What is the purpose of Active Managerial Control in food safety?

Active Managerial Control is a proactive approach implemented in food safety that focuses on identifying and controlling potential hazards throughout the food preparation process, also known as the flow of food. This strategy emphasizes the importance of managers actively overseeing the food safety practices to prevent foodborne illnesses before they occur. By understanding and addressing risks at every stage—from purchasing ingredients, receiving shipments, storing, preparing, cooking, and serving food—management can ensure that safety protocols are effectively integrated into daily operations.

While ensuring compliance with sanitation standards is important and relevant to food safety, it is a narrower focus compared to the comprehensive nature of Active Managerial Control. Similarly, creating cooking schedules and training staff on food storage techniques are essential aspects of food management but are components of the broader strategy rather than the primary purpose of Active Managerial Control itself. The emphasis on hazard identification and control reinforces the need for ongoing, systematic management practices to enhance food safety protocols throughout the entire food service process.