Food Safety Resources
Food Safety Resources for the Food Service Manager
Active Managerial Control
The FDA defines Active Managerial Control “as the purposeful incorporation of specific actions or procedures by industry management into the operations of their business to attain control of the foodborne illness risk factors.”
It is taking actions that will prevent a foodborne illness by:
- Knowing when to restrict or exclude an ill employee.
- Having knowledgeable, well-trained staff.
- Having a pro-active approach to identify, evaluate and control food safety hazards.
- Having Standard Operating Procedures.
- Knowing corrective actions.
- Keeping records and monitoring food quality and individuals handling food.
- Procedure Worksheet for Responding to Vomit & Diarrheal Events
Additional Resources
The documents available below will assist you in your Active Managerial Control efforts for serving safe food to your customers and in reducing the risk of foodborne illness in the community.
PDFs
- Cooling Chart
- Consumer Advisory
- Cottage Foods (low-risk foods) Public Notice Posters Option 1 | Option 2
- Date-Marking Ready-to-eat Foods
- Employee Illness Log
- Growler/Fill Station Compliance
- Hepatitis A Informational Flyer for Food Workers
- Risk Control Plan Food Service
- Risk Control Plan Worksheet
- Foodborne Illness Reporting Agreement
- Foodborne Illness Reporting Agreement – Spanish Version
- Preventing Cross-Contamination Flyer
- Proper Cooling
- Proper Re-heating
- Temperature Monitoring Log
- High Temperature Dish Machine Sanitization Log
- Low Temperature Dish Machine Sanitization Log
- Idaho Online Food Safety Exam
- Food Allergen Poster
- Minimum Internal Cooking Temp
- Most Common Violations Flyer
- Wash Hands Flyer
- Wild Mushroom Buyer Verification Form
- Norovirus: Facts and Prevention
- Clean-up Procedures for Vomit and Diarrhea
- No Pets Poster
Online Resources
Contact
Environmental Health
208-327-7499
Food Contacts by County
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