What is one of the food safety responsibilities recommended by the FDA for a manager?

Food handlers need to be trained on the importance of monitoring food temperatures and how to do it properly. Managers should regularly check in with food handlers to make sure they are following procedures. Hot food should be held at 140°F (60°C) or higher. Cold food should be held at 40°F (4°C) or lower. Food that is held at improper temperatures can grow harmful bacteria that can cause food poisoning.