Restaurants and foodservice operations, hospitality associations, colleges and universities, federal, state, and local government agencies, and consumer organizations across the country participate in National Food Safety Education Month in a variety of ways each year.
Theme:
Foodborne Pathogens: Your Family's Health is in Your Hands (Consumer)
Viruses: They're in Your Hands (Retail)
Theme:
Don't Compromise - Clean and Sanitize
Theme:
Keep Hands Clean with Good Hygiene
Theme:
Be aware when you prepare.
Theme:
Store It. Don't Ignore It.
Theme:
Four Steps to Food Safety (Consumer)
CHECK IT OUT before you check it in (Retail)
National Food Safety Education Month® is sponsored by the National Restaurant Assocation Educational Foundation's International Food Safety Council, an initiative focused on heightening the awareness of the importance of food safety education to the restaurant and foodservice industry and supported by many public and private sector organizations. The consumer theme for 2002-2003 is "Four Steps to Food Safety." The theme for retail establishments is "CHECK IT OUT before you check it in."
Theme:
Be Cool. Chill Out -
Refrigerate Promptly.
Theme:
Be Smart. Keep Foods Apart -
Don't Cross-Contaminate.
Cross-contamination is the transfer of harmful bacteria to food from other foods, cutting boards, utensils, etc., if they are not handled properly. An example of cross-contamination is cutting raw meat or fish on a cutting board and then slicing salad vegetables on the same cutting board without first washing it. Research shows that cross-contamination is a contributing factor in many foodborne disease outbreaks.
Theme:
Cook it Safely -
It's a Matter of Degrees
Theme:
Keep It Clean -
The First Step to Food Safety