Demonstration should include the effect and importance of

keeping everything that comes in contact with food (e.g., hands, surfaces, utensils) clean and sanitary
separating raw meat, poultry, seafood, and eggs from all other foods
cooking all food thoroughly to the minimum safe temperatures
storing food at safe temperatures
using clean, safe water and raw materials
reporting cases of foodborne illnesses to the local health department.

Process/Skill Questions:

Thinking

When should food service employees report symptoms of illness to the manager?
How often should food thermometers be calibrated?
What are the proper cooking, reheating, and holding temperatures for foods needing time and temperature control for safety (TCS foods)?
Why is temperature monitoring so important during storage and preparation of food?
Why is the proper preparation of eggs particularly important in preventing foodborne illness?
What happens to an establishment that does not have a certified food handler on duty?

Communication

How can management communicate preventive measures to employees?
How can signs/posters be used as a communication tool for employees?
Who issues the food service manager sanitation card?
How can the importance of cooking all food thoroughly to the minimum safe temperatures be communicated to employees?

Leadership

Why is it important for managers to set a good example for employees regarding preventive measures?
How can a food service employee respond to an outbreak of foodborne illness?
How can one become a certified food handler?
How does one maintain certification?

Management

Why must foodborne illnesses, even mild ones, be immediately reported to the local health department?
When are employees allowed back to work after being diagnosed with these illnesses? What proper documentation should they provide before returning?
What are the ramifications for not reporting cases of foodborne illnesses?