This document has been designed to depict the interrelationship between organizational food safety culture, food safety management systems (FSMS), and active managerial control (AMC).
This study identified and assessed the implementation of risk factor interventions currently employed by local retail food regulatory programs enrolled in the Voluntary National Retail Food Regulatory Program Standards, with a focus on Standard 9.
This issue brief investigated the benefits of state and local retail food regulatory programs participating in state- and region-wide networks aimed at achieving conformance with the Voluntary National Retail Food Regulatory Program Standards (Retail Program Standards).
This study helps to identify, better understand, and assess the application of RBI methods currently employed by local retail food regulatory programs as well as the overarching barriers preventing the application of RBI methods.
This report outlines the results of the nationwide Active Managerial Control Incentive Programs to Improve Food Safety survey, provides insight into key materials and resources used for AMC, and features details of several successful AMC Incentive Programs offered to retail food establishments by environmental health agencies.
The 2015-2016 Occurrence Report includes findings from the U.S. Food and Drug Administration's 10-year study data gathering as well as additional resources such as a factsheet and calls to action for regulators and industry.
This report identifies the adoption of the FDA Food Code at the state and territorial level as of December 31, 2021.
A comprehensive manual designed to assist foodservice operators and retail establishments with writing and voluntarily implementing a food safety management system based on Hazard Analysis and Critical Control Point (HACCP) principles.
A study prepared by the FDA National Retail Food Team and published in November 2018.
A thorough, research-based article written to help retail food service establishments facilitate a focus on controlling risk factors linked to foodborne illness outbreaks.