Food safety science is dynamic. Not only are molecular fingerprinting methods developing with increasing speed, but their costs are falling even faster. As ever we have to face the challenge presented by evolution: our microbial adversaries are changing too, often in an unpredictable way. Making sure that food handler training is effective and its impact is sustained requires us to be sociologists as well as microbiologists. We have to be Jacks-of-all-trades and masters of everything!