The manager is responsible for training you about food safety in your job duties. These duties include preventing foodborne illness by:xxxxxxxxxxxxx‾\underline{\phantom{\text{xxxxxxxxxxxxx}}}xxxxxxxxxxxxx​.

It seems you're looking for a detailed explanation regarding the responsibilities of a manager in training staff about food safety. Here are some key elements:

1. Understanding Foodborne Illness: The manager should explain what foodborne illnesses are, their causes, and the symptoms to recognize them. This includes discussing common pathogens such as Salmonella, E. coli, and Listeria.

2. Proper Food Handling: Staff should be trained in safe food handling practices. This includes washing hands properly, using gloves when necessary, and ensuring all surfaces and utensils are sanitized.

3. Temperature Control: The manager must emphasize the importance of cooking foods to the right temperature and maintaining proper refrigeration. This includes demonstrating the use of food thermometers and explaining the "danger zone" for food temperature.

4. Cross-Contamination Prevention: Training should include strategies to prevent cross-contamination, such as storing raw meats separately, using different cutting boards for different food types, and keeping equipment clean.

5. Personal Hygiene: Importance of personal hygiene practices, such as proper handwashing techniques, wearing clean uniforms, and the need to stay home when sick.

6. Regulatory Compliance: The manager should provide an overview of local health regulations and policies that must be followed to maintain food safety standards.

In summary, the manager's role involves thorough training on various aspects of food safety, reinforcing best practices, and ensuring that all staff members understand the significance of these measures in preventing foodborne illnesses. Proper training not only protects consumers but also enhances the reputation of the establishment.