In the late 1990’s Olmsted County Public Health Services (OCPHS) shifted the focus of its restaurant inspections from a traditional approach with primary reliance on visual inspections to a program based on evaluation of foodborne illness risk factors through discussion & consultation with operators.  The goal is to improve Active Managerial Control (AMC) of food safety risks in restaurants in order to control the causes of foodborne illness. Having Active Managerial Control means that food safety is built into the daily operation of the foodservice.  The methodology that OCPHS has developed and continues to refine has become part of the FDA’s training curriculum for food inspectors and has been adopted by other local health departments.

OCPHS’ Environmental Health Division transformed their food establishment inspection program to focus on assessment of foodborne illness risk factors versus simply inspecting the facility for food code compliance.  OCPHS’ inspectors discover significantly more food safety concerns through a combination of discussion and observation versus relying on observation alone.

Control of foodborne illness risk factors is the foundation of a safe, healthy business.  The primary driver to success includes a consultative approach that incorporates education and long-term risk control improvements where needed. 

Foodservice operators with Active Managerial Control (AMC) of food safety risks in their establishment have systems for Policies/Procedures (P), Training (T), and management Verification (V).  Eight foodborne illness risk factors are assessed and rated during routine assessments.  An evaluation of risk factors ratings showed an overall improvement in Food and Beverage establishments.  The level of improvement associated with Training and manager Verification systems between 2012 and 2014 was statistically significant.