More than 60 percent of all foodborne disease outbreaks in the U.S. are caused by restaurants. If your restaurant has not, to your knowledge, caused a foodborne disease outbreak, that doesn’t mean it isn’t causing sporadic cases of illness that can occur outside of an outbreak. In a recent webcast from Food Safety Magazine, Hal King, managing partner of Active Food Safety, cited the example of one strain of Salmonella that the CDC traced backed to a single restaurant over the course of 10 years. The pathogen was on different surfaces around the restaurant over that period of time, causing sporadic illnesses there. If you hear of a guest becoming ill, consider it a warning sign about your food safety and a reason to investigate customer complaints you have received in the previous month. What patterns do you see that might help you zero in on problems in your processes?