Session 24: Active Managerial Control in a Foodservice/Retail Setting
Thursday, May 9 
2:45PM – 4:00PM
SESSION HIGHLIGHTS:
- The fundamentals of active managerial control, such as process HACCP as a foundation, written preventative food safety management system, well-defined standard operating procedures and a clear training plan that employees can follow.
- Conducting regular food safety assessments, corrective actions, and proactive oversight by operators and management, which can substantially lower the risk of foodborne illness
- How to encourage AMC in a foodservice setting, providing constructive feedback and recognizing positive behaviors.
PRESENTERS
- Hal King, Ph.D., Public Health Innovations, LLC.
- John Zimmermann, First Watch Restaurants, Inc.
- Shannon McKeon, Fairfax County Health Department
- Chirag Bhatt, RS, CCFS, Buc-ee’s Ltd
