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Food Safety Education Month

As a food scientist, food safety is not only a commitment; it’s a requirement. Talk to any food scientist you meet and you’ll find that doing everything they can to ensure food is free of harmful pathogens and safe to eat is a foundational part of their job responsibilities. But this is only one part of the equation. Anyone who produces, processes, transports, stores, handles, prepares, serves, or eats food plays a role in food safety, and despite their collective efforts, foodborne illnesses unfortunately can still happen.

That’s why every September we celebrate National Food Safety Education Month. Created in 1994 by the National Restaurant Association, National Food Safety Education Month provides an annual opportunity to raise awareness of the importance of food safety. It is also the perfect time to remind people of the simple steps they can take to ensure the food on their table is safe to consume.

To get things started, we’ve assembled the following information and resources on food safety.

Brain Food Blog Posts

Food Technology Articles and News Briefs

Videos

Additional Resources

Throughout the month, we’ll be sharing more helpful information, tips, and resources on IFT’s Brain Food Blog, as well as on FacebookLinkedIn and Twitter. We’ll also be updating this page with additional information and suggested social media posts so check back frequently to see what's new and share what you learn with family and friends using the hashtags #foodsafetymonth and #foodsafety. A few friendly reminders may be all it takes to prevent the next foodborne illness outbreak before it starts.  

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Food Processing 101

Food processing is essential in transforming agricultural feedstocks into the food we consume. Understand how often misunderstood processed food differs from food processing. 

Nutrient Density Key to Unlocking Healthy Dietary Patterns

The 2020-2025 Dietary Guidelines for Americans asserts nutritional needs should be met with foods and beverages that are nutrient dense, but what does this mean and how does it translate to better overall health and a reduction in the risk of diet-related chronic diseases?