NSF International Celebrates Food Safety Education Month

ANN ARBOR, MI (Sept. 3) This is a great month for DSRs to set aside some time with customers to discuss ways to improve food safety in their operations. That’s because it’s National Food Safety Education Month, so designated by NSF International to highlight ways the non-profit organization helps protect and improve food safety throughout the supply chain.

National Food Safety Education Month was initially created by the National Restaurant Association to further encourage food safety education for the restaurant and foodservice industry.  Many other areas of the food industry have adopted this food safety initiative as an opportunity to increase awareness throughout all areas of the food supply chain.

“NSF International has been committed to helping protect and improve food safety since its founding in 1944,” said Kristen Holt, NSF senior vice president of food safety and quality programs. “As new food safety challenges arise and supply chains become global, NSF and the food industry have worked together to provide food safety solutions that improve food safety and quality while increasing efficiency and reducing costs for food growers, manufacturers and retailers.  Food safety must be a priority at every step of the supply chain.” 

NSF International, a World Health Organization Collaborating Centre for Food and Water Safety and Indoor Environment, has a 65-year history in delivering assistance to companies in meeting Federal requirements and improving their food safety systems beyond those regulations.

NSF’s family of third-party food safety organizations work together internationally to provide training and education, auditing, certification, product approval and registration services at every step of the food supply chain. Some ways in which NSF helps protect the food supply:

  • On the farm through NSF Davis Fresh, the premier provider of food safety solutions for the produce industry.  NSF Davis Fresh assists growers, shippers, processors, distributors, and retailers with field evaluations, laboratory testing, consulting, and training.
  • In the manufacturing facility through NSF Cook & Thurber and NSF-CMi, which have the auditing network, extensive industry, technical experience and education to provide national and international certification and auditing programs designed for processors, manufacturers and distributors worldwide. These food safety certification, consulting, technical and risk management services enable companies both to comply with legislative and industry standards and gain competitive advantage in their markets. 
  • In restaurants and supermarkets through NSF’s Food Equipment, Restaurant and Supermarket food safety programs, which help operators reduce the overall risk of foodborne illness, increase employee awareness of food safety, and protect and strengthen product quality and safety. 
  • NSF’s Food Equipment Certification program provides restaurants and supermarkets with quality foodservice equipment that meets the highest standards in cleanability, design, construction and safe materials. The NSF Certification Mark can be found on products used in every aspect of industrial kitchens, from where the food is stored and prepared, to where it is cooked and served.
  • NSF’s Restaurant Food Safety program provides on-site facility audits of food storage, cooking, serving, and sanitation practices. This program combines federal and state regulations and best industry practices to provide customized audit program focused on food safety, workplace safety, and sanitation practices.

To learn more about the organization’s food safety services, visit NSF’s Web site at www.nsf.org.


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