What are the requirements for an employee to serve alcohol on the premises?

An employee must be at least 18 years of age to serve alcohol on the premises, provided they are supervised by a manager who holds a valid red or blue card. This is a regulatory measure to ensure that younger employees are overseen by someone who is properly trained and certified in responsible alcohol service.

The age requirement reflects a balance between allowing younger individuals the opportunity to work in hospitality settings while ensuring they have adult supervision to guide them in following the necessary laws and practices related to alcohol service. The stipulation of supervision by a certified manager emphasizes the importance of responsible alcohol service, compliance with laws, and the safeguarding of both staff and patrons.

Other options, such as simply being over the age of 21 or needing a valid driver’s license, do not address the specific regulatory framework established for responsible alcohol service in the workplace, nor do they incorporate the aspect of supervision. Additionally, while completing a food safety course is beneficial for employees in food service, it is not a requirement for serving alcohol. Thus, the correct answer captures all necessary elements for legal and responsible alcohol service on premises.