Restaurants tend to have one day, perhaps even more, when food safety issues are most likely to occur for them. According to a recent webinar from Steritech and the National Restaurant Association, often that day is Sunday – worryingly, a day when it’s common for people to eat out at restaurants – but for your restaurant, it might be any day that your general manager is at an offsite meeting or on vacation. The variance between worst days the better days can be as high as 30 percent, according to research cited by Chris Boyles Steritech, so there are clear opportunities for restaurants to make improvements through corrective action. If you don’t know your restaurant’s riskiest day of the week when it comes to food safety, investigate it so you can identify the root causes of the risks you’re seeing on those days. Who is on staff? Who is not? Then prioritize your biggest risks and the ones you’re seeing the most frequently.