Food Safety Resources

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Food Safety Resources for the Food Service Manager


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

Online Resources

  • Foreign Language Food Safety Information

Contact

Environmental Health
208-327-7499

Food Contacts by County

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