Both managers and employees learned about food safety from a number of different resources:

• a one to four day course with the Regional Health Authority.
• experience and participation at the work site.
• a training session at a local college facilitated by the local health unit.
• an orientation with the health inspector.
• a formal educational program at SAIT or NAIT.
• a component of a franchise training program.
• knowledgeable supervisors or managers.
• as a component of a 4-hour orientation training session mediated on a computer at a grocery chain.
• a high school home economics course.
• continuous short-term in-services at work.
• a video.
• a program in the country from which they emigrated.
• from parents who owned a restaurant.

Managers are unanimous in their views about the value of employees taking food safety training. "Training in food safe handling is a must." On the whole, they are aware and are dedicated to providing training for their employees.

"The food safety course is a very good program to implement. It is long overdue. We could benefit from it".

"If you handle food, you should have food safety training".

Managers demonstrate their commitment to training:

• by sending workers out to training.
• by ensuring that experienced workers buddy up with co-workers for training.
• by arranging in-house training around production and employee schedules.
• through consistent line checks and ongoing follow-up at preparation stations.
• by regularly attending refresher courses. Many managers have taken the course two or three times and do constant refreshers.

Managers also support food safety certification for their employees. "They need stricter rules. You can't work until you have the course." They feel that not only kitchen staff but all servers should be required to take food handling training and certification.

"60-70% of the contamination is between the kitchen door and the table".

"You need a food safety certificate to operate in the kitchen – it should be mandatory, including dishwashers and servers".

Similarly employees commented on the significance for the server to have food safety training.

"It should be mandatory for servers to take the food safety training".