It is tough to run a foodservice business – whether it is a fundraising bake sale or a restaurant with many menu offerings. Most managers know correct food handling practices – but the challenge is making sure employees follow these. Just telling someone to do something once doesn’t mean it gets done that way every time. Think about recent outbreaks of foodborne illness and food recalls. It usually comes back to a lapse in procedures. Emerging research indicates the manager does indeed influence the food safety culture within an organization. If you are a manager - think about your own actions. You ARE a Role Model! We have plenty of regulations – let’s look inward and focus on how employee performance is monitored.