Texas Food Safety Managers Practice Test

The food manager is primarily responsible for monitoring the hygiene of food handlers because?

1. It affects customer satisfaction.

2. It minimizes contamination risks.

3. It follows company policy.

4. It ensures staff productivity.

The correct answer is: It minimizes contamination risks.

The primary responsibility of the food manager in monitoring the hygiene of food handlers stems from the need to minimize contamination risks. Ensuring that food handlers maintain proper hygiene practices is crucial for preventing foodborne illnesses, which can arise from improper handling of food. This includes regular handwashing, wearing appropriate clothing, and utilizing safe food handling techniques. By closely overseeing these practices, the food manager helps to create a safe food preparation environment, thereby protecting consumers from potential health hazards and maintaining food safety standards. While customer satisfaction, company policy, and staff productivity are also important considerations in the food service industry, they are secondary to the fundamental objective of ensuring food safety. Contamination risks pose direct threats to public health, making it the priority for any food establishment.