What is the primary responsibility of a food manager?

The primary responsibility of a food manager is to ensure that food safety practices are followed to prevent foodborne illness. This role is crucial because foodborne illnesses can have serious consequences for customers and can significantly impact a food establishment's reputation and compliance with health regulations. A food manager implements and supervises proper food handling, storage, preparation, and service protocols in accordance with local health department guidelines and food safety regulations.

While supervising kitchen staff, preparing and cooking meals, and managing food inventory are important tasks that may fall within a food manager's duties, the overarching priority is to protect public health by adhering to food safety standards. This focus on preventing foodborne illness is essential for sustaining safe dining experiences and ensuring compliance with regulatory requirements.