The manager is responsible for knowing the food sanitation rules. This includes the supervision of food handlers in?

ensuring they follow proper hygiene practices, such as regular handwashing and wearing appropriate attire. The manager must also oversee the proper storage, handling, and preparation of food to prevent contamination. Additionally, they should conduct regular training sessions for staff on food safety protocols and stay updated on local health regulations. This proactive approach helps maintain a safe food environment for both employees and customers.