Active Managerial Control Toolkit - Fairfax County
Fairfax County Health DepartmentActive Managerial Control(AMC) Tool Kit Table of Contents1. What is Active Managerial Control (AMC)?This document has information on AMC and what important parts make up AMC.2. Self-AssessmentThis 2-page form allows food managers to evaluate overall current food safety practices and to obtain a statuson how well the facility demonstrates AMC.3. Introduction to Standard Operating Procedures (SOPs)This document has information on SOPs and why they are important for AMC.4. SOP ChecklistThis list allows food managers to review existing SOPs in the facility and to track which policies are in need ofdevelopment.5. SOP SampleThis document provides a helpful model for facilities who need to develop new SOPs.6. SOP TemplateThis document provides a template for facilities to easily print and fill out with their own SOP information.7. Daily Self-InspectionThis 2-page logbook allows facilities to track many food safety practices and to document corrective actionsduring each shift.8. AMC Progress ReportThis form allows Health Department officials to briefly evaluate current food safety practices and to provide thefacility with quick feedback on suggested improvements.9. AMC Resources ListThis list gives facilities a quick reference to a Health Department library of materials available for AMC.Fairfax County Health DepartmentA Fairfax County, Va., publication. January 2017.To request this information in an alternate format,call 703-246-2444, TTY 711.www.fairfaxcounty.gov/health
Fairfax County Health DepartmentWhat is Active Managerial Control (AMC)?Active Managerial Control (AMC) is a tool used by food service managers to actively lead food workers in safefood handling practices that reduce the occurrence of foodborne illness risk factors.Advantages of AMC in your facility: It provides you with a plan for ensuring that safe food handling steps are being followed safely.It helps you to correct food safety problems when needed.It creates a culture of food safety.It provides a method for correcting food safety problems.It allows you to serve safe, quality food to customers.A facility is responsible for controllingfoodborne illness risk factors:1.2.3.4.Unsafe food sourcePoor employee health and hygieneImproper cooking temperaturesTime and temperature abuse of foods5. Contaminated equipmentHow to demonstrate AMC: Lay out a clear plan for employees to follow to provide safe food Example: Procedures for proper cooking of raw foods1. Policies Train employees on the plan to serve safe food Example: Educate on how to properly cook raw foods and check cook temperatures2. Training Check to see that policies are met by employees Example: Monitor cook temperatures by using a temperature log3. Verification What to do if a food safety policy is not met? Example: Continue cooking or discard a food item if the temperature was not correct4. CorrectiveActionFairfax County Health DepartmentA Fairfax County, Va., publication. January 2017.To request this information in an alternate format,call 703-246-2444, TTY 711.www.fairfaxcounty.gov/health
Fairfax County Health DepartmentActive Managerial Control (AMC)Self-AssessmentActive managerial control (AMC) enables managers in food service to become proactive and lead food employees inmanaging safer food handling practices. By using AMC, a facility can reduce the risk of the occurrence of foodborneillness risk factors and provide a safer environment for serving food to customers.This self-assessment provides your facility with a helpful tool in reviewing how actively you and your staff aremanaging food safety practices.Instructions: Please circle Yes (Y) or No (N) to the following questions. Each (Y) will give you 5 or 10 points dependingon the question. Once your facility has completed the self-assessment, you may total up the points and see the pointsystem chart to see where you rank in terms of practicing AMC.PointsPossiblePointsScored1. Does your facility have a Certified Food Manager (CFM) during all hours of operation?102. Have all employees with food handling responsibilities received food safety training?a. Is employee training tracked & documented?1053. Are 3rd party, private, corporate, or self-inspections conducted?104. Are thermometers available for use & properly calibrated?105. Does the facility have preventative maintenance procedures or contracts for:a. Equipment (i.e. refrigerators, freezers, dishmachines, grease traps, hoods)b. Pests105555510555551010Y N6. The facility has procedures to maintain food defense by:a. Prohibiting access of non-employees to areas of food preparation & storage?b. Locking all windows & doors, enabling only authorized staff within theseareas?c. Monitoring visitors & delivery personnel?d. Reporting unusual activity to the manager on an as needed basis?7. Does the facility have formal standard operating procedures that:a. Are written?b. Cover a policy on handwashing?c. Cover a policy on glove use/barehand contact?d. Cover a policy on cleaning & sanitizing food contact surfaces?e. Cover a policy on various processes(i.e. cooking, cooling, cold hold, hot hold, reheating, receiving)?f. Cover a policy on investigating complaints of customer illness?8. Does the facility verify standard operating procedures by:a. Documenting food temperatures for various processes(i.e. cooking, cooling, cold hold, hot hold, reheating, receiving)?b. Actively monitoring sanitizer concentration & usage?How often are they conducted?
