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National Restaurant Association - Handwashing key to preventing cross-contamination

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Handwashing key to preventing cross-contamination

Week two of the National Restaurant Association's 2012 National Food Safety Month (NFSM) campaign emphasizes the importance of handwashing as a key prevention practice.

thumbnail_week_2_2012.pngWashing hands prevents the spread of pathogens. Food handlers must wash their hands correctly and often to avoid hands from becoming a vehicle for cross-contamination. Correct technique involves water as hot as you can comfortably stand, soap and scrubbing; the process should take about 20 seconds.

Training materials are available for free download at FoodSafetyMonth.com in English and Spanish.

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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