The manager is responsible for knowing the food sanitation rules. This includes the supervision of food handlers in:a) following a cleaning schedule for the dining roomb) notifying customers of problems in the kitchen.c) demonstrating proper cooking temperatures.d) knowing liquor laws and prohibitions of service.

The manager is responsible for training you about food safety in your job duties, which includes:a) showing you how to count back money change to customersb) keeping workers motivated to ensure high food production.c) preparing the food on one ticket to be ready at the same time.d) showing you when and how to wash your hands properly.

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

13) The food sanitation rules require someone at your restaurant to:a) Be in charge during the hours of operationb) Know the rules and be in charge of the operationc) Be available to take food orders and prepare foodd) Know the food sanitation rules

Sanitation and safety in culinary

Customer Service: Greeted customers and assisted with their inquiries and orders.Food Prep: Prepared ingredients and assisted in cooking dishes following safety and hygiene standards.Maintenance: Conducted routine cleaning and maintenance of kitchen equipment and workspaces.Team Collaboration: Worked closely with chefs and kitchen staff to ensure a smooth workflow in a fast-paced environment.Inventory Management: Assisted in managing inventory and restocking supplies as needed.