Manager’s Responsibilities

According to the Food Code, the restaurant owner and/or manager needs to ensure that a manager or supervisor is on the premises during all hours of operation. This person also must have demonstrated knowledge of food-borne illness prevention, HACCP principles, and the Food Code requirements. The manager/supervisor needs to demonstrate this knowledge by:

• Complying with the Code.

• Being certified in food safety through an accredited program such as the
ServSafe program offered through the National Restaurant Association.

• Responding correctly to the inspector’s questions

The areas of knowledge the manager/supervisor should have include:

• Describing the relationship between the prevention of food-borne disease and the personal hygiene of an employee.

• Explaining the responsibility of the manager for preventing the transmission of food-borne disease by an employee who has a disease or medicalcondition that may cause food-borne disease.

• Describing the symptoms associated with the diseases that are transmissible through food.

• Explaining the relationship between maintaining the time and temperature of potentially hazardous food and the prevention of food-borne illness.

• Knowing the food temperatures and times required for the safe cooking of potentially hazardous food, including meat, poultry, eggs and fish.

• Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling and reheating of potentially hazardous food.

• Describing the relationship between the prevention of food-borne illness and:
– Cross-contamination.
– Hand contact with ready-to-eat-food.
– Hand washing.
– Maintaining the establishment in clean condition and good repair.

• Explaining the relationship between food safety and providing equipment that is sufficient in number and capacity, and properly designed, constructed, located, installed, operated, maintained and cleaned.

• Explaining correct procedures for cleaning and sanitizing utensils and the food-contact surfaces of equipment.

• Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections.

• Explaining the hazards in consuming raw or undercooked meat, poultry, eggs and fish.

To be continued...