Evaluate Active Managerial Control Methods Workshop #2 at the 2022 MCAFDO Conference

  • 24 Feb 2022
  • 07:30 - 17:00
  • Holiday Inn Express & Suites, Council Bluffs, IA

Registration is closed

This workshop is being held in conjunction with the 2022 MCAFDO Annual Educational Conference.  This course is part of the Association of Food & Drug Official’s (AFDO) professional development series.  The course is limited to twenty attendees per session.  This is an interactive course which is geared towards food professionals and is designed to help teach individuals how to evaluate active managerial control in regulated food businesses. 

Active Managerial Control (AMC) is the purposeful incorporation of specific actions or procedures by industry management into the operation of their business to attain control over foodborne illness risk factors. It embodies a preventive rather than reactive approach to food safety through a continuous system of monitoring and verification. What can you control?  What can you influence?

What Participants Can Expect:

This is a high energy and interactive experience where Participants will:

  1. Explain how the Food Code addresses and establishes controls for risk factors and further establishes the 5 key public health interventions.
  2. Recognize the AMC Multiplier Effect and how to make a positive impact on foodborne illness by increasing results exponentially based on empowering others and taking new approaches.
  3. Understand the difference between Training Methodologies, Techniques, Systems, and Best Practices.
  4. Identify Trainer qualities and how these weaknesses and strengths influence retail food safety.
  5. Demonstrate proper training techniques on how to teach your staff to evaluate AMC.
  6. Understand proper use of knowledge calibration, robust preparation, collaboration, and shared responsibility and how this contributes to practical application.
  7. Learn to combine prerequisite programs, basic sanitation, employee training, and other management practices, including the principles of HACCP to provide an effective system for achieving Active Managerial Control of Foodborne Illness Risk Factors.

** Funding for this training event was made possible, in part, by the Food and Drug Administration through grant 5 R13 FD006894-03.  The views expressed in written training materials or publications and by speakers and moderators do not necessarily reflect the official policies of the Department of Health and Human Services; nor does any mention of trade names, commercial practices, or organization imply endorsement by the United States Government.

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