What is a food manager's primary responsibility regarding food safety?

A food manager's primary responsibility regarding food safety is to ensure compliance with safety regulations and training staff. This involves understanding and implementing local, state, and federal food safety laws to protect customers and employees from foodborne illnesses and contamination. By training staff on proper food handling techniques, sanitation practices, and personal hygiene, the food manager establishes a culture of safety that minimizes risks associated with food preparation and service.

In addition to overseeing regulations and training, the food manager must regularly monitor food safety practices in the restaurant to ensure continuous compliance. This focus on safety helps foster a safe dining environment, enhances customer confidence, and upholds the establishment's reputation for quality and safety. Other responsibilities, such as financial performance, supplier selection, or menu development, while important for overall restaurant management, do not directly relate to the core food safety obligations of a food manager.