Idaho Central District Health (CDH) recently published a webpage offering a plethora of resources for foodservice managers to help them practice active managerial control (AMC), which involves actively leading employees in food handling practices to reduce the occurrence of foodborne illness risk factors by:
- Retaining knowledgeable, well-trained staff
- Having a proactive approach to identify, evaluate, and control food safety hazards
- Following Standard Operating Procedures (SOPs) and corrective actions
- Understanding when to restrict or exclude a sick employee
- Keeping records, and monitoring food quality and individuals handling food.
The AMC resources for foodservice managers offered by CDH include charts, posters, and fliers on proper hygiene, food handling, and food storage practices; logs and spreadsheets for tracking sanitization and employee illness; information about common foodborne viruses spread in foodservice establishments; risk control plan worksheets; and other offerings.
Access the full webpage of resources here.
