Active Managerial Control
The FDA defines Active Managerial Control "as the purposeful incorporation of specific actions or procedures by industry management into the operations of their business to attain control of the foodborne illness risk factors."
It is taking actions that will prevent a foodborne illness by:
- Knowing when to restrict or exclude an ill employee.
- Having knowledgeable, well-trained staff.
- Having a pro-active approach to identify, evaluate and control food safety hazards.
- Having Standard Operating Procedures.
- Knowing corrective actions.
- Keeping records and monitoring food quality and individuals handling food.
Additional Resources
The documents available below will assist you in your Active Managerial Control efforts for serving safe food to your customers and in reducing the risk of foodborne illness in the community.
PDFs
- Cooling Chart
- Risk Control Plan Food Service
- Risk Control Plan Worksheet
- Foodborne Illness Reporting Agreement
- Foodborne Illness Reporting Agreement - Spanish Version
- Employee Illness Log
- Temperature Monitoring Log
- High Temperature Dish Machine Sanitization Log
- Low Temperature Dish Machine Sanitization Log
- Idaho Online Food Safety Exam
- Food Allergen Poster
- Minimum Internal Cooking Temp
- Wash Hands Flyer
- Food Safety Signs & Posters
Online Resources
Contact
Environmental Health
208-327-7499
