The research in this project indicates that training for food safety should have a broader outreach. Most interviewees from managers to supervisors to front line servers endorse the need for everyone in the food industry to become well-informed about safe food handling. Managers and staff recognize the importance of food safety and the increasing awareness of the ramification of improper food handling. They articulate their willingness to improve their knowledge and practice of safety procedures.

"People are going to need certified training. There should be a certified standardized awareness class. This could include washing hands, being neat and tidy, wearing appropriate clothing, make up etc. This would be the responsibility of the hiring company. There should be a refresher every two years".

The industry appears to be ready to make changes and accept mandatory food safety training and certification for industry workers. Operators are aware that repeat business, reputation, and success of a restaurant or food service, and ultimately profitability is determined by consumers' experience and word of mouth endorsement for good, safe food. A food safety certified workforce will help to ensure food safety practices. Until it is a requirement, implementation and enforcement are a challenge.

Essential Skills and Food Safety Training

The focus of this study was to see how workers with limited language and literacy skills might be affected by the increased requirements for safe food handling certification. The findings of the study indicate at present that increased requirements may not have an adverse effect on most operations in the restaurant and food service sector. The emerging theme about employees' essential skills is that they are adequate for training in food safe handling. Contrary to what we expected to find, we heard managers say that employees do not have difficulties with training due to limited essential skills. Like the managers, most employees who participated in this study did not see a need for improving essential skills.

There are several reasons why limited essentials skills may not be recognized as an issue.

• Employees in food services are young, tend to have an education and possess more adaptive skills. Many of these young workers are still in school and working part time to earn money in order to follow their chosen career. They feel that their literacy skills are adequate.

• Managers and supervisors who deliver training may not see a connection between a worker's reluctance to take training and his/her essential skills levels. They are generally unaware of how worker's limited language and literacy skills may impact training success. They are preoccupied with production, pressing work related matters, staffing and do not see essential skills as a concern. Managers, supervisors and co-workers who pass on information through one-to-one buddy teaching are less conscious of limited essential skills issues because they automatically modify their teaching style to accommodate learner's level.