Press Release
FOR IMMEDIATE RELEASE
September 18, 2024
Media Contacts:
Michigan Restaurant & Lodging Association Celebrates National Food Safety Education Month
LANSING, Mich. – September is National Food Safety Education Month and the Michigan Restaurant & Lodging Association (MRLA) is raising awareness about common foodborne illnesses and steps to prevent them. Food safety and restaurant hygiene are critical every day, and this yearly observance provides an important opportunity to increase awareness in and around the hospitality industry.
First established in 1994, National Food Safety Month is a time to highlight the importance of food safety education. Each year, the National Restaurant Association and Michigan Food Safety honor this observance by creating free trainings and resources for businesses and individuals in the industry. Throughout September, education efforts will focus on how to address and prevent foodborne illness. MRLA encourages people to take advantage of these resources and educate their teams.
Topics from this year’s theme, “Get Smart About Foodborne Illnesses: Understanding, Managing, and Preventing Outbreaks,” include the most common foodborne illnesses, how to address outbreaks, shielding your restaurant from foodborne illness, responding to outbreaks, and building a culture of food safety. Resources can be found at MichiganFoodSafety.com.
“Food safety is top of mind every day in this industry, and dedicating the month to learning more is a great way to keep food safety at the forefront of everyone's minds,” said Amanda Smith, Executive Vice President, Education of MRLA. “Our association is committed to moving the industry forward and sharing tools to further educate our colleagues is an important way we can reinforce proper food safety practices and procedures.”
The Centers for Disease Control and Prevention (CDC) estimates that each year roughly 1 in 6 Americans, approximately 48 million people, get sick from a foodborne illness. It is our responsibility to reduce that number. Michigan Food Safety recommends following the CDC’s four step process to prevent food poisoning and other illnesses: Clean, separate, cook, and chill.
MRLA is proud to align with national standards for food safety training and education. We offer ServSafe food manager, responsible alcohol, food handler and allergen training to the entire hospitality industry year round. More information on training can be found at www.mrla.org/training.
First established in 1994, National Food Safety Month is a time to highlight the importance of food safety education. Each year, the National Restaurant Association and Michigan Food Safety honor this observance by creating free trainings and resources for businesses and individuals in the industry. Throughout September, education efforts will focus on how to address and prevent foodborne illness. MRLA encourages people to take advantage of these resources and educate their teams.
Topics from this year’s theme, “Get Smart About Foodborne Illnesses: Understanding, Managing, and Preventing Outbreaks,” include the most common foodborne illnesses, how to address outbreaks, shielding your restaurant from foodborne illness, responding to outbreaks, and building a culture of food safety. Resources can be found at MichiganFoodSafety.com.
“Food safety is top of mind every day in this industry, and dedicating the month to learning more is a great way to keep food safety at the forefront of everyone's minds,” said Amanda Smith, Executive Vice President, Education of MRLA. “Our association is committed to moving the industry forward and sharing tools to further educate our colleagues is an important way we can reinforce proper food safety practices and procedures.”
The Centers for Disease Control and Prevention (CDC) estimates that each year roughly 1 in 6 Americans, approximately 48 million people, get sick from a foodborne illness. It is our responsibility to reduce that number. Michigan Food Safety recommends following the CDC’s four step process to prevent food poisoning and other illnesses: Clean, separate, cook, and chill.
MRLA is proud to align with national standards for food safety training and education. We offer ServSafe food manager, responsible alcohol, food handler and allergen training to the entire hospitality industry year round. More information on training can be found at www.mrla.org/training.
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 5,500 Michigan foodservice and lodging establishments. The industry plays an integral role in Michigan's economy, employing more than 450,000 people and creating nearly $44.6 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 5,500 Michigan foodservice and lodging establishments. The industry plays an integral role in Michigan's economy, employing more than 450,000 people and creating nearly $44.6 billion in annual sales. For more information, visit www.mrla.org and www.detroitrla.org.
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