The manager is responsible for knowing the food sanitation rules. This includes the supervision of food handlers in:a) recognizing problems with employee health.b) handling customer’s money and credit cards.c) following the restaurant’s policies on complaints.d) routine cleanup of the parking lot and restrooms.

The manager is responsible for supervising food handlers in:

a) Recognizing problems with employee health: This involves ensuring that employees are in good health condition to handle food. If an employee is sick, especially with a contagious disease, they should not be allowed to handle food to prevent the spread of disease.

b) Handling customer’s money and credit cards: While this is not directly related to food sanitation, it is important in maintaining overall hygiene in the restaurant. Money and credit cards can carry germs, so employees should wash their hands or use hand sanitizer after handling them and before touching food.

c) Following the restaurant’s policies on complaints: This involves handling any complaints related to food quality or sanitation. The manager should ensure that all complaints are addressed promptly and appropriately to maintain the restaurant's reputation.

d) Routine cleanup of the parking lot and restrooms: This is also important in maintaining overall cleanliness in the restaurant. Dirty restrooms or parking lots can attract pests, which can then enter the restaurant and contaminate food. Therefore, regular cleaning of these areas is crucial.

The manager is responsible for supervising food handlers in:

a) Recognizing problems with employee health: This involves ensuring that employees are in good health and are not suffering from any illnesses that could potentially contaminate the food. This includes regular health checks and training employees on the importance of personal hygiene.

b) Handling customer’s money and credit cards: While this is typically a responsibility of the cashier, the manager should also be aware of the proper procedures for handling money and credit cards to prevent any potential issues such as theft or fraud.

c) Following the restaurant’s policies on complaints: The manager should ensure that all employees are aware of and follow the restaurant's policies when dealing with customer complaints. This includes training employees on how to handle complaints professionally and effectively.

d) Routine cleanup of the parking lot and restrooms: While this may not directly relate to food sanitation, maintaining a clean and sanitary environment is crucial in a restaurant setting. The manager should ensure that regular cleanups are scheduled and that all employees are aware of their responsibilities in maintaining cleanliness.