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National Restaurant Association - Cleaning, sanitizing highlighted during National Food Safety Month

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Cleaning, sanitizing highlighted during National Food Safety Month

After learning about best practices in personal hygiene and handwashing, restaurant employees are encouraged to focus on cleaning and sanitizing during week three of National Food Safety Month 2012 (NFSM).

thumbnail_week_3_2012.pngThe National Restaurant Association offers free 10-minute training session materials in English and Spanish at FoodSafetyMonth.com. In the "To Sanitize or Not to Sanitize" activity, scenarios are provided where employees should identify when cleaning/sanitizing is necessary.

For example, "Brian has been using the same slicer to slice ham on and off for 6 hours" - should he clean and sanitize the slicer, or should he continue? 

This year's NFSM theme is "Be Safe, Don't Cross-Contaminate" and highlights components of the NRA’s ServSafe® Food Safety program – the leading source of food safety training and certification for restaurant and foodservice industry professionals for nearly 40 years, with more than 5 million certifications issued.

NFSM 2012 is sponsored by SCA, a global hygiene company and makers of the Tork® brand away-from-home paper products.

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