Lesson 9 — Managing Food Safety — Putting It All Together

The goal is to understand that the food service industry uses two management tools to ensure food safety: Active Managerial Control and Hazard Analysis Critical Control Points (HACCP).

Objectives

• Describe Active Managerial Control and how it assists in providing safe food.
• Identify how Active Managerial Control helps a food establishment pass the health inspection.
• Describe four principles of a HACCP plan and give an example of each.