For the 20th anniversary year of its Food Safety Month, the National Restaurant Association offers the Top 20 tips for food safety in foodservice settings.

The association, based in Washington D.C., initiated Food Safety Month in September 1994 to raise public and industry awareness about the importance of food safety education and practices, according to a news release. Each year the association provides free training and educational materials for the restaurant and foodservice industries based on the association’s ServSafe training and certification program.

For the “Top 20” theme this year, the association offers a different safety topic for each of five weeks. The weekly focus in September is scheduled to be:

  • Week 1: Cleaning and sanitizing;
  • Week 2: Cross-contamination;
  • Week 3: Time-temperature control;
  • Week 4: Personal hygiene; and
  • Week 5: Allergens.

“We are pleased to share the top tips from the past 20 years covering a variety of vital food safety information,” Dawn Sweeney, association president and CEO said in the release. “Our industry serves 130 million meals daily, making food safety a top priority year-round for the country’s nearly 1 million restaurant and foodservice establishments.”