National Food Safety Education Month 2004

SAMPLE PUBLIC SERVICE ANNOUNCEMENTS

Radio PSA (10 Second Spot)

September is National Food Safety Education Month^SM. Across the country, food safety experts are asking consumers to follow the Four Steps To Food Safety: Clean, Separate, Cook, and Chill to keep food safe from harmful bacteria that cause foodborne illness.

Radio PSA (30 Second Spot)

September is National Food Safety Education Month^SM and food safety experts remind us about the importance of following the Four Steps To Food Safety: Clean, Separate, Cook, and Chill to protect food from harmful bacteria. How can this be done? Clean! Everything that touches food should be clean. Separate! Fight cross-contamination! Cross-contamination is the transfer of harmful bacteria to food from other foods, cutting boards, and utensils. Cook! Use a food thermometer in cooking. Using a food thermometer is the only way to tell if food has reached a high enough temperature to destroy harmful bacteria. Chill! Make sure the temperature in the refrigerator is 40 °F or below and 0 °F or below in the freezer. Use a refrigerator/freezer thermometer to check the temperature.

Radio PSA (60 Second Spot)

September is National Food Safety Education Month^SM. Across the country, food safety experts are asking consumers to follow Four Steps To Food Safety: Clean, Separate, Cook, and Chill to keep food safe from harmful bacteria that cause foodborne illness. Here are some helpful hints for keeping safe.

Clean! Everything that touches food should be clean. Cleanliness is a major factor in preventing foodborne illness. Even with food safety inspection and monitoring at Federal, State, and local government facilities, the consumer's role is to make sure food is handled safely after it is purchased.

Separate! Fight cross-contamination! Cross-contamination is the transfer of harmful bacteria to food from other foods, cutting boards, and utensils. An example of cross-contamination is cutting raw meat, poultry, or fish on a cutting board and then slicing salad vegetables on the same cutting board without washing the cutting board between uses.

Cook! Use a food thermometer in cooking. Using a food thermometer is the only way to tell if food has reached a high enough temperature to destroy harmful bacteria. Use a food thermometer to measure the internal temperature of foods, such as meat, hamburgers, poultry, egg casseroles, and any combination dishes.

Chill! Make sure the temperature in the refrigerator is 40 °F or below and 0 °F or below in the freezer. Use a refrigerator/freezer thermometer to check the temperature. Harmful bacteria grow most rapidly in the Danger Zone--the unsafe temperatures between 40 and 140 °F--so it's important to keep food out of this temperature range.

^TM/SM International Food Safety Council

* Distributed May 2002 for use in September 2002 as part of the International Food Safety Council's National Food Safety Education Month.
* Also distributed by the Partnership for Food Safety Education for use in September 2004 as part of the National Food Safety Education Month.

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