Q&A: Training is essential to creating a positive food safety culture

How can the Lobster Ink program be adapted for different areas of foodservice, and how does it tailor training to different roles and levels of seniority within one operation?

The Lobster Ink program is grounded in science-based food safety principles that are explained in a practical manner. The content can be applicable for FSR, QSR and food retail environments.

The manager oversight courses give the manager or person in charge the tools and best practices to lead by example and take corrective action when needed. Monitoring the process and acknowledging good and poor behaviors and taking corrective action is crucial to the ongoing success of a positive food safety culture.

How can this approach to training help create a culture of food safety within an organization?

A positive food safety culture is extremely important because it shows the value and commitment of the team. To have a positive food safety culture, people need to understand why it matters and – more importantly – why it matters to them. They are taught that they have the choice to make good food safety choices and they have investment in the brand. The Lobster Ink training program explains to the learner the implications of poor food safety behaviors. Essentially, their actions can also affect their coworkers and the guests. They will learn that a safe environment positively affects the guests, the restaurant and themselves.