The food safety practices staff are taught on the job often run contrary to the way they, say, would thaw a roast on the counter at home, said Mick Miklos, senior manager for program compliance at the National Restaurant Association during his organization’s annual conference. “They might be nodding along with the training, but rejecting or questioning some of the premises internally,” he said. Check out how some operations are breaking bad habits and building food safety into the core of their workplace culture…READ MORE