Food Safety Resources

restaurant employees
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:

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

Contact

Environmental Health
208-327-7499

Food Contacts by County

upcoming events



MAR 23:30p-4:30p
WIC BREASTFEEDING SUPPORT GROUP

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CDH-Boise Office
707 N. Armstrong Pl., Boise

MAR 34p-6p
DISTRICT IV CITIZEN REVIEW PANEL MEETING

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CDH-Boise Office
707 N. Armstrong Pl., Boise

MAR 4 8a-5p
SERV SAFE FOOD CERTIFICATION COURSE

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CDH-Boise Office
707 N. Armstrong Pl., Boise