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:
Be Food Safe (Consumers/Public Health Professionals)
Take Action to Prevent Allergic Reaction
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)
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