Is your message getting across when it comes to enforcing food safety practices in your restaurant? It may not be. Perhaps you have staff from a different culture who don’t yet have the English-language proficiency to fully understand your training as it is currently delivered. Even staff who don’t face a language barrier at work might have been raised with different views on whether a food is safe when kept unrefrigerated or when it is necessary to wash hands. Tasks that are perceived in different ways are likely to be completed differently as a result. Conducting ongoing training and, just as importantly, taking care to assume nothing about a person’s knowledge, can help you uncover surprising gaps in your food safety culture.