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Speaker's Notes

Although the term "Active Managerial Control" may be new to some, the underlying management principles inherent to this approach are already being used in te day-to-day operations of many foodservice and retail food establishments. Active Managerial Control involves the purposeful incorporation of specific action or procedures by industry management to attain control of foodborne illness risk factors.

If the safety of food us to be significantly improved, foodservice and retail food store managers must establish effective managements systems to control food safety practices and employee behaviors that have the potential to contribute to the occurrence of food related illnesses.