National Food Safety Month Highlights Best Practices from 30 Years of ServSafe
Chicago – September is National Food Safety Month (NFSM) and this year’s theme, Managing Risk: 30 Years of Food Safety, celebrates the 30th anniversary of ServSafe© with 30 best practices everyone should know. Each of the five weeks during the month will focus on a different area of food safety:
- Week 1: Personal Hygiene
- Week 2: Cleaning and Sanitation
- Week 3: Safe Food Preparation
- Week 4: Food Safety Procedures
- Week 5: COVID-19 Safety Procedures
The ServSafe training experts will produce educational materials for owners and operators, restaurant employees, and the industry at large about the importance of food safety, focusing on the best tips, tricks, advice, and lessons learned in the last 30 years. Look for the five themes to be explored with blog posts, social media, posters, and activity sheets related to each.
“Food safety has never mattered more than it does now, and I’m proud to say that ServSafe has been leading the way in getting restaurants back to business as confidently and seamlessly as possible,” said Sherman Brown, executive vice president, Training and Certification for the National Restaurant Association. “During National Food Safety Month, we’re returning to the most important basics to ensure foodservice pros have the skills, training and tools they need to be confident leaders in this uncertain time.”
NFSM, held annually in September, was created in 1994 by the National Restaurant Association to heighten awareness about the importance of food safety education. This year, ServSafe is celebrating 30 years as the leader of foodservice training and certification, having issued more than 18 million credentials in that time.