A new hire will be prepping raw chicken on the line tonight. Whose responsibility is it to ensure the employee is trained in safe handling before that shift?

解析

Management is responsible for training staff on the food safety practices their jobs require, and for verifying that training before employees handle food unsupervised. Ongoing, job-specific training is a core part of active managerial control. Learning by watching experienced cooks transfers whatever bad habits are already on the line, an inspector verifies compliance and does not train the staff, and treating raw poultry handling as common sense is exactly the assumption that produces cross-contamination. Note the timing in the stem: the training must exist before that shift, not afterward.