We created this toolkit to help managers actively control food safety risk factors in your restaurant.

Active managers identify risky food handling practices. Those managers then correct and train employees on how to prevent risky practices. 

Health inspectors review how your management team actively manages food safety. This review is an essential part of a health inspection.

Using the toolkit

If you are using this toolkit, your health inspection should result in few, if any, high-risk violations.
This toolkit is intended to help your management team get food safety risk factors under control.

This toolkit:

• Has six risk factor topics
• Explains what health inspectors evaluate during a health inspection for each risk factor
• States what effective managers need to do to control the risk factor

Depending on the needs of your restaurant, you can use the entire toolkit or only part of it.