Question

a food premises haccp plan is monitored by: the public health inspector the food supplier the food service manager all staff members

Explanation:

HACCP (Hazard Analysis and Critical Control Points) is a systematic preventive approach to food safety. The food service manager is responsible for the day - to - day implementation and monitoring of the HACCP plan in a food premises. The public health inspector may conduct audits, but the regular monitoring is the responsibility of the in - house management. The food supplier is more involved in providing safe ingredients rather than monitoring the HACCP plan of the premises. While all staff may have roles in following the HACCP - related procedures, the overall monitoring is typically the role of the manager.

Answer:

the food service manager