And draw the public's attention to the "Recipe for Safe Food Preparationtm" brochure, available from the International Food Safety Council. Decide how you will distribute it—you could give it out in your restaurant, for example—and include this information in the release. If you don't want to provide the brochure directly, tell readers to call the Council at 800/COOK-SMART.

"Keep It Clean" is the theme of National Food Safety Education MonthSM, which focuses attention on the importance of safe food handling and preparation. Held annually in September, the event is sponsored by the International Food Safety Council, a restaurant and foodservice industry coalition dedicated to food safety education.

(Establishment) of (Town) participates in the International Food Safety Council and is taking part in the month-long observance. President Clinton's National Food Safety Initiative recognizes and encourages observance of National Food Safety Education Month.

"Americans are more concerned about food safety today than ever, and through National Food Safety Education Month, we hope to reinforce that the first and most important step to safe cuisine is to keep it clean," said Nora Pouillon, chef/owner of two highly acclaimed Washington, D.C. restaurants, Restaurant Nora and Asia Nora. Pouillon serves as national chairperson of the month-long observance.

"Each time you handle and prepare food, make sure that your hands, kitchen surfaces and utensils are clean to prevent the spread of bacteria," says Pouillon.

"Cleanliness and practicing proper cleaning procedures are top priorities in our establishment," says (owner or manager), (title) of (Establishment). [Outline your own procedures. For example, note that x% of your managers are certified in food safety and that your employees are trained to handle and prepare food safely by ... etc.]

According to (owner or manager), there are a few key procedures to "keeping it clean" in every kitchen: wash hands with hot water and soap before and after preparing food—especially when handling raw meat, poultry and seafood. Also, thoroughly clean all cooking utensils such as cutting boards and knives in between handling different foods. "You should 'keep it clean' not only during National Food Safety Education Month, but every day of the year," adds (owner or manager).

Restaurant and foodservice professionals are trained to handle and prepare food safely, and as part of National Food Safety Education Month, they are sharing their expertise with the public, because food safety is equally important at home.

[Include any other details about your establishments's plans and activities for National Food Safety Education Month.)

[If you're offering a "Keep It Clean" Clinic, add the following].

(Establishment) is conducting a "Keep It Clean Clinic" on (Date) at (Time) at (Location) where food safety experts from (Establishment) will demonstrate the proper ways to "keep it clean." The demonstration will emphasize proper cleaning and personal hygiene practices, plus [include details about your organization's plans and activities for the clinic—including your clinic host or co-hosts, and special awards/prize giveaways.]

According to Pouillon, "Keeping It Clean" is just the first of four important steps to preparing food safely. The four "key ingredients" to follow each day are:

• clean: wash hands and surfaces often;
• separate: don't cross-contaminate;
• cook: cook to proper temperatures; and
• chill: refrigerate promptly.
  

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