Active Managerial Control: Why It Works!

About the Program

Category: Personnel Management, Employment and Training (Best in Category)

Year: 2015

Active Managerial Control (AMC)...what is it? Why is it important? And why is the Maricopa County Environmental Services Department (MCESD) putting together a program to train their operators on AMC? The definition of AMC in the 2013 FDA Food Code is “used to describe industry’s responsibility for developing and implementing food safety management systems to prevent, eliminate, or reduce the occurrence of foodborne illness risk factors.” Restaurants, schools, bars, mobile food units and grocery stores are inspected every day in the U.S. The goal of every establishment is to provide safe food to their customers. The goal of every inspector is to ensure that these establishments are in compliance with the food code, providing safe food, and not having any repetitive violations. Our inspectors are working hard to educate their operators, yet, violations are still occurring; in fact, the average number of violations is not decreasing, and the incidence of foodborne and outbreak investigations remains constant. Recognizing this, MCESD has developed a course to help restaurant managers gain better managerial control at their establishments as well as having developed some tools and training to assist them. We worked with our local FDA Food Safety Specialist as we developed the course.