National Food Safety Education Month (NFSEM) runs every September across the U.S., promoting safer food handling. Since its launch in 1994, NFSEM has helped workers and businesses build consistent habits that reduce the risk of foodborne illness.
Userve’s theme for Week 4 of National Food Safety Education Month 2025 is Safe Spaces, Safe Food, which highlights safe storage, cleaning, sanitizing and disinfecting practices. Userve is helping businesses to embrace this theme by reminding them of simple, everyday practices that can keep kitchens safe.
Safe Spaces, Safe Food is all about keeping kitchens clean, organized and safe for both workers and customers by focusing on the following:
- Cleaning - removing dirt, grease and food particles from surfaces and equipment
- Sanitizing - using chemicals or heat to kill harmful bacteria on cleaned surfaces
- Disinfecting - using stronger chemicals (or higher concentrations) to destroy most microorganisms, including viruses, on hard non-food-contact surfaces after cleaning
- Safe storage - keeping food in suitable containers, at the right temperatures and protected from pests and contamination
Together, these steps make sure that every surface and ingredient is safe before food is prepared or served.
The Importance of Effective Cleaning, Sanitizing and Disinfecting
A spotless kitchen isn’t just about appearances, it’s about protection. Bacteria can thrive on dirty surfaces, utensils and equipment.
Without proper cleaning, sanitizing and disinfecting procedures in place, pathogens like Salmonella, Listeria and E. coli can spread quickly, even onto freshly prepared food.
For example, a dirty cutting board can transfer harmful microbes to ready-to-eat produce. Sanitizing after cleaning ensures germs are killed, lowering the risk of outbreaks and keeping your customers safe.
Want to understand the role each of these steps plays in food safety? Learn more here - What Is the Difference Between Cleaning, Sanitizing and Disinfecting?
How to Create a Safe Food Space
Turning the theme into action requires commitment to simple, repeatable habits:
- Clean first, sanitize second: Always remove visible dirt before applying sanitizer or the chemicals won’t be effective
- Use the right tools: Keep separate cloths or sponges for raw food preparation areas and ready-to-eat food spaces
- Check sanitizer strength: Use test strips to ensure it’s mixed correctly - not too weak, not too strong
- Rotate and label storage: Follow FIFO (“first in, first out”) to use older stock before new deliveries
- Mind the temperatures: Keep cold storage at 40°F (4°C) or below and dry storage cool, dry and well-ventilated
Common Mistakes to Avoid
Even experienced kitchen staff can slip into habits that create risk. Some frequent mistakes include:
- Using the same rag for multiple surfaces without rinsing or sanitizing it
- Storing chemicals next to food containers, leading to accidental contamination
- Overfilling refrigerators, which blocks airflow and raises temperatures
- Forgetting to label or date opened items, making it unclear when they expire
By spotting and correcting these mistakes, teams can maintain a safer, more consistent food safety culture.
Completing Your NFSEM Journey
Week 4 builds on other key food safety topics covered earlier in September:
- Week 1: It Starts With You - Personal hygiene and responsibility
- Week 2: Stop the Spread - Preventing contamination
- Week 3: The Heat Is On - Cooking and holding foods safely
- Week 4: Safe Spaces, Safe Food - Cleaning, sanitizing and safe storage
Together, these four themes give food workers a complete roadmap for safer practices. By turning NFSEM into a month-long training series, teams don’t just raise awareness - they build lasting routines that protect customers and strengthen trust.
Looking for tools to support your training beyond September? Visit Userve’s homepage for resources and certification programs designed for U.S. food workers and businesses.
Frequently Asked Questions
What is NFSEM?
NFSEM stands for National Food Safety Education Month, a U.S. campaign run each September that promotes weekly themes around safe food handling.
What’s the difference between cleaning and sanitizing?
Cleaning removes dirt and food residue. Sanitizing kills germs on those cleaned surfaces. Both steps are essential.
Why is proper food storage important?
Safe food storage prevents contamination, controls bacteria growth and extends shelf life, keeping food safe for customers.
How can managers celebrate Week 4 of National Food Safety Education Month and reinforce its key message?
Managers can maximize the impact of Safe Spaces, Safe Food by demonstrating cleaning routines, monitoring storage practices and posting visible reminders in food preparation areas.