We struggle to make the manual a reality. But most of the training for new, or entry-level, workers occurs on the job, Finch says, supervised by senior employees. The strict storage policies ensure that food past its prime doesn't get served, and that juices from one container don't drip into another. Other procedures are similarly simple, but no less important to food safety. We try to be really obsessed with quality.
Checklists help keep track of food-safety details at the restaurants, such as cleaning schedules.
And staff must get down on all fours and clean under the ice machine. But Finch says a successful food-safety program starts with training employees to make the right decisions automatically, tossing a piece of fish if they suspect it might not be the highest quality. The most important thing is that you really have to care. You have to be stubborn, but if you have created a culture about quality, they'll get it.