Retail Food: Active Managerial Control

Active Managerial Control (AMC) is a simple proactive system used by food service operators to improve food safety in their establishments. The systems developed using AMC have not only helped operators standardize their business procedures but have also resulted in improved inspections over extended periods of time.

Certified Food Protection Manager

NET Health requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one (1) Certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation.

This certificate must be visible or readily accessible and kept at the establishment for Health Inspections.
To obtain a CFPM Certificate, you must pass an exam administered by an ANSI-Accredited provider.

Food Handler’s Certificate

Smith County requires all food-handling employees to obtain a Food Handler’s Certificate. The person in charge at the Food Establishment is responsible for ensuring all food-handling employees obtain this certification.

The certificate(s) must be visible or readily accessible and kept at the establishment for Health Inspections.
To obtain a Food Handler’s Certificate, you must pass an exam administered by an ANSI-Accredited provider or Alternate Language ANSI-Accredited provider.
If you volunteer for a Non-Profit Organization or are a student in a Culinary Arts Program you may be eligible for a fee waiver. Fee Waiver Application.
If you employ individuals with a disability and they perform specific determined tasks of low public health risk you may apply for a Limited Use Food Handler’s Certificate ($5/ employee), which is valid for 3 years. Please contact your inspector for assistance with this request.