Implementing Active Managerial Control Principles in a Retail Food Business

Published by Food Safety Magazine, “Implementing Active Managerial Control Principles in a Retail Food Business” by Dr. Hal King explores how retail foodservice organizations can proactively manage foodborne illness risk through structured food safety management systems. Readers will learn practical strategies for achieving Active Managerial Control (AMC), including hazard identification, preventive controls, employee training, and continuous monitoring to reduce outbreaks and strengthen operational performance.