Regarding #1- I worked in food service for 17 years, opened my own restaurant, etc. ALL my employees had to have a food handler's permit, and there had to be a

Regarding #1- I worked in food service for 17 years, opened my own restaurant, etc. ALL my employees had to have a food handler's permit, and there had to be a manager with an expanded permit. So the idea that only one person needs a permit in an entire restaurant is scary. Perhaps it's a terminology issue...