Active Managerial Control – Could it Be the Missing Link in Your Food Safety Plan?

In October, I discussed mitigating risk in the overall food system and the importance of attempting to prevent foodborne illness, rather than just reacting to it, a concept we call active managerial control. This was highlighted again over the last month with the onion outbreak that I discussed in my blog earlier in the month. Being alert to recall notifications and reacting quickly is key to preventing the service of an item known to cause illness.

Active managerial control is a process by which a foodservice managers can begin to prevent foodborne illnesses and can take many forms. Previously, we have defined what it is and how you might begin to implement active managerial control within your operation, but it has been a few years since we’ve really discussed it and it is one of those food safety items that is so important it warrants further review.

With the pressures facing foodservice operators today with lack of human resources and the troubled supply chain, it is easy to forget about other important aspects of your foodservice that may not immediately impact day-to-day operations or bottom line, like food safety. But it is critical, nonetheless.

Ultimately, a management team practicing active managerial control can help to transform an organization from a reactive mindset to a proactive approach to food safety…

Ultimately, a management team practicing active managerial control can help to transform an organization from a reactive mindset to a proactive approach to food safety and can incorporate mindful changes in daily operations that help to improve the safety of food served. A Hazard Analysis and Critical Points (HACCP) system is one way to achieve active managerial control, but it is not the only way.

If the thought of a full-on HACCP system seems daunting or overwhelming, you are not alone. But don’t let that fear impede you from starting to take small steps. In a class we conduct every summer for school foodservice operations through our Center for Food Safety in Child Nutrition Programs, I always talk about focusing on the one item you want to change, that one keystone or linchpin behavior that can help transfer all other behaviors within your organization. That specific behavior is different in each operation. Is it handwashing? Ensuring proper temperature control? Logging cooling and freezer temperatures on a routine basis? Whatever the behavior you want to change is, focus on that one. Don’t try to change everything at once. Change is difficult and employees can resist if you try to change to much at one time.

What is the linchpin behavior you’d like to address in your operation? Send me what you could consider it to be, I’d love to hear them! Check back next month when we will dig into some of the keys to changing behavior within your organization.

Be sure to join us later this week for our last SafeBites webinar of 2021! We will be talking about Practicing Good Agriculture: A Primer for Foodservice Operations. I hope to see you there.

If you have ideas for any webinar topics for 2022, please let me know. I would love to hear them. Risk Nothing.

Meat Color and Doneness: Persistent Pinking

Late in June, my family and I were able to visit the Black Hills, an area of the country in which I have not had the opportunity to spend much time.  One evening, as we dined at a local restaurant, I observed a table across the dining room sending back a dinner.  While I couldn’t hear the entire conversation and I certainly wasn’t trying to eavesdrop, it was apparent that the customer was unhappy with the cooking of their hamburger and was sending it back because it was too pink in the middle.  That immediately brought to my mind the phenomenon known as persistent pinking.  A term I became familiar with because of work done by some colleagues here at Kansas State, which they present each summer to a group of foodservice operators who join us on-campus for an in-depth week-long look at all things food safety.

Quat Binding – Why this Can Have a Disastrous Impact on Your Sanitation Program.

In June, I had the opportunity to represent FoodHandler and speak on food safety behavior for customers of Martin Bros. Distributing in Waterloo, Iowa.  One of the questions that was asked caught me a little off guard. The question was about quat binding.  It caught me off guard not because it was a bad question, but only because it was not something I had previously been asked nor had not yet been exposed to the phenomenon. However, I soon learned that in certain jurisdictions, it is resulting in changes to how sanitizing cloths are to be stored in sanitizing buckets (or not) in the foodservice industry. When I returned home from the trip, I had to dig into it to learn about what quat binding is and how it might impact foodservice operations.

Are Grades for Foodservice Inspections a Good Idea?

I generally try to stay away from controversial topics in my blog, but this is one I thought it might be interesting to discuss. Occasionally on my travels, I will come across a state or a local jurisdiction that requires foodservice inspection scores be posted in the window of the establishment.  The idea is to allow would-be customers the ability to see how the foodservice operation in which they are about to eat scored on their latest health inspection.