A good food safety culture (a term as ubiquitous as Drake’s Hotline Bling) is really about having all the staff in an organization know what hazards are associated with the food they make/handle from the owner, to management, to the front line staff. And when someone is sick, or gets fired, whoever steps into the role as a replacement. Managers have to know what’s needed to keep food safe – and ensure their staff are actually doing it.

KTNV has a great video of a poor inspection that tells the story of a poor food safety culture.

Inspectors found visibly dirty food contact surfaces, old food debris on the can opener and meat slicer and a dirty ice machine. There was also heavy debris on the floor under kitchen equipment, a badly stained cutting board, and no hair restraints for food handlers.

“A lot of things I didn’t know,” said temporary manager Angela Liu. She says she’s not used to overseeing the kitchen staff and admits she didn’t check everything the night before their unannounced inspection.

Inspectors also found a full handsink leaking dirty water. And food in the prep table not protected from contamination. Angela takes us back to show us what is now a much cleaner kitchen.

She says the owner made it clear that he never wants to see another “C” grade.

And then this excellent dialogue happens.

Angela: If C again, they all lose their job.

Darcy: That’s it. Everyone’s job’s on the line.

She shows us how everything is now labeled and double-covered to keep inspectors happy and customers healthy.

Darcy: It’s about food safety.

Angela: Yeah, food safety. Right. It’s very serious. Oh, my god. (she pauses to swat away a fly buzzing around her face.)

Darcy: You don’t want a fly in here, do you?