H&L Transport Managerial Control Manual March 2014 | Page 9
MANAGERIAL CONTROL MANUAL
What is meant by Active Managerial Control?
The term “active managerial control” is used extensively throughout this document to describe the
development and implementation of a food safety management system that reduces the occurrence of risk
factors. Although the term “active managerial control” may be new to some, the basic management
principles are probably already being used in your day-to-day operations.
Having active managerial control includes having procedures in place for controlling identified
foodborne illness risk factors through a continuous system of monitoring and verification.
The use of HACCP as a food safety Management System
Since the 1960’s, food safety professionals have recognized the importance of HACCP principles for
controlling risk factors that directly contribute to foodborne illness. The principles of HACCP embody the
concept of active managerial control by encouraging participation in a system that ensures foodborne illness
risk factors are controlled.
HACCP is not a stand-alone program, but is built upon a foundation of operational practices called
prerequisite programs. The success of a HACCP system is dependent upon both facilities and people. The
facilities and equipment should be designed to facilitate safe food preparation and handling practices by
employees.
recommends that managers and employees be properly motivated and trained.
Instilling food worker and management commitment and dealing with problems like high employee
turnover and communication barriers should be considered when designing a food safety management
system based on HACCP principles.
Properly implemented, a management system based on HACCP principles offers the following other
advantages:
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Reduction in product loss.
Increase in product quality.
Better control of product inventory.
Consistency in finished product.
Increase in profit.
Increase in employee awareness and participation.