Implementing Active Managerial Control Principles in a Retail Food Business

Published by Food Safety Magazine, this article explains how retail foodservice operations can use Active Managerial Control (AMC) principles to proactively manage food safety risk and reduce the likelihood of foodborne illness. It outlines practical strategies—including hazard identification, preventive controls, verification activities, and ongoing monitoring—that help organizations embed risk-based decision making into daily operations. Readers will gain actionable guidance on designing and executing food safety management activities that improve consistency, accountability, and operational outcomes across front- and back-of-house functions.