Active Managerial Control is a tool used by food service managers to actively lead food workers in safe food handling practices that reduce the occurrence of foodborne illness risk factors. This tool includes aspects of food safety such as employee training, documented standard operating procedures, logs, record keeping, verification, and corrective actions in the effort to reduce foodborne illness in a food establishment.

It may be getting warmer outside, but a topic that remains cool is Active Managerial Control! We would like to congratulate the food service operators who have been recognized with the Active Managerial Control award for making public health a priority in their food establishments! During their recent inspections, they were knowledgeable about the food safety policies and procedures implemented in the facility while appropriately demonstrating corrective actions that aid in preventing possible foodborne illness. It was observed that good active managerial control efforts were in place at their food establishments and these efforts should be acknowledged! STAMP or Safety Through Actively Managing Practices, is a voluntary program that acknowledges facilities that go the extra mile to demonstrate AMC through daily attention to food safety practices. Let's meet our awardees!
 

JOB WELL DONE! Active Managerial Control Awardees Recognized:

Vivian Lopez, Big Buns Reston, 1908 Reston Metro Plaza, Reston VA 20190

AMC Practices- Vivian believes it is important to demonstrate AMC in a food establishment because it helps to prevent foodborne illness and ensures that food is prepared safely for our customers.

The food safety practices that she has implemented that have been effective in controlling foodborne illness risk factors are proper temperature monitoring for cooking, cooling and holding foods. She has also trained staff to prevent cross contamination.

The advice that she would give to other food service operators or managers who are considering implementing Active Managerial Control for food safety practices in their establishment is to train staff properly and remind them to follow food safety.

Vivian understands that AMC is essential to ensure food safety.

James Couch, Leah Nhim & Ed D’Alessandro, Aramark @ Capital One, McLean VA 22102

AMC Practices- James, Leah and Ed believe that it is important to demonstrate AMC in a food service establishment to help prevent foodborne illnesses, ensure compliance with regulations and to protect the company’s reputation.

The food safety practices that they have implemented in controlling foodborne illness risk factors are personal hygiene, cross contamination, time and temperature abuse, and cleaning and sanitizing. 

The advice that they would give to other food service operators or managers who are considering implementing Active Managerial Control for food safety practices in their establishment is to help your team understand that food safety is about protecting guests and each other, not just passing an inspection. When employees understand the real impact- preventing illness, protecting the brand and ensuring trust, they are much more likely to take ownership. 

James, Leah and Ed believe that AMC only works if managers lead by example. When managers correct unsafe practices, it sets the tone for the team. 

Carlos Francisco Ordonez & Oscar G. Herrera, Aramark @ Capital One 11th Flr Café C3, 1675 Capital One Dr, McLean VA 22102

AMC Practices- Carlos and Oscar believe that it is important to demonstrate AMC in a food service establishment because being in the food service industry is a big responsibility. The health of their guests, employees and themselves is extremely important. Lives can be changed due to a small mistake.

The food safety practices that they have implemented in controlling foodborne illness risk factors are safety moments daily, encouraging employees to participate and follow Aramark policies and practices, supervising SOPs for temperature control and sanitization to have better control. 

The advice that they would give to other food service operators or managers who are considering implementing Active Managerial Control for food safety practices in their establishment is accountability and ownership of your operation. Food safety is the pillar of a successful operation. Create SOPs, manage, supervise and observe bad habits and take actions to correct. 

They believe in high standards and that AMC aligns with the Aramark vison. They like to promote a healthy and safe place for their guests. 

Juan Garcia, Sabrina Guzman Prado & Elmira Kozieja, Aramark @ Capital One 2nd Flr Café C2, 1680 Capital One Dr, McLean VA 22102

AMC Practices- Juan, Sabrina and Elmira believe that it is important to demonstrate Active Managerial Control in a food service establishment because it shifts a food service establishment from a reactive to a proactive food safety culture.

The food safety practices that they have implemented in controlling foodborne illness risk factors are pre-meal team meetings, communication, wellness checks, daily safety focus, and the Marko App. 

The advice that they would give to other food service operators or managers who are considering implementing Active Managerial Control for food safety practices in their establishment is effective communication, have a coaching team, lead by example and recognize your team.