Each year roughly 1 in 6 Americans get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases--many of them foodservice-related. That’s unacceptable to consumers who are more attuned than ever to food quality and integrity. Other casualties include our businesses’ reputation and livelihood. What can we be doing differently? Greg Richards discusses nontraditional approaches to sanitation that may help overcome longstanding barriers to improved safety.