Which Statement About Active Managerial Control Isã¢â‚¬â€¹ Accurate?

Agile managerial command means the purposeful incorporation of specific actions or procedures by industry direction into the operation of their business concern to accomplish control over foodborne illness risk factors. It embodies a preventive rather than reactive approach to food safety through a continuous system of monitoring and verification. The thought of AMC originates from the US Food and Drug Administration (FDA). You tin read more nigh information technology in the FDA Food Lawmaking 2009: Addendum iv.

The health inspector should never be the start person to tell you that you have a problem with a refrigerator, or that your rapid cooling methods aren't working. It is in your all-time interest to already have a system in place to monitor for, and address these problems when they come up. AMC consists of three parts:

Policies: These lay out a clear plan for your employees to follow.
Grooming: Ensure that your employees are trained to your policies so that they know them and tin follow them.
Verification: A way to ensure on a regular footing that the policies are being followed.

Let's use the example of a refrigerator that isn't working and is holding food at 50ºF. You would take policies that state all potentially hazardous food (PHF) must exist held at or beneath 41ºF, and that a designated employee will check the temperatures in the refrigerators on a regular footing. You would brand sure that your employee has sufficient grooming to understand the policy, besides every bit the grooming to know how to check the temperatures in the refrigerators. The employee must also exist trained on what cosmetic action to take if they find PHF in a higher place 41ºF. Finally, they would document their findings and whatever action taken on a daily temperature log. This acts every bit verification , so that the director can review the logs and know what is going on in his/her eatery fifty-fifty when he/she isn't there. When an AMC organization is in identify, restaurant operators notice violations long earlier the health inspector does and that ways less violations.

We've intentionally provided yous these AMC tools in a Word document format. This is so that you can download it, customize it to your operation, and brand it your ain.

AMC Tools

Policies

Cleaning and Sanitizing Food Contact Surfaces
Controlling Fourth dimension and Temperature During Preparation
Cooking Potentially Hazardous Foods
Cooling Potentially Hazardous Foods
Date Marking Ready-to-Eat, Potentially Hazardous Food
Handling a Food Remember
Holding Hot and Cold Potentially Hazardous Foods
Personal Hygiene
Preventing Contamination at Food Confined
Preventing Cross-Contamination During Storage and Preparation
Receiving Deliveries
Reheating Potentially Hazardous Foods
Serving Food
Storing and Using Poisonous or Toxic Chemicals
Transporting Food to Remote Sites (Satellite Kitchens)
Using and Calibrating Thermometers
Using Suitable Utensils When Handling Fix-to-Eat Foods
Using Fourth dimension Solitary equally a Public Wellness Control (TPHC)
Washing Fruits and Vegetables
Washing Hands

Verification Tools

Cooking and Reheating Temperature Log
Cooling Temperature Log
Damaged or Discarded Production Log
Food Contact Surfaces Cleaning and Sanitizing Log
Nutrient Safety Checklist
Production Log
Receiving Log
Refrigeration Log
Thermometer Scale Log