Restaurant operators have had to get creative in developing new streams of income in recent years – but the food safety practices that govern one area of the business may not sufficiently cover another. In fact, the recent Institute for the Advancement of Food and Nutrition Sciences' Annual Meeting and Science Symposium addressed food safety concerns associated with the rise of e-commerce, ghost kitchens, and delivery in food retail. For example, there are hundreds of vendors offering perishable meat products across the U.S., yet no federal regulatory oversight of these vendors and few barriers to entry for online meat and seafood vendors. A Food Safety Magazine report said consumers’ high level of trust many times does not correspond with the food safety precautions taken by the companies used for deliveries. Ghost kitchens, which often handles a wider range of cuisines and ingredients than an individual restaurant would, require extra vigilance when it comes to preventing cross-contamination. As you build new income streams into your business, how are you ensuring that the food safety culture you have developed in your restaurant also infuses these new paths between you and your customer?