Fairfax County Health Department9. The facility has an employee health policy that:a. Has ensured that all employees have been trained on employee illness?b. Provides a record to track employee absence & illness?105Total 110 - 150 PointsYour facility is practicing AMC by setting up policies, training employees, using monitoringpractices, and applying corrective actions. For any (N) answered, review that question andconsider adding that additional practice to your AMC routine.55 – 105 PointsYour facility is almost there! There are a couple of AMC practices in place to maintain foodsafety, but there is room for improvement. For any (N) answered, review that question andconsider adding that additional practice to your AMC routine.0 - 50 PointsYour facility is not yet familiar with AMC, but it is not too late to get started! Consult withyour Environmental Health Specialist and he/she can guide your facility through theavailable AMC resources provided by the Health Department.Comments:Strengths:Opportunities for Improvement:Facility Name:Facility Address:Owner/Manager Signature:Date:Environmental Health Specialist:Date:Fairfax County Health DepartmentA Fairfax County, Va., publication. February 2018.To request this information in an alternate format,call 703-246-2444, TTY 711.www.fairfaxcounty.gov/health
Fairfax County Health DepartmentIntroduction toStandard Operating Procedures (SOPs)What are SOPs?SOPs, or Standing Operating Procedures, are an important part of a having a food safety management system in place.An SOP is a written document with clear, detailed, step-by-step procedures on how to perform specific tasks within yourfacility. A facility may have several SOPs created for various types of tasks.Why write SOPs?SOPs provide a facility with daily, consistent operations. It is also a useful training tool when new employees are hired,or when employees need to review or be re-trained in a process. SOPs not only provide direction, but also improvecommunication within a facility. It helps staff create better conditions during food production and minimize food safetyrisks.What processes might require SOPs?Cleaning/Sanitizing, Cold Hold & Hot Hold, Cooking, Cooling, Personal Hygiene, Receiving, Reheating, Time as a PublicHealth Control, Handwashing, & many more!How do you write SOPs?SOPs are most effective when well-written in simple language, in a format that is easy to understand, and in directterms. If employees speak another language, another version of the SOP should be made available. Procedures shouldinclude the following information:Purpose – Why are these procedures being written?Role – Who is responsible for following these procedures?Instructions – What are the step-by-step procedures to be followed?Frequency – How often do we need to follow these procedures?Monitoring – What documentation activities are we using to verify and track the procedures?Corrective Action – What actions are necessary to take if we did not follow the correct procedures?How do I know my SOP is working?Test out the procedures! This will help you add steps that were missed or remove steps that were unnecessary. Don’tforget to update your facility’s SOPs as needed and train staff on any new updates. A sample SOP and sample template isalso provided. If you need additional guidance, contact your Environmental Health Specialist at the Health Department.Fairfax County Health DepartmentA Fairfax County, Va., publication. January 2017.To request this information in an alternate format,call 703-246-2444, TTY 711.www.fairfaxcounty.gov/health
