Fairfax County Health Department has created tools and resources that may be used in any establishment to create food safety systems through Active Managerial Control (AMC). These tools are designed to help those establishments that would like to start or strengthen their AMC.
STAMP provides an opportunity for an establishment to showcase its AMC practices and dedication to food safety. Partner with your Environmental Health Specialist to find the resources that would make the biggest impact in your facility.
The following resources are listed by subject matter and may contain a fact sheet, a sign and monitoring logs for control over each risk factor or good retail practice.
Active Managerial Control (AMC) Guidance Documents
Cold Hold and Hot Hold
Cold Hold
Hot Hold
Cold and Hot Hold
Cooking and Reheating
Cooking
Reheating
Cooking and Reheating
Cooling
Cooling and Cooling Methods
Cooling Log
Cross Contamination and Cross Contact
Employee Health
Employee Health Policy Packet
Daily Employee Health Check Log
Employee Absence Illness Log
Preventing Norovirus From Spreading Fact Sheet
Report Your Illness Fact Sheet
Food Contact Surfaces
Food Source
Receiving
Shellfish
Parasite Destruction
Handwashing
Self-Inspection
Self-Inspection Log
Food Temperature Log
Storage
Date Marking
Discarded or Damaged Food
Thawing
Thermometer Calibration
Time as a Public Health Control
Time as a Public Health Control - 4 hours
Time as a Public Health Control - 6 hours