Why is ongoing food-safety training for staff a manager's responsibility?

A food-service manager is responsible for ensuring that staff are trained — initially and on an ongoing basis — in safe food-handling practices, because the manager is accountable for the safety of the food the operation serves. Ongoing training reinforces correct procedures (handwashing, temperature control, cleaning and sanitizing, allergen handling), updates staff on policy or regulatory changes, and corrects bad habits before they cause illness. Training also supports a culture of food safety. Documenting training helps demonstrate due diligence to regulators. Treating training as a continuous management duty, not a one-time event, is essential to consistent compliance.