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:

  • 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.
  • Procedure Worksheet for Responding to Vomit & Diarrheal Events

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



NOV 1 8 AM-5 PM
SERVSAFE COURSE

Attend a food safety course designed to provide food service managers with the knowledge necessary to meet state and national standards. Learn More.

NOV 11ALL DAY
VETERANS DAY - OFFICES CLOSED

In observation of Veterans Day, all Central District Health offices will be closed on Thursday, November 11.

DEC 17 8:30 AM
BOARD OF HEALTH MEETING

The next Board of Health meeting will be held on Friday, December 17, 2021 at 707 N. Armstrong Pl, Boise. The Board Meeting schedule is posted inside CDH Headquarters and on the Board Meetings page, HERE. View past meetings via YouTube.