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The manager is the responsible party for reporting a foodborne illness outbreak. This role involves overseeing operations and ensuring compliance with health regulations within a food establishment. When an outbreak occurs, the manager is typically the person who identifies the issue based on employee reports or customer complaints and takes the necessary steps to notify health authorities.

By reporting the outbreak promptly, the manager helps initiate an investigation that can prevent further illness and protect public health. Additionally, managers are trained to recognize the symptoms and signs associated with foodborne illnesses and understand the legal obligations tied to public safety. This proactive communication with health agencies is crucial, as it allows for quick intervention and effective management of the situation.

While chefs and restaurant owners play important roles in food safety practices, it is the manager who is directly involved in the day-to-day operations and has the immediate responsibility for reporting such incidents. Health inspectors, on the other hand, primarily focus on inspecting food establishments and ensuring compliance with health codes rather than reporting outbreaks themselves.