Food Safety, Preparation and Preservation

The common goal of food establishment operators and regulators is to assure safe food is provided to consumers. The implementation of an Active Managerial Control (AMC) program can help achieve this goal. AMC is a proactive approach to control foodborne illness risk factors and to minimize the occurrence of food safety violations.

Regulatory inspections emphasize the recognition and correction of violations that exist at the time of inspection. Recurring violations have traditionally been handled through re-inspections, assessment of fines or other enforcement actions. Operators of food service establishments routinely respond to inspection findings by correcting violations, but often do not implement proactive systems to prevent them from recurring. While this type of inspection and enforcement system has done a great deal to improve basic sanitation and to upgrade facilities, it emphasizes reactive rather than preventive measures to food safety.

Using AMC concepts, establishments can develop Standard Operating Procedures (SOPs) to address food safety issues. Once the SOPs are developed, staff can be trained on how to follow these procedures. A proactive approach to food safety can be made to monitor food temperatures, reheating techniques, cooling procedures, address employee illnesses, hand washing and glove use, as well as schedules for cleaning. Using AMC can lead to an empowered staff that can take an active role in the overall operation of the establishment and is able to handle food safety issues when they arise.

Please complete the AMC assessment to identify strengths and weaknesses in your food safety program.


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