National Food Safety Month
September was National Food Safety Month with the National Restaurant Association and ServSafe. This year’s theme was Know Safe & Show Safe and programming highlighted cleaning, sanitizing, and disinfecting standards with five weeks of education.
Week 1 – Cleaning vs. Sanitizing vs. Disinfecting: Learn more about what it is, when it needs to be done, and best practices on how it should be done.
Week 2 – Cleaning and Sanitizing Equipment: Learn more about best practices and how to create the habit of proper cleaning.
Week 3 – Cleaning and Sanitizing Dishes: Learn more about how to clean, dry and store cookware and tableware.
Week 4 – Cleaning and Sanitizing Your Operations: Learn more about best practices for cleaning after a guest gets sick.
Week 5 – Developing & Implementing a Cleaning Program: Learn more about what elements should you include in your Master Cleaning Plan.
Learn more about all of the programming covered during National Food Safety Month here.
