They are satisfied that only management is certified, which meets safety and hygiene requirements in most areas, even if management comes into contact with food to an extent minimum during a food service operation. There are prep cooks, line cooks and servers who have more contact with food but less food safety training. Do owners think only in monetary terms? This seems to be the logical conclusion. They think a restaurant is in business to make a profit, so they need to consider the ultimate effect on the cost of training all employees. Where does public health come into the equation? They believe that lower training costs and public health protection can be balanced by training managers on food safety and passing the information on to their employees. This rationalization does not make security very high