National Food Safety Month Highlights How To Create A Culture Of Food Safety
In its ongoing commitment to food safety, the National Restaurant Association is proud to announce this year’s National Food Safety Month (NFSM) theme: “The Culture of Food Safety.”
“Food safety has established itself as a critical point in a restaurant’s success,” says Sherman Brown, Senior Vice President of the National Restaurant Association’s ServSafe program. “As customers set higher levels of expectation, a restaurant’s success becomes ever more dependent on the proper food safety training of its employees. Throughout this year’s NFSM campaign, we will provide the industry with the tools and resources needed to build a strong food safety culture.”
The 2017 NFSM campaign will focus on how an operation can create a comprehensive culture of food safety. From the management level to the hourly employee, ServSafe is dedicated to educating the industry on the importance of establishing this culture of food safety to help mitigate the risks associated with food service. New training tools and resources will be made available each week including activities, posters, infographics, and videos. The themes for each week include:
Week 1: What Is Food Safety?
Week 2: Handwashing
Week 3: The Role Of Food Safety
Week 4: Time & Temperature Control
This year’s NFSM campaign is sponsored by Tork and P&G Professional. Tork, an industry-leader in away-from-home professional hygiene products in North America and six-year campaign sponsor, is committed to food safety education and best-in-class hygiene product systems and solutions ensuring that operators are ready for business. P&G Professional provides total cleaning solutions, superior products and five-star service designed to help businesses grow.
“Our customers understand the essential role that hygiene plays in food safety and healthy environments,” says Suzanne Cohen, Tork Foodservice Director, Essity (formerly SCA) Professional Hygiene. “Our hygiene solutions make it easier for operators to safeguard their employees and guests.”
“We have prioritized a culture of clean with our customers for a long time and believe that this type of culture is critical to the success of any foodservice establishment,” says Paul Edmondson, Commercial Director, P&G Professional. “Cleanliness, and learning how to properly clean, is an important step in a culture of clean and a successful food safety program. Our Total Foodservice Solutions embrace simplicity and training to better enable this critical environment to make every experience count for the guest, the people cleaning and the owners of foodservice establishment.”
NFSM, held annually in September, was created in 1994 by the National Restaurant Association to heighten awareness about the importance of food safety education. As part of its campaign, the Association offers free resources for foodservice industry professionals.