FS1204:           Are You on the Cutting Edge?

 

Speaker:          John Kolman, MBA, RS

 

In Maricopa County, all county food-related establishments now have the opportunity to participate in implementing a proactive approach to reducing foodborne illness risk factors. Maricopa County has implemented Active Managerial Control (AMC) into its routine food safety inspections as an embodiment of a preventative rather than reactive approach to preventing foodborne illness. By implementing this program, Maricopa County focuses its inspections on assessing the degree of Active Managerial Control a food service operator has over the potential foodborne illness risk factors, and the county can be assured that it is making a greater impact on reducing potential foodborne illness.

 

During this session, food safety regulators will learn how their organization can develop a similar program and food service leaders will learn how to partner with their regulators to increase AMC in their facilities. Attend this session to help improve innovation and collaboration towards safer food in your community.

 

 

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The Maricopa County Environmental Services Department is proud to present an innovative program that promotes food safety practices and rewards industry for their food safety systems. All county food-related establishments now have the opportunity to partner with Maricopa County in implementing a proactive approach to reducing foodborne illness risk factors. The Department looked to implement Active Managerial Control (AMC) into its routine food safety inspections as an embodiment of a preventative rather than reactive approach to preventing foodborne illness.

 

Through various stakeholder meetings the department developed a structure by which the Department can assess the degree of AMC in food establishments and will reward and recognize industry for having effective food safety systems.  By implementing this program our inspectors can focus their inspections on assessing the degree of active managerial control an operator has over the potential foodborne illness risk factors and our inspectors can be assured that they are making a greater impact on reducing potential foodborne illness.  The Department also hopes to achieve cost control of its food safety programs as well as gain defensible data to require food establishments to enroll in this program.