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Food-safety month focuses on prep tips: thawing, cooking, cooling and storing are covered.(FOOD SAFETY)(Brief Article)

Restaurants & Institutions

| September 01, 2004 | Hume, Scott | COPYRIGHT 1999 Reed Business Information. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)Copyright

Each September, the Chicago-based National Restaurant Association Educational Foundation (NRAEF), in conjunction with the International Food Safety Council, provides operators with training materials developed to improve the safety of foods served. The theme for this year's National Food

Safety Education Month is "Be aware when you prepare." Posters and other materials address five key food-prep rules: cooking foods to minimum safe internal temperatures; controlling holding temperatures for cooked foods; proper thawing of frozen foods; avoiding cross-contamination of utensils and cutting boards; and safe methods of quickly cooling prepared foods.

"Each year…

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