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National Restaurant Association - Prevent cross-contamination during storage, preparation and cooking

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Prevent cross-contamination during storage, preparation and cooking

Pathogens can move around easily, so it's important to apply food safety best practices to avoid cross-contamination. The National Restaurant Association offers free training materials for how to prevent cross-contamination while storing, preparing and cooking during week four of its National Food Safety Month (NFSM) campaign in September.

thumbnail_week_4_2012.pngThe downloadable training posters and activities summarize best practices and then allow employees to apply what they learned.

The activities are designed to take about 10 minutes, and restaurant operators are encouraged to incorporate them into daily team huddles and staff meetings. 

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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