Who is primarily responsible for preventing foodborne illness?

The individual preparing the food holds primary responsibility for preventing foodborne illness because they are directly involved in the handling, cooking, and serving of food. This person must be knowledgeable about safe food handling practices, including proper cooking temperatures, avoiding cross-contamination, and maintaining personal hygiene. Their actions directly impact food safety and the potential for foodborne pathogens to affect consumers.

While a food safety manager, the health department, and restaurant staff all play important roles in overall food safety and regulatory compliance, the person actually preparing the food is at the forefront of preventing illness. They must apply their training and understanding of food safety measures in the practical day-to-day operations of food preparation, making their role crucial in maintaining a safe food environment.