Safety first: continually retrain unit employees on the basics of food handling. (Editorial).

I learned a lot on my first job, maintaining the salad and dessert bars at a buffet restaurant. For example, how to get to work on time taking public transportation. That key lime pie filling comes in 5-gallon buckets. How to eat crab legs. That you transfer hot soup to the steam table by pouring away from you. How to open a No. 10 can of peaches without needing bandages afterward. That when you cover someone else's shift, they almost always reciprocate.

One thing I didn't learn on that job was food safety. The girl who trained me showed me that if you just put plastic wrap on each of the salad bar containers, you could simply stack them on a cart, roll it into the …