The pandemic brought about a number of direct and indirect challenges to food safety in restaurants. It ushered in new regulations, as well as increased staff absence and turnover, which have added a new wrinkle to food safety – and have made ongoing training all the more important. Despite that, many managers of quick-service restaurants have had to cancel or delay employee training, according to a survey of quick-service operations in the U.S. and other countries by the National Sanitation Foundation International. The research found that a lack of immediately available training, as well as inconsistent quality of courses, have had a detrimental impact on food safety. Has your food safety training been delayed or compromised in recent months? As you consider functions to automate or outsource, where might you make food safety less dependent on having staff on hand to provide training? What repetitive tasks and training could you automate or delegate to video aides to ensure they don’t fall through the cracks?