Final answer:
Regular handwashing, rotating food in the pantry, rinsing fresh produce, and thorough cooking are critical food safety knowledge for all staff members.
Step-by-step explanation:
One critical food safety knowledge for all staff members is regular handwashing. It is one of the most effective defenses against the spread of foodborne diseases. Always wash hands before and after handling or preparing food and before eating. Another important practice is to rotate food in your pantry so that older items are used first and make sure foods have not expired before consumption. Additionally, rinsing fresh produce before eating is crucial, especially if the produce is to be eaten raw. Thorough cooking is also essential, as food must reach an internal temperature of at least 74 degrees C (165 degrees F) to kill any bacteria it contains.