National Food Safety Education Month
International Food Safety Council Article
Winter 1998
Support Increases for Food Safety
Education Month
Increased participation from the foodservice industry and state and local government has
contributed to the success of September 1997's National Food Safety Education Month. Now in
its third year, the month-long event is organized by the International Food Safety Council, a
restaurant and foodservice industry coalition, to focus attention on the important of safe food
handling and preparation both at home and in professional kitchens.
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
National Food Safety Education Month
|
National Food Safety Programs
www.FoodSafety.gov
|
Search/Subject Index
|
Disclaimers & Privacy Policy
Webmaster
|
Hypertext updated by ear/dms/bap 2001-JUN-01