The FDA’s stance on Active Managerial Control
More now than ever, the active communities of review and ranking sites have provided a clearer window into restaurants and food establishments, and needless to say, this transparency and honest feedback is invaluable to owners and consumers alike.
In the restaurant world (and for that matter, food service in general), there are important decisions to make as to who's accountable for temperature checks and how accountability and responsibility tie in with daily duties, from busy owners to stressed counter-staff.
The bacteria that cause foodborne illness, called pathogenic bacteria, can grow rapidly in food that’s above 40 ⁰F and can double in number in little as 20 minutes. Pathogenic bacteria doesn’t affect food’s odor, taste, or appearance, so you can’t tell it’s there.