Fairfax County Health DepartmentStandard Operating Procedure(SOP) ChecklistIt is important for every facility to have a set of standard operating procedures (SOPs). SOPs will guideemployees on how to do tasks correctly and what to do when something does not meet the standardprocedure.My facility has procedures in place for:Chemical Use and StorageClean-Up and Disinfection of Vomiting/Diarrheal AccidentsCleaning and Sanitizing of Food Contact Surfaces and EquipmentCold HoldingCookingCoolingCross ContaminationDate MarkingDiscarded and Damaged FoodEmployee HealthEmployee TrainingFood AllergensFood SecurityGlove UseHandwashingHot HoldingReceiving Food DeliveriesReheatingShellfish TrackingThawingThermometer Use and CalibrationTime as a Public Health ControlFairfax County Health DepartmentA Fairfax County, Va., publication. January 2017.To request this information in an alternate format,call 703-246-2444, TTY 711.www.fairfaxcounty.gov/health
StandardOperating Procedures forCooking(Task or Food Process)PurposeWhy are these procedures being written?To prevent foodborne illness by making sure that all foods are cooked to the appropriate internal temperaturesRoleWho is responsible for following these procedures?Certified Food Managers (CFMs) and any other employeeswith cooking responsibilitiesin the kitchenHow will this taskor food process be completed properly?Where will these procedures take place?Whenand how often do we follow these procedures?Instructions1.preparing and handling foodFood items that are potentially hazardous must be cooked in the kitchen using theconvection oven, stovetop, broiler, orgriddle.2.Cook food itemsto the following proper internal temperatures:a.165 F at 15 secondsb.155 F at 15 seconds Poultry, stuffed food items Ground meats, ground seafoodc., eggs for later service145 F at 15 seconds Beef, pork, veal, lamb, fish, shellfish, eggs for immediate serviced.135 F at 15 seconds Fruits, vegetables3.Take thetemperature of the food item using a clean, sanitized, and calibrated thermometer. For the time indicated above,the temperature should match the minimum cook temperature listed. The food itemrecordedname a nd temperaturemay postednearby.MonitoringWhat documentation activities are we using to verify & track the procedures?Food item names and temperaturesmanagers will verifyby initialing. SeeCorrective Actionswill be recorded onto a logthe assignedlog posteddaily as needed.next to grill/stove area.After food employees have logged in entries,Logs will be kept on file for 1 year.What actions are necessary to take if we did not followcorrecttheprocedures?1.Alert the Person- In - Charge (PIC).2.Continue cooking the food item until the proper temperature is reached.3.Food items that have not reached the minimum cook temperature and that havenot been served must be discarded. Thecooking process must be restarted with a new food item.4.Re - train the employee on the cooking process including internal cook temperatures.Prepared By (Signature): Jane Doe Date: 8-15-2016Reviewed & Tested By (Signature): Tom Smith Date: 9-1-2016Fairfax County Health DepartmentA Fairfax County, Va., publication. January 2017.To request this information in an alternate format,call 703-246-2444, TTY 711.www.fairfaxcounty.gov/health
Standing Operating Procedures for(Task or Food Process)PurposeRoleWhy are these procedures being written?Who is responsible for following these procedures?InstructionsHow will this taskor food process be completed properly?Where will these procedures take place?Whenand how often do we follow these procedures?MonitoringWhat documentationactivities are we using to verify & track the procedures?Corrective ActionsWhat actions are necessary to take if we did not follow the correct procedures?Prepared By (Signature): Date:Reviewed & Tested By (Signature): Date:Fairfax County Health DepartmentA Fairfax County, Va., publication. January 2017.To request this information in an alternate format,call 703-246-2444, TTY 711.www.fairfaxcounty.gov/health
