SESSION 24FOOD SAFETY SUMMIT 2019

Active Managerial Control

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1• John Zimmermann

2• Hal King

3• Shannon McKeon

2019 Food Safety Summit

Active Managerial Control (AMC)

What Does It Look Like?

Foodservice Industry Challenge

Foodborne Illness Statistics

48 million illnesses (1 in 6)

128,000 hospitalized

3,000 deaths

~$78 billion in medical costs

68% occur in restaurants

Top 5 Risk Factors

Improper holding temperature

Poor personal hygiene

Inadequate cooking

Contaminated equipment

Food from unsafe source

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Impact Evaluation Of Foodborne Outbreaks

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The Real Cost Of Foodborne Illness

Food Safety is a legal and moral imperative.

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AMC (Active Managerial Control) Defined

AMC is defined as “the purposeful incorporation of specific actions or

procedures by industry management into the operation of their

business to attain control over foodborne illness risk factors.”

Active managerial control is a proactive, rather than reactive, approach

to food safety in your operation.

Basically, it means that you will develop and implement a food safety

plan that will keep the food you serve to your customers safe.

Reference: FDA Food Code, Annex 4, Management of Food Safety Practices, Achieving AMC

of Foodborne Illness Risk Factors.

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How Do You Develop An AMC Plan?

Identify food safety procedures and SOPs that will keep food safe and

the operation sanitary.

Monitor all procedures to be sure your workers are properly following

them. The foodservice manager is responsible for monitoring safe food

handling practices that contribute to foodborne illness.

Verify that procedures are controlling the risk factors.

Train workers on appropriate food safety SOPs and sanitation

procedures.

Conduct periodic re-evaluation of procedures and policies.6

A Few Examples of AMC Best Practices

Frontline Hourly Employee Food Safety Training

Certified Food Protection Manager Training

Employee Health & Ill Worker Exclusion Policy

Monitoring Procedures:

Thermometer Calibration or Accuracy Checks

Refrigeration Temperatures

Receiving Temperatures

Cooking >> Holding >> Cooling >> Reheating Temperatures

Sanitizer Concentration (PPM) & Dish Machine Temperatures

Recipe Card – Incorporate CCP Designation

Purchasing Specifications

SSOP’s – Sanitation Standard Operating Procedures

Equipment and Facility Design Preventive Maintenance Plan7

Conduct Periodic Risk Based Self Assessments

Personal Hygiene

Time & Temperature Control

Cross Contamination Prevention

Sanitation & Pest Control

Records, Training & Self-Inspection

Purchasing & Receiving

Regulatory Compliance

General Observations – Good Retail Practices

Document Corrective Actions or Risk Control Plans

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Summary: Active Managerial Control

Implement Standard Operating Procedures (SOP’s)

Establish Monitoring Procedures

Assess Effectiveness

Demonstrate Knowledge

Take Appropriate Corrective Action

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Fairfax County Health Department

BEYOND COMPLIANCE:

HEALTH DEPARTMENT ASSESSMENT

AND RECOGNITION OF EFFECTIVE

ACTIVE MANAGERIAL CONTROL

01 02

REGULATORY

INSPECTIONS MUST

BE PROACTIVE IN

AMC ASSESSMENT

ASSIST OPERATORS

IN DEVELOPING AND

IMPLEMENTING AMC

Regulatory Responsibility

ANNEX 4

AMC Promotion Plan

STAFF

TRAINING

ASSESSMENT

TOOLS &

PROMOTION RESOURCES

AMC

PROMOTION

INITIATIVE

AMC

RECOGNITION/

INCENTIVIZING

1

3

• AMC Components

Corrective Actions

VerificationTraining

Policies

in

AMC in Practice

Inspection absent of critical violations

Active assessment

Risk Factors

Good Retail

Practices

Temperature logs

3rd party audit

Internal HACCP

Demonstration of Knowledge

Intentional proactive food safety systems

AMC Examples

Hands as a Vehicle of ContaminationPersonal HygieneEmployee Health

Contaminated EquipmentConsumer AdvisoryUnsafe Food Source

Inadequate CookingTime/Temperature RelationshipImproper Holding Temperatures

Colored gloves for raw or ready-to-eat food preparation

Color coded cutting boards, tongs, etc.

Recipe CardsThermometer Calibration Logs

Designated person to monitor employee hygiene

Updating menu asneeded/communicate with

HD

Date marking policies and reference tools, day-dot systems

Health check before shift Designated person to inspect shipments received

Temperature logs (cooling, hot/cold holding, receiving, and equipment)

• Active Managerial Control Award

01Accolade Pin

Inspection

Report

CommentsNewsletter

02

03

04 Webpage

• STAMP: Safety Through Actively Managing Practices

STAMP decal for

glass/window display

Recognition on the FCHD’s Consumer

Protection Program website and the

Quarterly Food for Thought newsletter

Congratulatory Letter from EH Director

Reduction in inspection frequency

Certificate of STAMP

recognition

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01

02

02Fast Food

RestaurantGrocery Stores

Adult Care Home

Food Service Public Schools

• STAMP Program Participants

Hospital

03

Full Service

Restaurants

188

• BENEFITS OF ASSESSING &

PROMOTING AMC

01

AWARENESS

Better understanding

Increased adoption

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BIG-PICTURE

Assessment of food

safety

03

TOOL

for long-term

compliance

RESOURCE

ALLOCATION

Less time spent at inspections,

enforcement, complaints

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• AMC PROGRAMS

Arizona

Alaska Alaska State

Maricopa County

California

Orange County

Sacramento County

San Luis Obispo County

Colorado

Boulder County

Denver City-County

Jefferson County

Mesa County

Pueblo County

Idaho Central District

Minnesota

Clay County

Washington CountyMontana Montana State Nebraska Lincoln-Lancaster County Ohio Huron

County

Washington

Whatcom

County

Virginia Fairfax County Wisconsin Wauwatosa City

Questions?

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