In his opinion, employers have the primary responsibility for protecting the safety and health of the customer and workers, while employees are responsible for following the safe work practices of their employers.

Today, consumers readily use lawsuits to receive compensation for injuries due to foodborne illnesses. This is a concern to operators who are ultimately liable. A food safety program on site may provide reasonable defense in a food-related lawsuit. In the guidelines for the industry found in the Food Retail and Foodservices Code (Section 6 – Education and Training), the industry stakeholders should be responsible for food safety and code compliance.

"Food safety is too important to rely solely upon monitoring and auditing conducted by the regulatory authority. The food industry should take responsibility for adequately preparing food handlers to fulfill their job requirements, and to significantly contribute to a safe food industry. Food will be safe with the employment of personnel that have the necessary skills and knowledge to process and handle food."

Food safety is one of the most important educational initiatives in the restaurant and foodservice industry and should be a collective commitment that engages all stakeholders: employers, public health agencies, government and employees. Each and all should be familiar with their roles and accountability in preventing food contamination. Every worker must understand what training is provided and what training must be completed. Food safety is part of everyone's job.

² Food Retail and Food Services Code - http://www.health.gov.ab.ca/professionals/foodcode.html