New requirements are in place to ensure food establishments have a system in place for Active Managerial Control. Persons in charge must be actively leading food workers in safe food handling practices. Successful active managerial control will involve training, monitoring and verification.

The primary goal of incorporating active managerial control is to reduce the risk of foodborne illnesses. Active managerial control is designed to empower managers to mitigate risks and correct problems that come up.

Implementing active managerial control successfully will require:

  • Establishing policies & procedures for reducing foodborne illnesses. Policies and procedures are not required to be written, but that is a best practice to help ensure all team members are on the same page.
  • Providing ongoing training to ensure employees the most up-to-date information.
  • Verifying that team members have been trained, understand what’s required and are following the policies and procedures designed to reduce the risk of foodborne illness.

Active Managerial Control Toolkit

The Department of Health is working on a toolkit and other materials to help you evaluate if you have active managerial control. Current AMC toolkit materials available for download include: