What or who is the most responsible for training new staff about safe food handling practices?

The certified food manager is the most responsible for training new staff about safe food handling practices because this individual has the required knowledge and certification in food safety. Their training includes understanding foodborne illnesses, proper food storage, cooking temperatures, and sanitation procedures, which are critical for maintaining food safety within an establishment.

Having a certified food manager oversee the training ensures that employees receive accurate and comprehensive information that aligns with industry standards and regulatory requirements. This accountability helps to establish a culture of safety within the organization, where all staff members understand their roles in preventing food contamination and ensuring that food is prepared and served safely.

In contrast, while the head chef may provide practical training on specific kitchen operations, they may not always cover the comprehensive food safety regulations. Cleaning staff typically focus on sanitation but do not usually have the depth of knowledge needed to train on all aspects of food safety. Other new staff members, while they can share tips and experiences, do not have the authoritative insight to properly train their peers on safe food handling practices. Thus, the certified food manager plays an essential role in establishing a foundation for safe food handling for all employees.