In an environment where so many employees are new, it can be easy for people to look to others to manage food safety tasks. But in reality, it needs to be part of everyone’s job description. Does everyone on your team take ownership of it? In a recent report in Modern Restaurant Management, food safety expert Francine Shaw advises operators to support food safety through regular evaluations, internal audits and performance reviews. Make sure your staff have feedback mechanisms to report issues too. This can help you identify problems and stop them in their tracks, prompt some (non-punitive) corrective training on the spot, and also give you an opportunity to recognize and reward staff who consistently demonstrate a commitment to protecting food safety. When your team sees that their food safety efforts are valuable – to you and to them – you’ll be able to weave them into your restaurant’s culture.