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Tools for Food Safety in Retail Food
restaurant workers washing hands, checking termperatures

Tools for Food Safety in Retail Food

Food Safety and Active Managerial Control

Restaurants and other retail food establishments that use Active Managerial Control (AMC) practices do better at inspection and have fewer instances of foodborne illness. Find tools below to help manage your business more safely and prevent food hazards.

There are three basics to AMC.

  1. Create policies based on your business’ needs.
  2. Train your employees on your policies.
  3. Follow up with the expectation that your employees are following your policies.

Food Safety Training for Staff


Training Checklist

Food Handler Guides

Food Handler Quiz with Answer Key

Daily Food Safety Self-Inspection Log

Employee Illness

Employee Reporting Agreement

English (Word)
English (PDF)

Spanish (Word)
Spanish (PDF)

Chinese (Word)
Chinese (PDF)

Employee Illness Logs

English (Word)
English (PDF)

Spanish (Word)
Spanish (PDF)

Chinese (Word)
Chinese (PDF)

Vomit/Diarrhea Cleanup Procedures

Regularly Scheduled Preventive Maintenance

Protecting your equipment to make sure it is operating properly is important. Make sure you are doing everything you can to prevent problems in your restaurant.

  • Contract for routine pest control services
  • Ensure dish machine and/or chemical dispenser equipment is regularly serviced
  • Make sure refrigeration equipment is maintained routinely

Some of the documents above were created using design software that most people do not have access to. If you would like assistance customizing a document with your organization’s logos, please send us an email.

Disaster Preparedness

Contact Us

Food Safety Program

Main: 303-441-1564
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