National Food Safety Education Month
International Food Safety Council Article
Winter 1998

Support Increases for Food Safety Education Month

The specially designated month has two goals: To reinforce food safety training and education among foodservice workers, and to raise public awareness about the foodservice industry's commitment to serving safe food. This year, governors officially proclaimed September Food Safety Education Month in 21 states: Alabama, Alaska, Arkansas, Indiana, Louisiana, Maryland, Massachusetts, Michigan, Mississippi, Missouri, Nevada, New Jersey, New Mexico, New York, North Carolina, Oklahoma, Pennsylvania, Rhode Island, Tennessee, Virginia and Wisconsin.

Additionally, several state restaurant associations and health departments spread the word about the important of food safety. Other activities conducted during September include:

• Pathmark Stores, Inc. Of New Jersey, provided food safety training for more than 1,000 associates, including senior management staff, product specialists, store managers and department managers.

• The U.S. Food and Drug Administration sponsored a "Food Safety is Everybody's Business" seminar at St. Joseph's University in Philadelphia for industry as well as consumers.

• Tyson Foods, Inc., of Arkansas, featured an article on the importance of food safety in both of its company magazines, "The Vision" and "The Tyson Update". The company also offered the pamphlet, "Recipe for Food Safety Preparation".

• The Rhode Island Department of Health and the University of Rhode Island Cooperative Extension hosted numerous activities. The health department and a local Burger King franchisee partnered to provide 10 ServSafe CD-ROM training programs to local high schools. Burger King gave students completing the course preferential hiring and 10 cents per additional compensation.

• Children's Hospital and Medical Center, Seattle, made it mandatory for all employees to become certified in food safety. They held an awards luncheon at the Space Needle to present certificates to all staff who'd completed their training by the beginning of October.

• Aramark's Pentagon facility in Washington, D.C. held classes for managers and hourly employees on food safety used food safety training tips at weekly employee meetings, and placed international Food Safety Council logos on employee memos. The company also displayed ServSafe* Information Centers in employee areas and Council decals on unit entrances.

• Washington County Technical College in Maine hosted a Salmon Festival at the conclusion of a 45-hour course in sanitation. Students prepared 1,500 fresh salmon filets for the public using techniques learned in class. Four editorials regarding the critical areas in food preparation were also submitted by students for publication in local papers.

A public service advertising campaign was developed by the Council to encourage support and participation and was published in several major foodservice publications including Restaurants and Institutions Nation's Restaurant News and Food Management. The ad offered an opportunity to obtain a free kit of promotional materials in observance of the month and hundreds of call were placed to the toll-free number provided. Marketing tools also were distributed to Council participants, state health departments, cooperative extension services, and other organizations to help promote the September event.

The Council distributed a video news release featuring internationally-known chief and author Graham Kerr, chairman of the third annual National Food Safety Education Month. The segment was broadcast via satellite to hundreds of television stations and was offered on video tape.

A consumer press kit, also featuring Chairman Kerr, was distributed to more than 1,500 newspaper and magazine editors nationwide. The press materials featured the "Recipe for Safe Food Preparation" brochure, based on procedures taught in ServSafe training. Press materials promoted a toll-free number for consumers to call receive the brochure.

The Council reports nearly 700 stories in both print and broadcast media generated more than 112 million impressions about the Council and the month's activities.

But September isn't the only time to toot your food safety horn. Every day is the right day to promote food safety awareness in your operation. If you're practicing innovative and effective food safety policies, let us know. Contact Cindy Wilson, International Food Safety Council, by FAX at (312) 715-0807.

Get in the Spirit

Across the country and across all segments, Council Participants pulled out all the stops to make National Food Safety Education Month an event to remember.

• The LaParte County Health Department in Michigan City, Ind., presented an overview of sanitation and "Glow-Germ" demonstration to high school students enrolled in the Commercial Foods Program, a county-wide accredited course. It also conducted a two-day ServSafe seminar for owners and managers of local restaurants.

• The Kentucky River Medical Center in Jackson, Ky., offered a 25 cent wage increase incentive for dietary employees passing the ServSafe Certification Course. Susan Palmer, RD, dietary manager, completed the Foundation's Train the Trainer course in May and now instructs the course to her staff.

• The SODEXHO Indiana Government Center in Indianapolis, Ind., challenged its staff to a "Food Safety Scavenger Hunt" quiz offering free movie tickets as a prize for completing 10 food safety questions correctly. Answers were found on posters and signs throughout the kitchen areas.

• Students participating in the Culinary Arts Program at The Career and Technology Center in Williamston, S.C. entered educational booths in three local fairs featuring general sanitation, safe food handling and the "danger zone." Other student booths offered information on E. coli, how contamination occurs and the symptoms of foodborne illness, and proper hand washing procedures. The students also study the ServSafe Serving Safe Food Coursebook as part of their classes.

• The New York State Restaurant Association provided "30 Days of Food Safety" fliers and "Recipe for Safe Food Handling" brochures to members; used Food Safety Month logos on envelopes, chapter mailings and fax sheets. It also conducted a statewide public relations campaign, offering promotional material and ServSafe videos to members.

• "Seven Highly Effective Habits for Home Food Safety" was the topic of "Food Talk," a monthly international e-mail newsletter created by the University of Nebraska Cooperative Extension in Lancaster County. The September newsletter reached more than 1,900 educators and consumers in 50 countries.

• The William W. Backus Hospital in Norwich, Conn, assembled a table in the hospital food court to display food safety information. Best Practices magazines and ECOLAB quizzes; conducted weekly food safety quizzes for employees; included food safety magnates and Rich's "Smart Cards" in employee paychecks; printed an article in the hospital newsletter about its commitment to food safety; and hosted a guest speaker from ECOLAB who discussed cross-contamination.

• More than 150 employees of the Delaware Park Race Track participated in ServSafe classes and the executive chef began the implementation of a HACCP program which includes the reconstruction of six kitchens and five concession stands and new construction of an additional six kitchens. Key chefs also attended a HACCP seminar.

• Students of the Van Buren Technology Center's Hospitality Services Program in Lawrence, Mich., were assigned the role of student sanitarian for two weeks; monitoring the daily operations and making observations in the center's cafeteria. They also completed ServSafe training and hosted guest speakers form ECOLAB and the Michigan Department of Agriculture.

• Big John's Hometown Pizza in Pendleton, Ore., ran a cable-TV spot about its participation and membership in the International Food Safety Council about 50 times on various channels. The spot featured proper hand washing techniques and preparation methods and showed the Council logo on the door of the restaurant. A state sanitation course was also conducted, as well as "on the job" education.

Reprint From Best Practices, Winter 1998
International Food Safety Council