Date: / /On this date, I am responsible for our facility’s food safety check. Anyitem or task that is not food-safe, incomplete, or does not meet the correctstandard will be addressed in the Corrective Actions section on page 2.Daily Self-InspectionNAMEPage1 of 2POSITIONTIMEMORNING SHIFT AMEVENING SHIFT PMCOOKING AND REHEATINGTime ofDayCooking (C) orTemp. ( F)Reheating (R)?Food ItemCorrective ActionAMPMCORRECTIVE ACTIONS: C Continue cooking/reheating process until proper temperature reached D Discard food itemCOLD HOLDING TEMPERATURESTime ofDayTimeUnit NameUnitTemp. ( F)Food ItemFoodTemp. ( F)Corrective ActionAMFairfax County Health DepartmentA Fairfax County, Va., publication. January 2017.To request this information in an alternate format,call 703-246-2444, TTY 711.www.fairfaxcounty.gov/hhealthPMCORRECTIVE ACTIONS: C Rapidly chill with a cooling method M Move to another unit/location for cooling D Discard food itemHOT HOLDING TEMPERATURESTime ofDayTimeFood Item/LocationTemp. ( F)Corrective ActionAMPMCORRECTIVE ACTIONS: RH Reheat to 165 F for 15 seconds D Discard food item
SANITIZER CHECKConcentration (ppm)or Final Rinse Temp. ( F)Equipment/ LocationTape Test Strip HerePage2 of 2xxxTHERMOMETER CALIBRATIONFOOD EQUIPMENT, CLEANING, AND MAINTENANCEThermometer Original Temp. ( F) Calibrated Temp. ( F)AMTaskM#1#2Proper cooling steps followed for hot foods#3Food thermometer(s) available for use#4Refrigerator units, freezers, walk-ins, prepcoolers: Discard foods past 7-day storage (except freezers), clean door/handles/gaskets, shelving, and walls/ceilingHANDWASHING AND EMPLOYEE HYGIENEAMCheck that all employees.MNIPMMNINIPMMNIWash and sanitize dishware/cookwareAre not sick and not experiencing illnesssigns/symptomsWash and sanitize in-use equipment (i.e. cutting boards,utensils, can openers, etc.)Have appropriate and clean attire (i.e.clothes, hair restraint, cuts covered,etc.)Clean-in-Place equipment cleaned (i.e. meat slicer, icemachine, etc.)Clean and sanitize counters/food-contactsurfacesHave washed hand at appropriatetimes (i.e. at start of shift, in betweenchanging tasks, after restroom use, before putting on new gloves)Replace sanitizer buckets/rags every hoursSweep and mop kitchen floors including cornersAre not eating/drinking/smoking in prepareasGather and remove trashClean under prep and cook equipmentIf drinking a beverage, use a lid andClean grease traps and hoodsCheck that the following are stocked atall hand sinks AMMNIPMMHot WaterNIClean restrooms: sinks, toilets/urinals, floor, walls/ceiling,other fixtures, and empty trashMaintain pest control managementSoapPaper TowelsMonitor maintenance for: dish machine/sanitizer, greasetraps, hoods, refrigerator units/coolers/freezersHandwashing Sign(s)Chemicals are labeled and stored away from foodCHECKLIST KEY: M Meets NI Needs ImprovementCookingREMINDERSDaily Self-InspectionxPoultry, stuffing: 165 FGround meats, ground fish: 155 FEggs served later: 155 FEggs served immediately: 145 FBeef, pork, lamb, veal: 145 FFish, shellfish: 145 FReheatingPotentiallyhazardous foods:To 165 F heldfor 15 secondsCoolingStep 1:Cool within 2 hoursfrom 135 F to 70 FHoldingCold Hold:Keep at 41 For belowSanitizerConcentrationlevels for s shouldstabilize during:Chlorine:50-200ppmIce water methodCommercially-processed,Step 2:ready-to-eat foods,Hot Hold:Quaternaryat 32 FCoolwithin4morevegetables, fruits, grains,Keep at 135 FAmmonium:hours fromlegumes:or above200ppmBoiling water method70 F to 41 F or beloworTo 135 F heldat 212 FCheck manufacturer’sfor 15 secondsspecifications
