Food & Beverage Food Safety Fact Sheets

Active Managerial Control

The FDA defines Active Managerial Control as the purposeful incorporation of specific actions or procedures by industry management into the operation of the business to attain control over foodborne illness risk factors. It embodies a preventive rather than reactive approach to food safety. Having active managerial control includes having procedures in place for controlling identified foodborne illness risk factors through a continuous system of monitoring and verification. By putting in place an active, ongoing system, made up of actions intended to create the desired outcome, an establishment can achieve its goal of improving food safety.

Effective elements of a food safety management system should include...

  •  Certified food managers who have shown knowledge of food safety by passing an exam from an accredited program.
  • Standard operating procedures (SOPs) for performing critical operation steps in a food preparation process. These include cooking, cooling, reheating processes.
  • Purchase specifications and approved food sources.
  • Equipment and physical facility design and maintenance.
  • Knowledge of monitoring procedures.
  • Proper record keeping.
  • Employee health policy for restricting or excluding ill employees.
  • Staff training.
  • Continuous quality control.
  • Implementation of Risk Control Plans (RCPs) that define procedures for controlling foodborne illness risk factors.

Personal Hygiene

Handwashing is one of the most effective ways to prevent the spread of foodborne illnesses. Proper handwashing technique, frequency and establishment policy are critical concepts for all food and beverage services. Important printable fact sheets for personal hygiene can be found at the Minnesota Department of Health web site.

Employee Illness

Along with improper handwashing, ill employees working in food service is a leading causes of foodborne outbreaks in establishments. An employee exclusion and restriction policy must be documented and implemented at food establishments as required by the Health Authority. Proper recording of ill employees is also required.

Food & Beverage Employee Illness Log (PDF)

Important printable fact sheets for employee illness and managerial actions can be found at the Minnesota Department of Health web site.

Time - Temperature

Knowing the time and temperature relationships for cooking, cooling, re-heating, holding and storage of food is critical for food safety and product quality. A thorough understanding of the time - temperature relationship is required by the Health Authority. Information and can be found at the Minnesota Department of Health web site.

Approved Food Source

Knowing the origin of a food or beverage product is critical for food safety. All food and beverage items in a licensed establishment must be acquired through an approved food source and clearly labeled. Information on approved food sources and labeling can be found at the Minesota Department of Health (PDF) website

Cleaning and Sanitizing

Proper cleaning and sanitizing of food service equipment is a vital food safety practice. Unsanitary equipment and cross contamination is one of the leading contributors to foodborne illnesses. Information and printable fact sheets on cleaning, sanitizing and cross-contamination can be found at these links:

Additional Food Safety Links