Maintaining a safe and sanitary food service establishment is the responsibility of:The managerThe ownerThe food service workerAll employees

The responsibility of maintaining a safe and sanitary food service establishment falls on all employees. This is because food safety and sanitation are critical aspects of food service operations that require the collective effort of everyone involved, including the manager, owner, and food service workers.

1. The Owner: Sets the policies and ensures that the necessary facilities and training are available to maintain safety standards.

2. The Manager: Oversees daily operations, implements hygiene practices, and ensures that employees are following health guidelines.

3. Food Service Workers: Are responsible for following the established health and hygiene protocols during food preparation, handling, and service.

4. All Employees: Working together, everyone must ensure that their personal hygiene, food handling, and equipment sanitation practices uphold health standards to prevent foodborne illnesses.

Ultimately, food safety is a joint responsibility that necessitates organizational culture where all staff members are aware of and committed to maintaining sanitary conditions.