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December Marks Worldwide Food Service Safety Month

LANSING, MI – In recognition of December as Worldwide Food Service Safety Month, established by the National Restaurant Association in 1994 to highlight the importance of food safety in the food service industry and in home kitchens, Michigan Department of Agriculture and Rural Development (MDARD) Director Tim Boring is reminding consumers to make food safety a priority this holiday season.

“Whether you’re working in the food service industry, gathering with co-workers, family, and friends at area restaurants to celebrate the season, or hosting holiday parties in your home, it’s important to keep foodborne illness off the menu,” said Boring. “Worldwide Food Service Safety Month emphasizes the importance of proper food handling, preparation, and storage in preventing foodborne illnesses. With the holiday season in full swing, it’s a reminder for everyone to prioritize food safety practices.”

Every year, millions of people are affected by foodborne illnesses, many of which are preventable with safe food handling practices. During this month, when holiday gatherings and meet-ups at favorite restaurants add to the celebration of the season, individuals and food service professionals are encouraged to place even more emphasis on ensuring food safety.

“We don’t want anyone’s holiday celebrations to be impacted by foodborne illness, so restaurant inspectors from local public health offices around the state work hard to make sure everyone has a safe experience when they go out to eat,” said Norm Hess, Executive Director of the Michigan Association for Local Public Health. “The same basic food safety principles and practices used at restaurants can help us all safely serve family and friends around the holidays.”

To help reduce the risk of contamination, follow these essential food safety tips:

1. Wash your hands thoroughly with warm water and soap before handling food, between food preparation tasks, and after handling raw meats or eggs.
2. Cover cuts or wounds on your hands or wrists with a bandage and food safe gloves to prevent contamination.

3. Clean and sanitize surfaces before, during, and after food preparation to eliminate harmful bacteria.

1. Wash fruits and vegetables under warm running water to remove dirt and potential pathogens.
2. Avoid cross-contamination by keeping raw and cooked foods separate and using clean utensils for each.
3. Cook meats to the right temperature using a food thermometer to ensure they are safe to eat.

Food safety is a team effort. By following safe practices in both professional and home kitchens, we can significantly reduce the risks of foodborne illnesses and ensure a safer dining experience.

For more information on food safety guidelines, updates, and resources, visit www.foodsafety.gov or www.michigan.gov/foodsafety.