The manager is responsible for knowing the food sanitation rules. This includes supervision of food handlers in:

The manager is responsible for knowing the food sanitation rules. This includes supervision of food handlers in several key areas:

1. Personal Hygiene: Ensuring that all food handlers maintain high standards of personal cleanliness, including regular hand washing and wearing appropriate clothing and hair restraints.

2. Food Storage: Overseeing the proper storage of food items to prevent contamination and spoilage. This includes monitoring temperatures and ensuring that food is stored in the correct order to prevent cross-contamination.

3. Food Preparation: Supervising the preparation of food to ensure that it is done safely and hygienically. This includes using clean utensils and surfaces, and following proper cooking and cooling procedures.

4. Cleaning and Sanitizing: Ensuring that all equipment and surfaces are regularly cleaned and sanitized to prevent the spread of bacteria and other pathogens.

5. Waste Management: Overseeing the proper disposal of waste to prevent contamination and pest infestations.

By focusing on these areas, the manager can help ensure that food is prepared and served safely, protecting both the customers and the business.