Understanding Active Managerial Control in Food Safety Management

What is Active Managerial Control and how does it apply in the food industry?

Active managerial control is a proactive approach taken by industry management to exert control over risk factors for foodborne illnesses. It involves incorporating specific activities and procedures into the daily operations of a company to prevent food safety issues rather than react to them.

The Components of Active Managerial Control

Certified Food Safety Managers: Industry can ensure active managerial control by having certified food safety managers on staff who have demonstrated their knowledge through completing a test from an accredited program.

Standard Operating Procedures (SOPs): Implementing SOPs for crucial operational processes, such as cooling during food preparation, ensures consistency and adherence to safety protocols.

Recipe Cards: Providing detailed recipe cards with key food safety parameters, such as final cooking temperatures, helps staff follow safe preparation practices.

Purchase Requirements: Setting standards for purchasing ingredients ensures the quality and safety of the food used in the preparation process.

Equipment and Facility Maintenance: Regular maintenance and upkeep of equipment and facilities are essential to prevent contamination and ensure food safety.

Monitoring Techniques: Employing monitoring techniques, such as regular inspections and audits, helps detect risks early and take necessary corrective actions.