National Food Safety Education Month 2025: Week 2 - Stop the Spread

National Food Safety Education Month (NFSEM)
is a U.S. campaign held every September to elevate safe food handling and reduce foodborne illnesses.

This year, Userve has introduced weekly NFSEM themes, offering food workers and businesses actionable ways to improve safety in the workplace.

The theme for Week 2 of National Food Safety Education Month 2025 is Stop the Spread, concentrating on preventing contamination. Join us as we unpack key strategies - including safe storage practices, equipment use and cross-contamination control.

Theme for NFSEM Week 2: Stop the Spread

Stop the Spread focuses on preventing contamination, especially cross-contamination, by maintaining separation between raw and ready-to-eat foods, using appropriate tools and sanitizing between tasks.

Cross-contamination is a major cause of foodborne illness. Raw meat, eggs and produce can carry dangerous pathogens. Without strict controls, these pathogens can transfer to ready-to-eat items within seconds. Preventing contamination protects your customers and maintains trust in your kitchen.

How Can Food Workers Prevent Contamination?

Here are four simple steps to help “Stop the Spread”:

1. Separate storage: Always keep raw meats, poultry and seafood below ready-to-eat foods in refrigerators to avoid drips and leaks
2. Use color-coded cutting boards and utensils: Assign specific colors to raw and cooked food preparation materials and areas to eliminate mix-ups
3. Clean and sanitize between tasks: Clean and sanitize cutting boards, knives and surfaces after handling raw products, and before touching anything else
4. Label and date containers: Clear labels help prevent accidental reuse of raw preparation tools and equipment for ready-to-eat items

What Common Contamination Mistakes Should You Avoid?

Even with good intentions, missteps happen. Watch out for these common issues:

• Stacking or storing raw and ready-to-eat items together, which lets juices drip and create contamination hazards
• Using the same cutting board or knife for raw and cooked items without cleaning in between
• Skipping sanitizing surfaces between tasks, letting bacteria hide on equipment

Addressing these mistakes now builds a stronger food safety foundation for the rest of the month and beyond.

How Can Food Businesses Participate in Week 2 of National Food Safety Education Month?

Managers can use Stop the Spread to guide team activities and training by:

• Hosting short demonstrations during shifts to show proper storage, preparation and tool rotation
• Labeling storage areas for cutting boards and knives with clear “Raw” or “Ready-to-Eat” stickers
• Running a “Spot the Risk” challenge where staff identify contamination hazards in mock setups
• Sharing photos on social media using NFSEM tags to highlight your food safety commitment

What’s Happening for the Rest of National Food Safety Education Month 2025?

The second half of National Food Safety Education Month 2025 will focus on the following themes:

• Week 3: The Heat Is On - Cooking and holding food at safe temperatures
• Week 4: Safe Spaces, Safe Food - Safe storage and cleaning, sanitizing and disinfecting

By using the weekly NFSEM themes as a guide, food businesses can transform September into a practical training series that builds lasting routines, not just one-off reminders. Userve will continue to share weekly blogs with expert advice to make each theme easier to apply in your workplace. Check back regularly for the latest updates.

Frequently Asked Questions

What does NFSEM stand for?

NFSEM stands for National Food Safety Education Month, a U.S. campaign held every September that promotes weekly food safety themes to encourage safer practices across the industry.

What was the theme for Week 1 of National Food Safety Education Month 2025?

The theme for NFSEM Week 1 was It Starts With You, which focused on hand hygiene and personal responsibility.

What’s the theme for Week 2 of National Food Safety Education Month 2025?

The theme for NFSEM Week 2 is Stop the Spread, focused on preventing contamination across food operations.

Why should I use color-coded kitchen tools?

Color-coded tools help prevent cross-contamination by clearly designating separate equipment for raw and ready-to-eat items.

How often should surfaces be cleaned during shifts?

Clean and sanitize surfaces and equipment after any raw food contact, especially before handling other foods.

NFSEM Week 2: A Springboard for Consistent Food Safety

Preventing contamination is a cornerstone of food safety - not just for NFSEM Week 2, but every single day in your kitchen. Keeping raw and ready-to-eat items separate, using color-coded tools and sanitizing surfaces safeguards your guests and your reputation as a business.

Want tools to support your team? Visit Userve’s homepage to explore training programs, resources and certifications that make food safety easy and accessible.