I would say that to prevent food borne illness, the manager say of a restaurant would stress the importance of always carefully washing one's hands after trips to the washroom or outside so ensure no germs are passed this way. Also, I believe the manager would stress the importance of only using fresh ingredients and keeping the workplace/kitchen clean. A detailed example of how to handle food would be with chicken to ensure it is not left out of the fridge for long as it can grow bacteria quickly so is best kept in the fridge until needed.
