Protecting food safety at your restaurant isn’t merely about training. It’s about ensuring that food safety is as embedded in your values as the people you hire and the ingredients you purchase. When Francine Shaw, president of Food Safety Training Solutions, consults with restaurants about food safety, she pinpoints nine key pieces that build such a culture: First, start at the top. It must be clear to everyone that those running the business insist on safety. Then explain the why behind your rules – Why must we make sure poultry is cooked and served at the proper temperature? What could happen if we served it to a guest? Your training needs to be ongoing and involve everyone from your newest to most senior staff. Stock your kitchen with appropriate tools, such as calibrated food thermometers and separate cutting boards for different categories of food and allergens. Monitor and record the temperature of foods at different times. Conduct inspections – of food to ensure it’s safe upon arrival, and of employees charged with following protocols. Play it extra safe with allergens, double checking ingredients and using allergy-safe preparation tools. Finally, help employees appreciate how careless mistakes – like wearing an apron to the restroom or forgetting to wash hands – can cause a food safety hazard.