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National Restaurant Association - Last week of National Food Safety Month addresses food allergens

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Last week of National Food Safety Month addresses food allergens

Awareness of food allergies has grown over the last several years, and is an important issue to the restaurant industry. Training staff to recognize common food allergens and how to safely serve food allergic guests is imperative.

thumbnail_week_5_2012.pngIt's critical to make sure that allergens are not transferred between foods, similarly to how pathogens can be spread from one food or surface to another. When talking about pathogens, it's called cross-contamination; with allergens, it's referred to as cross-contact.

The National Restaurant Association is focusing the last week of its 2012 National Food Safety Month campaign on food allergens. Free, downloadable training materials are available at FoodSafetyMonth.com.

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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