Lesson 5, Topic 1
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Active Managerial Control

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Active Managerial Control is an approach that focuses on controlling the five most common risk factors. These five common risk factors are responsible for most foodborne illnesses identified by the CDC.

These include purchasing from unsafe sources, failing to cook adequately, holding food at improper temperatures, using contaminated equipment, and practicing poor personal hygiene.

Tips

  1. Consider the five risk factors as they apply throughout the flow of food
  2. Identify any issues in your operation that could impact food safety
  3. Develop policies and procedures that address any issues that were identified
  4. Monitor to determine if your new policies are being followed
  5. Verify that the policies and procedures you have established are actually working