This year’s NFSM theme is "Be Safe, Don’t Cross-Contaminate," focusing on best practices for avoiding the spread of pathogens from one food or surface to another. Weekly training activity areas communicate concepts clearly and quickly to employees, and can be completed in less than 10 minutes.
Click through the navigation on the left to view the weekly activities, posters and archives, which are all available for download in both Spanish and English.
Week 1: Personal Hygiene Practices That Prevent Cross-Contamination
Week 2: Preventing Cross-Contamination Through Handwashing
Week 3: Cleaning and Sanitizing Practices That Will Prevent Cross-Contamination
Week 4: Preventing Cross-Contamination During Storage, Preparation, and Cooking
Week 5: Preventing Cross-Contact
All the materials are based on the NRA’s ServSafe® Food Safety program – the leading source of food safety training and certification for the restaurant industry for nearly 40 years, with more than 5 million certifications issued. The NRA launched ServSafe 6th Edition this spring with optimized, recalibrated and focused content created by the industry, for the industry.