Food Safety Summit May 6-9, 2025
Facebook Icon Twitter Icon YouTube Icon LinkedIn Icon

Food Safety Summit

Food Safety Summit: Active managerial control in a foodservice/retail setting

Food Safety Summit Logo

According to the FDA Food Code Active Managerial Control (AMC) is defined as “the purposeful incorporation of specific actions or procedures by industry management into the operation of their business to attain control over foodborne illness risk factors.” Subject matter experts from foodservice and public health will discuss how to be proactive versus reactive to attain control and prevent foodborne illness outbreaks in a foodservice or retail setting through a continuous system of monitoring and verification.

Dr. Hal King, founder/CEO, Public Health Innovations, LLC will discuss developing an effective food safety management system to achieve AMC, using Process HACCP as a foundation. John Zimmermann, VP, QA & Food Safety, First Watch Restaurants, Inc. will review what AMC looks like in a restaurant setting, how to develop an AMC plan and examples of AMC best practices; and Shannon McKeon, senior environmental health specialist, Fairfax County Health Department will talk about what inspectors look for to determine if you are achieving AMC for regulatory code compliance and how to recognize positive behaviors. Chirag Bhatt, director, QA & Food Safety, Buc-ee’s Ltd, will moderate the session and provide an overview of AMC.

The panel of subject matter experts will address the core fundamentals of active managerial control, including process HACCP as a foundation, written preventative food safety management system, well-defined standard operating procedures and a clear training plan that employees can follow. They will also address how conducting regular food safety assessments, corrective actions, and proactive oversight by operators and management, can substantially lower the risk of foodborne illness.

This session will provide examples of AMC best practices and how to encourage AMC in a foodservice setting, including frontline hourly employee food safety training, certified food protection manager training, employee health & illness policy regarding exclusion and restriction, monitoring producers, purchasing specifications, sanitation standard operating procedures, and equipment and facility design preventative maintenance plans. 

This session is taking place take place on Thursday, May 9 from 2:45-4:00 pm.

Subscribe Button