Active Managerial Controls Assessment-Operator

Food safety should be proactive. This approach is referred to as Active Managerial Control or AMC. AMC assessments are a birds-eye view of procedures that establishments use to be proactive in compliance with food safety regulations. Some of these controls are specifically required by regulation, such as having a certified food protection manager, while others are best practices, such as periodic logging of refrigerator temperatures. Having these controls in place will protect your patrons and may lead to fewer violations when routine inspections are conducted.

Whether all of these apply to your process or not, please complete this self-assessment to familiarize yourself with all of the components possible. The assessment should take about 20 minutes to complete.

This assessment is intended to be a self-assessment to help you prepare for your inspection or meetings with environmental health staff. Establishments are encouraged to answer the assessment questions honestly. There is no score or rating assigned through this assessment. The sole purpose of this activity is to help the restaurant community prepare for and do well on future inspections.

Establishment name

Establishment Address

Street Address

Street Address Line 2

CityState / Province

Postal / Zip Code

Person completing assessment

First NameLast Name

Title/Position

Email

example@example.com

Phone Number

Please enter a valid phone number.Format: (000) 000-0000.

Is a certified food safety manager currently employed at this establishment?

YesNo

Please provide the details of their certificate:

Does the establishment have a written sick employee policy?

YesNo

Please select which elements the illness policy contains:

Rows	Yes	No
The employee's responsibility to report illness to management.
Addresses vomiting, diarrhea, sore throat with fever and reportable illnesses such as Hepatitis A and Salmonella.
Outlines when an employee whom has been ill can come back to work.
Addresses cuts, burns, and open sores on hands and arms.

How often is the illness policy discussed with employees?

Is documentation maintained when the sick employee policy is discussed/reviewed with employees?

YesNo

Comments for illness policy:

Is formal food safety training provided for staff at this establishment? If so, is it documented?

Yes, and training records are maintained.Yes, but no training records are maintained.No

How is training provided?

One-on-one staff trainingComputerized in-house training modulesAttendance at formal food handler eventOther

Comments for training:

Are internal food safety inspections conducted by staff or management?

YesNoOther

How often are they conducted?

Comments for internal inspections:

Are internal food safety inspections documented?

YesNo

Are private/corporate or other third party food safety inspections conducted at the establishment?

YesNo

Who conducts the third party inspections?

How often are third party inspections conducted?

Once a monthOnce every 6 monthsAnnuallyOther

What kind of thermometers are available for use?

How often are thermometers calibrated?

Is thermometer calibration documented?

YesNo

Comments for thermometers:

Are cold holding temperatures checked?

Yes, more than once per dayYes, once per dayYes, less than once per dayNo, cold holding temperatures are not checked

If you collect cold holding temperatures, do you document these readings?

YesNo

Comments for cold holding:

Are hot holding temperatures checked?

Yes, more than once per dayYes, once per dayYes, less than once per dayNo, hot holding temperatures are not checkedNot applicable/no hot holding is conducted

If you collect hot holding temperatures, do you document these readings?

YesNo

Comments for hot holding:

How often are reheating temperatures checked?

Each time foods are heatedSpot check onlyReheating is not checked and documentedNo reheating conducted for hot holding

Comments for reheating:

How are cooling processes monitored? (Check all that apply.)

Temperature with time monitored and recorded during processWritten SOP in place which outline cooling processesTime and temperature recorded at end of processCooling processes are not monitoredCooling is not conductedOther

Comments for cooling processes:

Are internal cook temperatures of raw animal food verified, and how?

Not applicable, no raw animal foods cookedCooking temperatures are checked for each item cookedSpot checks are made to verify proper cooking temperaturesFinal cooking temperatures are not checked

Are final cook temperatures documented?

YesNo

Comments for cook temperatures:

Does the facility have preventative maintenance contacts in place? Select all that apply.

Does the establishment check and document sanitizer concentrations?

Rows	Concentrations checked	Concentrations are documented
3-compartment sink
Dish machine
Wiping cloth buckets

Comments for sanitizer concentrations:

Have corrective action plans been developed when food safety issues are observed?

YesNo

Are corrective actions documented?

YesNo

Comments for corrective actions: