Public Health and Environment

Active Managerial Control and Standard Operating Procedures

Foodborne illness can seriously harm your customers and your business. According to the National Restaurant Association (NRA), each incident of foodborne illness may cost you approximately $75,000! (click here for the NRA article).  That is why it is so important to create a food safety management system that works.  This is called Active Managerial Control (AMC). AMC is a comprehensive food safety system.  It includes operators and staff who are knowledgeable about food safety issues and are responsible for controlling practices and procedures that contribute to foodborne illness.  Through the Minnesota Food Code Rules, 4626.2010, Subpart 5, duties of a certified food manager are assigned.  These duties all involve AMC.

An effective food safety system includes:

1. A Minnesota Certified Food Manager who has passed an approved exam to become certified and has applied to the Minnesota Department of Health for certification as a Food Manager.
2. Food workers who are knowledgeable in food safety.  The Minnesota Food Code requires that there is always a person designated as being in charge at your establishment that is trained in food safety and has the authority to ensure that all of the employees are handling food safely.
3. Written Standard Operating Procedures (SOP's) aimed at preventing foodborne illness.  These include SOP's for the following factors:
   • Employee health
   • Employee training
   • Handwashing
   • Food sources
   • Receiving and storage
   • Cold holding
   • Cooking
   • Cooling
   • Reheating
   • Hot holding
   • Date marking
   • Cleaning and sanitizing
4. On-going monitoring, correction and verification to make sure the food safety system is working.  This includes periodic self-inspections of your operation.

Templates for SOP's and a self-assessment checklist have been developed for your use.  They are easy to do.  Just fill in the blanks, print and compile for use in your establishment.