Active Managerial Control (Resources)

Operating a retail food establishment requires compliance with rules and regulations for safety and sanitation.  The best way to ensure compliance is by utilizing Active Managerial Control (AMC).  AMC is a tool management personnel use to lead food workers in safe food handling by controlling food borne illness risk factors and encouraging compliance.  With the proper knowledge and available resources, management can guide retail operations to operate correctly and successfully.  AMC requires dedicated and active managerial involvement to ensure employees are trained, comfortable and practicing safe production procedures.  Operational awareness and monitoring are key features of AMC and its managerial control should take place at all hours of operation to protect food production.  AMC is essential for a successful business and Pueblo Department of Public Health and Environment's Food Safety Program is available for help in implementing/designing a plan.


Active Managerial Control is assessing Procedures, Training and Monitoring by:

  • Knowing when to restrict or exclude an ill employee
  • Having a knowledgeable, well-trained staff
  • Having a proactive approach to identify, evaluate and control food safety hazards
  • Having Standard Operating Procedures
  • Knowing corrective actions
  • Keeping records/monitoring food quality and individuals handling food

The Food Safety Program has compiled a list of downloadable and linked resources that can aid a Retail Food Establishment (view at right).  The Pueblo Department of Public Health and Environment Food Safety Program provided signage and handouts are first, followed by additional resources.