National Food Safety Education Month

September is National Food Safety Education Month, and the goal is to educate the public about safe food-handling practices.

2006 Theme…Don't Compromise — Clean and Sanitize

An essential part of National Food Safety Education Month is educating everyone throughout your establishment about the importance of food safety.

1.	Cleaning and Sanitizing Food Contact Surfaces — Everything in your operation must be clean; however, any surface that comes in contact with food, such as a cutting board, utensil, or knife must be cleaned and sanitized.
2.	Dishwashing Machine Operation — All dishwashing machines should be operated according to the recommendations provided by the manufacturer.
3.	Storing Utensils, Tableware, and Equipment — Once utensils, tableware, and equipment are clean and sanitary, store them so they stay that way.
4.	Thoroughly Clean Your Establishment — Keeping your establishment thoroughly clean and sanitary will help prevent food from becoming contaminated. It will also keep pests—another source of contamination—out of your establishment.
5.	Proper Garbage Disposal — Dispose of garbage quickly and correctly to avoid attracting pests and contaminating food, equipment, and utensils.

2005 Theme…Keep Hands Clean with Good Hygiene

This year's theme focuses on proper handwashing procedures and how to emphasize their importance within the workplace.

2004 Theme…Be Aware as You Prepare

Millions of consumers are sickened by food-borne illness each year. You can prevent this from happening to you by following just a few simple rules of food safety regarding carry-out meals.

1.	Watch the Clock! Refrigerate your carry-out meal within two hours of pick up if you do not consume it immediately. In hot weather (above 90°F.) refrigerate food within one hour. Make sure your refrigerator is holding food at 40°F. or lower.
2.	Manage the Microwave! Reheat the food to an internal temperature of 165°F. The best way to determine the food temperature is with a food-stem thermometer. If reheating in a microwave, rotate the food one-half turn midway through the reheating process (unless your microwave is equipped with a turntable). Then let the food set for one minute before checking for proper internal temperature of 165°F.
3.	Review the Refrigerator! Any meal you store in your refrigerator should be dated on the take-out container. Discard any leftover food within 3–5 days.

Food Safety of Carry-Out Meals…It’s in Your Hands!

Check out http://www.homefoodsafety.org for additional food-safety tips.

2003 Theme…Store It. Don't Ignore It.

The National Restaurant Association Educational Foundation identified five areas of food storage that are important for food safety. They are: preventing cross contamination during storage; preventing time-temperature abuse during storage; important storage practices; cleaning and sanitizing during storage; and storing food at the proper temperature.

Dining Services follows these important food storage practices (and many others) to keep our food safe. In addition, all of our managers and cooks are ServSafe certified. Food safety is important to us!

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