What is a manager responsible for knowing the food sanitation rules?
The manager is responsible for knowing the food sanitation rules. This includes the supervision of food handlers in Demonstrating proper cooking temperatures. This includes the supervision of food handlers in Demonstrating proper cooking temperatures.
What is the manager’s most important food safety responsibility in training?
The manager’s most important food safety responsibility is training you to: Report to the manager when you are sick. The manager’s most important food safety responsibility is training you to: Report to the manager when you are sick. This answer has been confirmed as correct and helpful.
Whose responsibility is it to make sure all employees are properly trained in food safety?
Who Trains? Management plays the most significant role in the effective training of employees. Not only is it the responsibility of management to ensure that all employees are educated about the company’s food safety policies and best practices, but managers must also be alert to personnel training needs.
What illnesses must you report to your manager?
Tell the manager if you have: Diarrhoea or vomiting. Stomach pain, nausea, fever or jaundice. Someone living with you with diarrhoea or vomiting. Infected skin, nose or throat.
What are the symptoms of reporting to a manager?
The FDA Food Code lists the following as symptoms that must be reported by food handlers to their managers: vomiting, infected sores, diarrhea, yellowing of the skin or eyes, or a sore throat accompanied by a fever.
What are 6 exclusionary illnesses that must be reported?
They are E coli, Hepatitis A, Nontyphoidal Salmonella, Norovirus, Shigella, Salmonella Typhi.
What are the 5 reportable illnesses?
Diseases reportable to the CDC include:
- Anthrax.
- Arboviral diseases (diseases caused by viruses spread by mosquitoes, sandflies, ticks, etc.) such as West Nile virus, eastern and western equine encephalitis.
- Babesiosis.
- Botulism.
- Brucellosis.
- Campylobacteriosis.
- Chancroid.
- Chickenpox.
What is the danger zone and why is it dangerous?
Bacteria are all around us, including those that can cause food poisoning. Food poisoning bacteria grow best at temperatures between 5°C and 60°C. This is called the Temperature Danger Zone. Keeping potentially hazardous foods cold (below 5°C) or hot (above 60°C) stops the bacteria from growing.