Managers have to deliver negative feedback sometimes. Maybe there is a food safety task that is a repeat problem – or perhaps a team member has a hard time getting it right. Managers stand the best chance of having any negative feedback sink in and result in corrective action if they surround any negative feedback with a greater amount of positive recognition of what a person is doing well. Recognition is one of the seven food safety pillars that the food safety consultancy Steritech uses to evaluate a restaurant’s food safety management. Ironically, it tends to be a weak area for many businesses, even though it often provides the motivation needed for change to occur. You can build trust across your team by weaving thanks and recognition into the fabric of the training and support you provide. Thank people for keeping your business safe and encourage (and reward) your team members who recognize and reinforce it with their peers too.