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Active Managerial Control is designed to reduce foodborne illness risk factors by actively leading food workers in safe food handling practices. This is a new approach by the Food Code to engage food managers in actively training and monitoring food workers. Regulatory agencies are focusing more on ACM to as it lays out a game plan to build a culture within a food service establishment, with a high emphasis on SOP’s.
Active Managerial Control is designed to reduce foodborne illness risk factors by actively leading food workers in safe food handling practices. This is a new approach by the Food Code to engage food managers in actively training and monitoring food workers. Regulatory agencies are focusing more on ACM to as it lays out a game plan to build a culture within a food service establishment, with a high emphasis on SOP’s.