National Food Safety Education Month 2025: Week 3 - The Heat Is On

The National Food Safety Education Month (NFSEM) campaign runs every September in the United States. Since 1994, it’s helped food professionals build stronger safety habits in food establishments nationwide.

Userve’s theme for Week 3 of National Food Safety Education Month 2025 is The Heat Is On, with a focus on maintaining safe cooking and holding temperatures. 

We’re helping food workers turn this theme into real-life habits by providing guidance on how to ensure every dish is safe, every time.

Theme for NFSEM Week 3: The Heat Is On

The Heat Is On challenges Food Handlers to handle hot foods safely - cooking them thoroughly and maintaining proper holding temperatures. This isn’t just about hitting numbers; it’s about making cooking safety a habit, with reliable practices that protect public health.

Why Is Temperature Control So Important?

Temperature control is a critical control point in food safety. Undercooked or improperly held food creates a breeding ground for pathogens like Salmonella or E. coli. 

Whether cooking chicken to 165°F (74°C), holding soup at or above 140°F (60°C) or chilling food quickly - it's these consistent steps that keep food safe and prevent foodborne illness.

How to Cook and Hold Food Safely

Making temperature control practical is easier than you think. Here’s how you can turn the theme into actionable habits:

• Use a reliable thermometer to check internal temperatures - don’t guess by appearance
• Stir and measure thick or dense foods to catch hot or cold spots
• Follow safe temperature thresholds, such as reaching 165°F (74°C) for poultry and holding hot foods above 140°F (60°C)
• Chill quickly - within two hours or less - down to 40°F (4°C) to limit bacterial growth

These steps don’t need to be complex. Once memorized and practiced, they become second nature.

5 Temperature Control Errors to Avoid

Even experience kitchen staff can make mistakes:

1. Thinking food is “done” just because it looks cooked
2. Ignoring thermometer readings in favor of sensory checks, like the food being "hot to the touch“
3. Failing to regularly calibrate their thermometers
4. Leaving hot food at room temperature for too long before chilling or serving
5. Overloading steam tables or holding drawers, which lowers their internal temperature

Catching these errors now sets a safer tone for the rest of NFSEM and beyond.

How Can Food Businesses Participate in Week 3 of National Food Safety Education Month?

Here are some real-world ideas for bringing The Heat Is On to life:

• Do a quick thermometer check at the start of each shift to demonstrate how to confirm food is cooked through
• Post simple reminders near hot-holding equipment with the correct temperature range
• Make it a team habit by tracking hot-hold temps and celebrating consistency
• Share the wins online - snap a photo of your thermometer at the right temperature and tag it with #NFSEM

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

The final week of National Food Safety Education Month 2025 will focus on safe storage as well as cleaning, sanitizing and disinfecting procedures under the theme of Safe Spaces, Safe Food.

Use the NSFEM themes to turn September from a high-level reminder into a month of practical skill building. Userve is posting weekly blogs to help you put each theme into action. Check back again for the final edition in Week 4.

Stay In Control of Temperature Control

Cooking and holding food at the right temperature isn’t just a weekly theme, it’s one of the most effective ways to stop foodborne illness before it starts. 

By making thermometers part of your daily routine, setting clear standards for safe cooking and double-checking hot-holding equipment, you can be confident that every dish leaving the kitchen is safe.

At Userve, we’re here to make food safety simple. Explore our certification programs and resources to help your staff build lasting habits that protect your customers and your business.

Frequently Asked Questions

What is NFSEM about?

NFSEM (National Food Safety Education Month) is a U.S. campaign each September that promotes safer food practices through education and awareness.

What is the theme for Week 3 of NFSEM 2025?

The theme for Week 3 is The Heat Is On, focused on cooking and holding food at safe temperatures.

What was the theme for Week 1 of NFSEM 2025?

Week 1 introduced the theme  It Starts With You, highlighting the importance of hand hygiene and individual responsibility in food safety.

What was the theme for Week 2 of NFSEM 2025?

The theme for NFSEM Week 2 was Stop the Spread, which emphasized strategies to prevent cross-contamination throughout food operations.

What’s a safe internal temperature for poultry?

Cook poultry to reach at least 165°F (74°C) internally before serving.

How should hot food be held?

Ensure it stays above 140°F (60°C) in hot-holding units - use thermometers, not looks or feel.

Do I need a food thermometer?

Yes. Food thermometers are required to ensure food is cooked and held at safe temperatures, protecting your customers from foodborne illness and keeping your establishment compliant with food safety regulations.