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.
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.
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.
Making temperature control practical is easier than you think. Here’s how you can turn the theme into actionable habits:
These steps don’t need to be complex. Once memorized and practiced, they become second nature.
Even experience kitchen staff can make mistakes:
Catching these errors now sets a safer tone for the rest of NFSEM and beyond.
Here are some real-world ideas for bringing The Heat Is On to life:
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.
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.
NFSEM (National Food Safety Education Month) is a U.S. campaign each September that promotes safer food practices through education and awareness.
The theme for Week 3 is The Heat Is On, focused on cooking and holding food at safe temperatures.
Week 1 introduced the theme It Starts With You, highlighting the importance of hand hygiene and individual responsibility in food safety.
The theme for NFSEM Week 2 was Stop the Spread, which emphasized strategies to prevent cross-contamination throughout food operations.
Cook poultry to reach at least 165°F (74°C) internally before serving.
Ensure it stays above 140°F (60°C) in hot-holding units - use thermometers, not looks or feel.
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.