Name: Achieve Active Managerial Control of Major Risk Factors Using a Food Safety Management System
Start: 2025-08-07T14:00:00-04:00
End: 2026-08-07T00:00:00-04:00

In a retail foodservice establishment, a Food Safety Management System (FSMS) is essential for identifying potential hazards and managing their necessary controls during food preparation and service. According to the FDA, an FSMS includes three elements: written procedures, training plans, and monitoring of the HACCP-defined controls by managers. Together, these elements within the FSMS provide a means to control specific operational steps that enable the Active Managerial Control (AMC) of risk factors contributing to foodborne illness. AMC using an FSMS is now a requirement in the FDA Food Code, and evidence of an FSMS will be required for foodservice establishments during future inspections.

In this webinar, experts from industry, regulatory agencies, and public health departments will review the elements and functions of an FSMS and discuss how to work with the local health department to successfully achieve or strengthen AMC in a foodservice business. They will also provide perspective on the relationship to and benefits of using FSMSs in multi-unit foodservice chains, and how an FSMS enables the integration of enterprise strategy, rapid innovation, and improved execution of operations.

From this webinar, attendees will learn:

Changes to the FDA Food Code, which now includes a requirement for FSMS
The need for FSMSs and how they control the top five risk factors to achieve AMC
How a local health department helps foodservice businesses achieve AMC and how it will inspect for AMC when it becomes a requirement
How foodservice chains should prepare for the new requirement, and how investment in FSMSs can enable rapid innovation and strategic operational improvements for large foodservice chains

Speakers:

Becky Elias, M.B.A., Expert Advisor, Active Food Safety LLC, former Director of Global Retail Food Safety and Public Health, Starbucks. Becky Elias, M.B.A., is an Expert Advisor with Active Food Safety LLC and formerly worked as the Director of Global Retail Food Safety, Quality Assurance, and Public Health at Starbucks. At Starbucks, Elias designed equitable and scalable products and programs that delivered for the customer while enabling people, businesses, and communities to thrive. She is a leader in enterprise strategy and public policy, as well as the management of food systems and environmental health. She is passionate about the intersection of food and community, implementation of holistic public health strategies within the retail foodservice sector, and improvement in the consistency of food safety inspectors. She has also held leadership roles at nonprofit and government organizations.

Hal King, Ph.D., Managing Partner, Active Food Safety LLC. Hal King, Ph.D., is Managing Partner at Active Food Safety and Founder/CEO of Public Health Innovations. He is a public health professional who has worked in the investigation of respiratory, foodborne, and other disease outbreaks at the CDC, performed federally funded research on the causation and prevention of infectious diseases at Emory University School of Medicine's Division of Infectious Diseases, and worked in the prevention of intentional adulteration of foods and food defense with the U.S. Army Reserves Consequence Management Unit. Dr. King was formerly the Director of Food and Product Safety at Chick-fil-A Inc., and is the author of several frequently cited books on food safety management and food safety business leadership. Dr. King is also the recipient of the 2018 NSF International Food Safety Leadership and Innovation Award.

Shannon McKeon, REHS, Environmental Health Supervisor, Fairfax County Health Department. Shannon McKeon, REHS, is an Environmental Health Supervisor with the Fairfax County Health Department in Virginia. She is tasked with joint oversight of the Consumer Protection Program, which conducts regulatory activities for food service, tourist, swimming pool, tattoo, and massage establishments. Ms. McKeon is an ardent champion of the Health Department's Active Managerial Control (AMC) program, which assesses, promotes, capacitates and incentivizes AMC in food service operations. She also serves as Logistics Section Chief on the Health Department's Incident Management Team and has participated in numerous responses associated with infectious diseases and mass testing and vaccination events.

Jon Woody, CAPT, USPHS (Ret.), President and Founder, Woody Food Strategies LLC. Captain Jon Woody, USPHS (Ret.) is the President and Founder of Woody Food Strategies LLC. With over 27 years of expertise in food safety, defense, and food fraud, he partners with organizations to strengthen their food safety and food defense programs, and supports clients in achieving regulatory compliance. During his 24-year career at FDA, Jon held several executive leadership positions within the Agency’s foods program, focusing on areas such as retail food safety, food defense, food fraud, and traceability. He played a pivotal role in shaping key policies related to FDA's Food Code, the Food Safety Modernization Act Intentional Adulteration rule, and the Food Traceability rule implementation.

Moderator: Adrienne Blume, Editorial Director, Food Safety Magazine

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