Active Managerial Control
Active managerial control is a food safety management approach where the person in charge (PIC) proactively anticipates, identifies, and corrects food safety risks rather than reacting to problems after they occur. It is the FDA-recommended strategy for preventing foodborne illness in food service establishments.
Exam Tip
Active managerial control = PROACTIVE food safety management. Addresses 5 CDC risk factors: improper holding temps, inadequate cooking, contaminated equipment, unsafe sources, poor hygiene. PIC is responsible. Uses SOPs, HACCP, training, and monitoring as tools.
What Is Active Managerial Control?
Active managerial control is a proactive approach to food safety management emphasized by the FDA Food Code. Rather than relying solely on periodic health inspections, it requires managers to continuously monitor and control the risk factors that cause foodborne illness in their specific establishment.
Five CDC Risk Factors Addressed
| Risk Factor | Example of Control |
|---|---|
| Improper holding temperatures | Monitor hot/cold holding with thermometers every 2 hours |
| Inadequate cooking | Verify internal cooking temperatures with calibrated thermometers |
| Contaminated equipment | Implement cleaning and sanitizing schedules |
| Food from unsafe sources | Approve suppliers, inspect deliveries |
| Poor personal hygiene | Enforce handwashing policy, manage ill employees |
Tools for Active Managerial Control
| Tool | Purpose |
|---|---|
| Standard Operating Procedures (SOPs) | Written steps for food safety tasks |
| HACCP plans | Systematic hazard identification and control |
| Employee training | Ongoing food safety education |
| Temperature logs | Documentation of monitoring activities |
| Self-inspections | Regular internal food safety audits |
| Corrective actions | Defined responses when standards are not met |
Active vs. Passive Management
| Active Management | Passive Management |
|---|---|
| Anticipates problems | Reacts to problems |
| Monitors continuously | Checks occasionally |
| Trains employees proactively | Corrects employees after mistakes |
| Documents everything | Relies on memory |
| Takes corrective action immediately | Waits for inspector to find issues |
Exam Alert
Active managerial control is a key concept on the ServSafe Manager exam. It means the manager takes a PROACTIVE (not reactive) approach to food safety. Know the five CDC risk factors and how to control each one. The person in charge (PIC) is responsible for implementing active managerial control.
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Related Terms
HACCP (Hazard Analysis Critical Control Points)
HACCP is a systematic, science-based food safety management system that identifies, evaluates, and controls biological, chemical, and physical hazards throughout the food production process. It is built on seven core principles and is a key topic on the ServSafe Manager exam.
Person in Charge (PIC)
The Person in Charge (PIC) is the individual present at a food service establishment who is responsible for managing the operation and ensuring compliance with the FDA Food Code. The PIC must demonstrate knowledge of food safety principles, including foodborne illness prevention, HACCP, proper temperatures, and allergen management.
Corrective Action (HACCP)
A corrective action in HACCP is a predetermined procedure that must be followed when monitoring indicates that a critical control point (CCP) is not under control or a critical limit has been exceeded. Corrective actions ensure that unsafe food does not reach the consumer.
Temperature Danger Zone
The Temperature Danger Zone is the temperature range between 41°F and 135°F (5°C to 57°C) in which foodborne bacteria grow most rapidly, potentially doubling in number every 20 minutes. TCS foods must be kept out of this range to prevent foodborne illness.
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