Fairfax County Health DepartmentActive Managerial Control (AMC)Progress ReportThe Active Managerial Control (AMC) Progress Report will provide feedback to your facility regarding how well foodsafety risk factors are addressed. Using this tool, the Health Department can assess your current AMC and may alsoprovide you with ideas on how to improve your control over foodborne illness risk factors.Today’s Date: / /Observation Key: D Demonstrated NFD Not Fully DemonstratedRisk FactorsExample AMC PracticesContaminationfrom HandsHands are washed properly.Poor PersonalHygieneManagement is monitoring employeehygiene.Employee HealthPolicyStaff is informed of their responsibilityto report illnesses, symptoms, andexposures to the manager.ContaminatedEquipmentCommentsManagement verifies equipment iscleaned and sanitized (i.e. using teststrips, sanitizer, log, etc.)ConsumerAdvisoryThe consumer advisory on the menu isupdated as needed and changes arecommunicated to the HealthDepartment.Unsafe FoodSourcesAll food sources are verified as safe by amanager.InadequateCookingObservationCook temperatures are verified using afood thermometer.Thermometers are checked forcalibration regularly (i.e. the facility usesThermometer Calibration Logs).Manager monitors discard dates andTime/Temperatureensures TCS foods are not used after 7Relationshipdays.Improper HoldingTemperaturesTemperatures are monitored andrecorded (i.e. for cooling, hot and coldholding, receiving, equipment, etc).Fairfax County Health DepartmentA Fairfax County, Va., publication. January 2017.To request this information in an alternate format,call 703-246-2444, TTY 711.www.fairfaxcounty.gov/health
Fairfax County Health DepartmentActive Managerial Control (AMC)ResourcesYou can protect your customers and business from foodborne illness. By being proactive and setting up a foodsafety system your facility can have good policies, adequate training, consistent monitoring, and correctiveactions to resolve problems right away. The Health Department can provide you with helpful resources toguide you in using active managerial control (AMC) as well as improve and maintain food safety practices.ResourcesAMC Tool Kit1.2.3.4.5.6.7.8.9.What is Active Managerial Control (AMC)?Self-Assessment FormIntro. to Standard Operating Procedures (SOPs)Standard Operating Procedure (SOP) ChecklistStandard Operating Procedure (SOP) SampleStandard Operating Procedure (SOP) TemplateDaily Self-Inspection FormAMC Progress ReportAMC Resources ListOther ResourcesEmployee Absence/Illness RecordEmployee Handwash Training RecordDaily Employee Health Check RecordLogsOptional ResourcesReceiving LogCold Hold and Hot Hold LogHot Hold LogCold Hold LogRefrigerator Temperatures LogCooking and Reheating LogCooking LogReheating LogCooling LogFood Temperatures LogTime as a Public Health Control (4 Hours) LogTime as a Public Health Control (6 Hours) LogShellfish Tracking LogDiscarded or Damaged Foods LogThermometer Calibration LogSanitizer Check LogTraining DocumentsFact Sheets & SignsCold Hold and Hot HoldCooking and Reheating TemperaturesCooling MethodsTemperature Holding SignReheating SignCross ContaminationDate MarkingFood AllergensGlove UseHandwash Sink SignParasite DestructionPrevent Norovirus from SpreadingReport Your Illness SignSproutsThawing SignThermometer CalibrationTime as a Public Health Control (TPHC)When to Wash HandsIf you are looking for information on a topic that is notlisted, share your suggestions by contacting the HealthDepartment or your Environmental Health Specialist.Fairfax County Health DepartmentDivision of Environmental HealthConsumer Protection Program10777 Main Street, Suite 111, Fairfax, VA 22030Phone: 703-246-2444 TTY: 711Fax: 703-653-9448Fairfax County Health DepartmentA Fairfax County, Va., publication. February 2018.To request this information in an alternate format,call 703-246-2444, TTY 711.www.fairfaxcounty.gov/health
8. AMC Progress Report . _9-1-2016_ Fairfax County Health Department A Fairfax County, Va., publication. January 2017. To request this information in an alternate format, _ (Fairfax County Healt
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