A supervisor/manager food service sanitation/food safety training course includes which topic?

• A. HACCP
• B. Public Health Policy
• C. Facility Design
• D. Marketing and Consumer Outreach

Answer: (A)

HACCP is the framework most relevant in supervisor and manager food safety training because it teaches how to prevent hazards by mapping the entire flow of food and identifying critical control points where safety measures must be applied. Training on HACCP equips managers to set critical limits, monitor operations, take corrective actions, and verify and document the system, all of which are essential for preventing foodborne illness and meeting regulatory expectations. The other topics—Public Health Policy, Facility Design, and Marketing and Consumer Outreach—are not central to sanitation and safety training. Public Health Policy is broader regulatory context, Facility Design covers engineering aspects not specific to daily safety oversight, and Marketing/Outreach focuses on customer communication rather than preventing hazards.