10 | Manage Personnel to Ensure Compliance with Safety and Sanitation Regulations Chapter Summary
A CDM, CFPP must take responsibility for proper safety and sanitation practices in the department. Proper sanitation practices include following the FDA Food Code guidelines for employee hygiene, handwashing, and health, as well as following established cleaning procedures for smallware, surfaces, and equipment. Appropriate safety practices include following OSHA guidelines and taking a risk management approach to preventing accidents and injuries. It is up to the foodservice manager to ensure that employees understand these rules and regulations, and that they are following them. This can be enforced using ongoing training, defined policies and procedures, and regular audits and inspections.