Evaluating Active Managerial Control for Regulators

Active Managerial Control (AMC) is 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. It embodies a preventive rather than reactive approach to food safety through a continuous system of monitoring and verification. Retail Food Regulators will learn how to: 

• Evaluate Active Managerial Control of foodborne illness risk factors in food service and retail establishments.  
• Explain how the Food Code addresses and establishes controls for risk factors and further establishes the five key public health interventions. 
• Recognize the AMC Multiplier Effect and how to make a positive impact on foodborne illness by increasing results exponentially based on empowering others and taking new approaches. 
• Understand the difference between training methodologies, techniques, systems, and best practices. 
• Identify trainer qualities and how these weaknesses and strengths influence retail food safety. 
• Demonstrate proper training techniques for teaching your staff how to evaluate Active Managerial Control. 
• Understand the use of knowledge calibration, robust preparation, collaboration, and shared responsibility as well as how this contributes to the proper practical application of Active Managerial Control. 

Combine prerequisite programs, basic sanitation, employee training, and other management practices, including the principles of HACCP to provide an effective system for achieving Active Managerial Control of Foodborne Illness Risk Factors. 

This training is also taking place on July 30 – 31, 2025