What is the primary role of a food service manager regarding sanitation?

The primary role of a food service manager regarding sanitation is to ensure compliance with food safety regulations and training staff on best practices. This responsibility is crucial as it forms the foundation for maintaining a safe and healthy food service environment. By adhering to food safety regulations, a manager helps to prevent foodborne illnesses, which can arise from improper handling, preparation, or storage of food.

Training staff on best practices is equally important, as it empowers employees with the knowledge and skills necessary to uphold sanitation standards. When staff are well-informed about proper hygiene, cross-contamination prevention, and safe cooking temperatures, the overall safety and quality of the food served are significantly enhanced.

While the other roles mentioned, such as managing menu planning, supervising kitchen staff, or promoting customer service, are essential aspects of a food service manager's responsibilities, they do not directly focus on sanitation. Ensuring food safety and sanitation is fundamental to the success of any food service operation, making it a top priority for managers in the industry.