Press Release
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FOR IMMEDIATE RELEASE
September 10, 2020
Media Contacts:
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Emily Daunt
Michigan Restaurant & Lodging Association (517) 377-3933 |
Leslie Pardo/Michael Odom
Marx Layne & Company (248)563-7213 |
ServSafe presents National Food Safety Month 2020
Celebrating 30 years of commitment to food safety and health procedures
Celebrating 30 years of commitment to food safety and health procedures
LANSING, MICH. –In an ongoing commitment to food safety, the Michigan Restaurant & Lodging Association (MRLA) and ServSafe announce this year’s National Food Safety Month 2020 (NFSM), held annually during the month of September. The theme for NFSM is Managing Risk: 30 Years of Food Safety. Over the course of five weeks, MRLA and ServSafe are offering valuable resources to advance the mission of keeping all Michigan restaurants and diners safe and healthy. Each week of National Food Safety Month is designated to a specific topic that coincides with the MRLA ServSafe Dining Commitment. The themes for each week are as follows:
“National Food Safety Month is a great way to educate our industry even further and improve current food safety and health procedures across the board,” said Justin Winslow, President and CEO of the MRLA. “We are committed to helping the entire hospitality industry by providing essential resources and information to ensure the health and safety of all.”
Join the National Food Safety Month celebration by taking advantage of weekly resources like activity sheets, posters and infographics found on michiganfoodsafety.com.
This year’s NFSM ties directly into the MRLA ServSafe Dining Commitment in which restaurants across the state are encouraged to pledge their commitment at https://commit.servsafe.com/?UTM_Source=mrla. Only restaurants that have achieved ServSafe credentials are able to pledge the MRLA ServSafe Dining Commitment. ServSafe is the highest standard of food safety certification for the foodservice industry.
As part of the MRLA ServSafe Dining Commitment, restaurants commit to:
Keep the NFSM conversation going all September long by sharing your food safety stories with ServSafe on Twitter and Facebook or using the hashtags #NFSM2020 #FoodSafetyMonth #FoodSafetyFocus.
- Week 1 (8/31): Personal Hygiene
- Week 2 (9/7): Cleaning and Sanitizing
- Week 3 (9/14): Safe Food Preparation
- Week 4 (9/21): Food Safety Procedures
- Week 5 (9/28): COVID-19 Precautions
“National Food Safety Month is a great way to educate our industry even further and improve current food safety and health procedures across the board,” said Justin Winslow, President and CEO of the MRLA. “We are committed to helping the entire hospitality industry by providing essential resources and information to ensure the health and safety of all.”
Join the National Food Safety Month celebration by taking advantage of weekly resources like activity sheets, posters and infographics found on michiganfoodsafety.com.
This year’s NFSM ties directly into the MRLA ServSafe Dining Commitment in which restaurants across the state are encouraged to pledge their commitment at https://commit.servsafe.com/?UTM_Source=mrla. Only restaurants that have achieved ServSafe credentials are able to pledge the MRLA ServSafe Dining Commitment. ServSafe is the highest standard of food safety certification for the foodservice industry.
As part of the MRLA ServSafe Dining Commitment, restaurants commit to:
- Adhere to MRLA, FDA and CDC reopening guidance
- Ensure at least one person per location has a valid ServSafe Food Protection Manager Certification
- Have a minimum of ten employees per location trained with ServSafe Food Handler and ServSafe COVID-19 courses
- Comply with Michigan Executive Orders and local municipality rules
Keep the NFSM conversation going all September long by sharing your food safety stories with ServSafe on Twitter and Facebook or using the hashtags #NFSM2020 #FoodSafetyMonth #FoodSafetyFocus.
About the Michigan Restaurant & Lodging Association
Michigan Restaurant & Lodging Association (MRLA) is the recognized leader of Michigan's hospitality industry, providing essential services to the foodservice and lodging community. Founded in 1921 as the Michigan Restaurant Association and now known as the MRLA, the Association represents over 5,000 Michigan foodservice and lodging establishments. The industry plays an integral role in Michigan's economy, employing more than 595,000 people and creating nearly $40 billion in annual sales. For more information, visit www.mrla.org and www.detroitrla.org.
Michigan Restaurant & Lodging Association (MRLA) is the recognized leader of Michigan's hospitality industry, providing essential services to the foodservice and lodging community. Founded in 1921 as the Michigan Restaurant Association and now known as the MRLA, the Association represents over 5,000 Michigan foodservice and lodging establishments. The industry plays an integral role in Michigan's economy, employing more than 595,000 people and creating nearly $40 billion in annual sales. For more information, visit www.mrla.org and www.detroitrla.org.
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