Active Managerial Control at the System & Operational Level
Join FoodLogiQ for a live webinaron Wednesday, September 12th, 2018 at 2:00 pm ET when we'll talk with Dr. Ben Chapman at North Carolina State University and Eric Moore at Testo about Active Managerial Control (AMC).
According to researchers at Johns Hopkins, the cost of a single foodborne illness outbreak at a restaurant could range between $3,968 and $2.6 million, depending on the severity of the outbreak, how much the company would have to spend on fines, lawsuits and legal fees, as well as the number of employees affected by the incident.
Ironically, these costs drastically outweigh the price tag of various prevention and control measures currently available to the food industry.
Proactive management of food safety practices by managers/supervisors in food retail and food service environments is recognized as one of the most effective ways to control foodborne illness risk factors. The most recently published version of the FDA Model Food Code (2017) now places greater emphasis on persons in charge and their duty to consistently ensure that foodborne illness risk factors are controlled using written procedures or plans.
During the webinar, attendees will learn:
The fundamentals of Active Managerial Control, such as a written food safety plan, well-defined Standard Operating Procedures (SOPs) and a clear training plan that employees can follow;
How advanced software and instrumentation can reduce costs, increase operational visibility and execution, and simplify Active Managerial Control, which is becoming increasingly challenging using traditional tracking methods.
For more information about FoodLogiQ and its solutions, please register for thelive webinaron September 12th.