Food Safety Management System
It is important to set up a proactive Food Safety Management System to help protect your customers and your business from foodborne illnesses. Active Managerial Control (AMC) provides an excellent framework designed specifically to help you create a Food Safety Management System. It's free, easy to use and customizable. Click here to download the interactive program.
Questions? Contact your local Environmental Health Officer.
Posters/Factsheets
- Calibrating Your Thermometer
- Cooking
- Cooling Hot Foods
- Cross-Contamination
- Dishwashing
- Food Safety & Security Checklist
- Food Service Display
- Foodborne Illness Fact Sheet
- Glove Use
- Holding
- Hygiene
- Identifying Common Foodborne illnesses
- Ill Workers
- Insect and Rodent Control
- Labels for Leftovers
- No Bare Hand Contact
- Potentially Hazardous Food
- Recall Procedures
- Receiving & Storage
- Reheating
- Risk Factors
- Safe Refrigerator Storage
- Sanitizing
- Source
- Taking Temperatures
- Thawing
- Time & Temperature
- Wash Your Hands
- Wanted Poster
SOP Templates
- Cleaning and Sanitizing
- Cold Holding
- Cooking
- Cooling
- Consumer Advisories
- Donated Foods
- Employee Health
- Employee Training
- Food Source
- Handwashing
- Hot Holding
- No Bare Hand Contact w/RTE
- Receiving and Storage
- Reheating for Hot Holding
- Highly Susceptible Populations
- Time as a Public Health Record
