Video testimonials to enhance food safety training at the retail level by helping food employees understand the important role they play in protecting public health.
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 page contains resources developed by health departments for their Active Managerial Control incentive programs for use by others interested in developing programs in their jurisdictions.
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 U.S. Food and Drug Administration Office of Regulatory Affairs' Office of Training Education and Development (OTED) provides free training to state, local and tribal regulatory partners in both online and in-classroom formats.
A collection of videos that help shed a light on the individual impact of foodborne illness and the lives affected.
Storyboards, cause and effect posters, and video testimonials to enhance food safety training at the retail level by helping food employees understand the important role they play in protecting public health.
Managing Food Safety: A Manual for the Voluntary Use of HACCP Principles for Operators of Food Service and Retail Establishments
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 thorough, research-based article written to help retail food service establishments facilitate a focus on controlling risk factors linked to foodborne illness outbreaks.