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.

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.

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

The main reason that food handlers should wear protective clothing is toAstop their clothes from getting dirty Bprotect the food from contamination Cmake them look good Didentify them as food handlers

You are the food safety supervisor for “Nice ‘n’ Healthy” café, which provides morning teas andlunches from a small shopfront in a suburban shopping strip. The café sells hot and coldbeverages, ready-prepared cakes and slices, freshly made sandwiches, hot dishes such asquiche, gourmet pies, salads, and fruit salad. It has an ‘eat-in’ or ‘take-away’ option forcustomers. It employs one full-time manager (you) and three part-time waitresses.The government has recently required all food businesses to produce and utilise a writtenHACCP plan. You are charged with the responsibility of developing the plan. Describe, in detailand with reference to the details above, how you would develop the HACCP plan. (10 marks)

Environmental Health Responders routinely consult with food operation managers, workers, and volunteers on measures to protect food from contamination.  True  False