and appearance. Don’t be afraid to send food back.

Youssef Kamal - Eurest, 13820 Sunrise Valley Dr., Herndon
 

Youssef Kamal believes that active managerial control is essential in a food service establishment because it creates a proactive culture of food safety and accountability. By consistently monitoring food handling practices, employee hygiene, temperatures and sanitation procedures, managers help prevent foodborne illnesses before they occur. Demonstrating strong managerial control not only protects guests and employees but also builds trust, ensures compliance with health standards and promotes a safe, efficient working environment. It reflects a commitment to excellence and to providing every guest with a safe, high-quality dining experience.

Youssef has implemented several food safety practices that have been effective in controlling foodborne illness risk factors, including strict temperature monitoring for cooking, cooling and holding foods, as well as daily sanitation and cleaning procedures to ensure equipment and food-contact surfaces remain safe. He also prioritizes ongoing employee training focused on proper handwashing, cross-contamination prevention and safe food handling techniques. In addition, he has reinforced clear accountability through regular line checks, corrective action procedures and open communication with staff to maintain consistent food safety standards. These practices have helped create a strong culture of safety, consistency and attention to detail throughout the operation.

The advice Youssef would give to other food service operators who are considering active managerial control implementation is: “Make food safety a daily priority and lead by example. Active managerial control is most effective when it becomes part of the culture rather than just a checklist for inspections. Consistent training, clear communication and routine monitoring of critical practices such as temperature control, sanitation and employee hygiene are key to preventing foodborne illness. It is also important to empower employees to take ownership of food safety and to address issues immediately when they arise. Building strong habits and accountability within the team creates a safer environment for both guests and staff, while improving overall operational consistency and success.”

When managers are actively involved in monitoring procedures, coaching employees and reinforcing standards, it creates a culture where food safety becomes second nature rather than a reaction to inspections or problems. Youssef believes the most successful establishments are those where every team member understands the importance of their role in protecting guests and supporting one another. Strong active managerial control not only reduces risks but also builds trust, teamwork and pride within the operation.Active Managerial Control is a tool food service managers use to lead staff in safe food handling and reduce foodborne illness risk factors. It includes employee training, standard operating procedures, record keeping, verification, and corrective actions.