September is National Food Safety Education Month! We're excited to once again bring you tips, plans, talking points, and general information -- everything you need for a safe facility and a well-educated staff.
Leading up to, throughout, and beyond September 2025, we highlight information provided by the National Restaurant Association and their "Food Safety Focus" initiative for you to best equip your food-handling team. You can access all this year's resources below...
Week 1 - Cleaning and Sanitation
This September, we’re heading into the Wild West of the Kitchen — and it’s time to round up the Food Safety Outlaws threatening your operations.
Week 1’s Most Wanted: Greasy Spoon Slim — the slippery culprit behind inadequate cleaning and sanitizing. From grimy surfaces to germy washcloths, Slim’s calling cards are everywhere. But with the right tools, your team can stop him in his tracks.
Week 2 - Cross Contamination
This September, we’re heading into the Wild West of the Kitchen — and it’s time to round up the Food Safety Outlaws threatening your operations.
Week 2’s Most Wanted: Mix-Up Menace Max — the outlaw behind contamination and cross-contamination in the kitchen. Max thrives on confusion and spreads harmful pathogens that can lead to serious foodborne illnesses.
Week 3 - Personal Hygiene
This September, we’re heading into the Wild West of the Kitchen — and it’s time to round up the Food Safety Outlaws threatening your operations.
Week 3’s Most Wanted: Germ Wrangler Jessie, the outlaw behind poor personal hygiene in the kitchen. From improper handwashing to glove misuse and illness protocol violations, Jessie’s habits pose serious risks to food safety.
Week 4 - Time and Temperature
This September, we’re heading into the Wild West of the Kitchen — and it’s time to round up the Food Safety Outlaws threatening your operations.
Week 4’s Most Wanted: Danger Zone Duke, the outlaw known for improper temperature control. Whether it’s food that’s not hot enough, cold enough, or cooled fast enough — Duke’s reckless behavior puts kitchens at serious risk.