What should a manager do if a foodhandler brings homemade soup to serve to customers?

The appropriate action for a manager in this scenario is to inform the employee that outside food is not permitted. This policy is in place to ensure food safety, as homemade items may not meet the strict health and safety standards required for food service in a commercial environment.

When customers are served, it is crucial that all food served to them is sourced from approved suppliers, prepared in licensed facilities, and adheres to all food safety regulations established by local health authorities. Allowing homemade food can create significant food safety risks, including cross-contamination, allergen concerns, and a lack of traceability if any issues arise, such as foodborne illness.

By maintaining strict adherence to this policy, the manager helps protect the health and safety of customers while also ensuring compliance with local food safety regulations. This is crucial for maintaining the establishment's reputation and operational licensing.