 A Gallup poll found that as of last year, engaged, enthusiastic employees comprised about 30-35 percent of the workforce, while disengaged employees comprised about 15 percent. That left 50-55 percent of employees feeling indifferent to their jobs. In other words, the majority of employees felt so-so, at best, about their work. In foodservice, that means that employees’ attention to doing their jobs well, including maintaining safety standards, is likely suffering as a result. A Food Safety Magazine report advises foodservice operators to first focus on employee well-being before more tactical training when building a food safety culture. That involves asking whether staff have a manageable workload, with sufficient time away to recharge. It also requires operators to find ways to make work meaningful – to demonstrate why even seemingly mundane food safety tasks matter. Finally, in cases where results aren’t where they need to be, the team needs to be led differently, with new approaches that invite them to tap into new skills or improve existing ones.
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 Cleanliness has new importance right now – both to your employees and your customers. As you prepare to bring people back into your establishment in greater numbers, promote the actions you are taking to protect everyone’s health and safety. Hyatt, for one, recently announced it is revamping its cleanliness guidelines and appointing a hygiene manager to each of its hotels in the coming months to ensure adherence to the new procedures. Now could be a good time to update your own cleaning procedures and do the kind of deep cleaning and disinfection that is difficult to take on in busier times. When is the last time you steam cleaned your walk-in cooler? Beyond cleaning and disinfecting surfaces such as tables, counters, touchscreens, faucets and light switches, focus on hard-to-reach areas in and around appliances, remote controls, keyboards and other electronics with recessed buttons that can harbor pathogens. While carrying out these cleaning tasks is simply part of running a restaurant, the public has never been more interested in knowing how you’re keeping them safe.
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