The root cause of a repeat food safety problem may not be what you think. When something goes wrong, looking a few layers beneath the surface to understand it. For example, perhaps a drink dispenser isn’t being cleaned as often or as effectively as it should be. Why is it not being cleaned properly? The scheduled team isn’t doing it. Why not? Well, they are almost entirely new to the business – maybe their training hasn’t sunken in. Or, maybe they have been distracted by other tasks. Maybe they are intimidated by the manager working at that time and didn’t want to ask. Maybe the solution needed to clean it simply isn’t at the right concentration. Asking why a problem is happening – and then applying that same question to your response until you land on a clear cause – can help you determine the best corrective action. The cause of the problem may be several steps removed from the manifestation of that problem.