Who is required to teach the 4-hour employee food safety course?

• A. Supervisor/Manager
• B. Food Service Worker
• C. Health Inspector
• D. External Trainer

Answer: (A)

The main idea is that training employees in food safety should be led by the person who has authority over the operation—the supervisor or manager. This ensures the trainer knows the specific procedures of the kitchen, can tailor examples to real daily tasks, and can enforce and verify that the training is completed and understood. The supervisor or manager is responsible for delivering or supervising the 4-hour course, keeping attendance records, and mentoring staff on how to apply safety rules on the job. A food service worker doesn’t have the authority to provide formal training to the entire staff. A health inspector focuses on enforcing rules during inspections, not on delivering routine training. An external trainer could conduct training, but the requirement typically places responsibility on the supervisor/manager to teach or oversee the instruction within the operation.