Food Safety Study Guide
Before employees are permitted to work with food, safety programs should have taken place instructing the proper implementation of personal hygiene, food service and preparation, and managerial practices. Managerial practices include constantly checking food stations and workers to ensure the necessary practices are being observed. Management should also never admit fault in the case of a foodborne illness outbreak. Instead, management should work to discover the initial culprit and immediately eradicate said cause.
Also, if desired, you can download the ServSafe Study Guide in Word format.