Receiving Food | National Food Safety Month

Every September, the foodservice industry celebrates National Food Safety Month. Everyone knows there’s no easier way to lose customer loyalty than being the culprit of a patron’s food borne illness. Because restaurant kitchens breed team environments, it’s important for everyone, from the executive chef to the dishwashers and porters, to be educated on proper food safety.  Doing so not only keeps the restaurant up to code but also maintains a high quality standard for the business, not to mention a strong reputation. In  honor of National Food Safety Month, we will be posting a series of educational blog posts pertaining to all aspects of food safety, from receiving food to storing it, serving it, and the many steps in between.

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2012 National Food Safety Month

Every September marks the beginning of a large push for food safety awarence and education within the restaurant and foodservice industry. September of 2012 marks the 18th annual National Food Safety Awareness campaign with this year’s theme being “Be Safe, Don’t Cross Contaminate.”

The NFSM website is dedicated to providing an educational experience through activities, promotions and other resources which are available to you- you can check the site out here.

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