Provision of safe food
This topic is in two parts. Part 1: How does the foodservice manager ensure the provision of safe food to all customers? Provide a specific example of responsibility and oversight.
Part 2: Briefly research the Certified Dietary Manager credential at anfponline.org (or other credible sites). Describe and identify the five competencies identified in the credential. Which competency would best support food safety? Explain your reasoning.
APA with references
