Since 1994, the National Restaurant Association has been observing National Food Safety Month with resources that you can use all year long.
Each week in September, National offered resources on five different topics: Time and temperature, proper hygiene, questions about health inspections, food safety regulations and building a culture of food safety.
The effects of time and temperature on food: Bacteria can multiply in foods that have been held at unsafe temperatures for extended periods of time. Any food can become unsafe, but certain foods can grow bacteria faster. Read more about the effects of time and temperature on food and find extra resources here.
Personal hygiene and food safety: It is important to shower or bathe before you come to work. Food handlers should have clean hands and nails, free from polish or false nails. They should know how often and how long to wash their hands and when to wear gloves. Read more about personal hygiene here and find more resources here.
Cracking the code on health inspections and violations: You can expect an unannounced visit from your local health inspector at any time. The inspector has a checklist of items related to the state food code. While every state differs, most states will inspect certain items. You can find the list here and read up on more resources here.
Food safety regulations in review: The culture of food safety has evolved over the last 100 years. In the past five years there have been more than 50 new food regulations. Some of the changes include increases and expansions in regulatory oversight. Read more here and find expanded resources here.
Creating a culture of food safety: While there may be scientific breakthroughs, innovative technologies and new consumer trends, the one thing that never changes when it comes to food safety is the culture of your kitchen. You can learn how to create a culture of food safety here and find more resources here.
If you would like information on Washington’s food code, check out our Quick Bites toolkit.
