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

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FEB 21ALL DAY
HOLIDAY OFFICE CLOSURE

Central District Health and the CDH Call Center will be closed on Monday, February 21, 2022 in honor of Presidents' Day.

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For FREE at-home COVID-19 testing kits, visit COVIDtests.gov. CDH also recommends people contact pharmacies and check with online retailers to inquire about current inventory and go to the doctor for diagnostic testing if they’re feeling sick. Additionally, many Idaho urgent care centers are offering asymptomatic and travel-associated testing.

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