The manager is responsible for ensuring key regulations are followed, including:

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Foods must be received from approved sources to ensure safety and compliance with health regulations. Keeping foods at room temperature and rinsing hands are not sufficient for safety; proper temperature control and thorough handwashing are required. Cleaning multi-use equipment once a week is not a standard regulation, as frequency depends on use and risk of contamination.

The Manager Is Responsible for Ensuring Key Regulations Are Followed