Active managerial control, or AMC, is the purposeful use of specific policies and procedures in a food establishment to control foodborne illness risk factors. This is a preventative approach to food safety, rather than a reactive approach through a continuous system of training, monitoring, and verification. Proactive managers should incorporate three key components into their food safety management system to ensure control of foodborne illness risk factors:
Policies and procedures:
Policies and procedures set expectations for staff. The policy must also have a procedure that details the steps required to ensure the policy is followed.
EXAMPLE: Cold Holding Policy: cold foods must be maintained at 41 degree F or below. The accompanying procedure would describe how temperatures will be monitored and the corrective actions staff should take when improper temperatures are identified.
Staff must be trained to understand and correctly implement their job tasks in relation to food safety practices.
EXAMPLE: Staff are trained to use thermometers to monitor food temperatures and to take corrective actions when cold food is found above 41 degrees F.
Monitoring and verification:
The PIC is actively involved in monitoring food safety risks and verifying that staff are correctly following policies and procedures.
EXAMPLE: The PIC monitors daily logs for cold holding to confirm they are being monitored. The PIC will send reports to the CFPM when requested.
Looking for more guidance? Washington State Department of Health has created AMC toolkits
covering updated topics such as labeling as well as vomit and diarrhea procedures. These can be used as is or adapted to meet the needs of your kitchen.