NFSEM 2026 Week 1: Clean

National Food Safety Education Month (NFSEM) has run every September since 1994, and this year Userve is breaking it into four weekly themes, each covering a different pillar of safe food handling.

Week 1 is “Clean” - covering the basics that prevent contamination before it starts: correct hand washing, the difference between cleaning and sanitizing, and washing produce properly.

The CDC estimates 48 million Americans get sick from foodborne illness every year, and many cases trace back to something as simple as unwashed hands or an unsanitized cutting board.

How Do You Wash Your Hands the Right Way?

Hand washing sounds simple, but it's one of the most commonly rushed steps in a busy kitchen. Done correctly, it takes at least 20 seconds, not a quick rinse under the tap.

• Wet hands - Use warm water to remove any visible dirt or soiling.
• Apply soap - For best results, use liquid soap.
• Lather and scrub - Clean palms, back of hands, thumbs, each finger, between fingers, and fingernails.
• Rinse hands - Rinse under warm running water, pointing your fingers downward.
• Turn off the tap - If possible, use a paper towel or your elbow to prevent contamination.
• Dry hands - Dry thoroughly using a dry paper towel or a hand dryer.

Wash before starting a shift, before handling food, after using the restroom, after touching raw meat, poultry, seafood or eggs, and after any task that could transfer contamination, like handling money or garbage.

Cleaning vs. Sanitizing: What's the Difference?

Cleaning removes visible dirt and food residue using soap and water. Sanitizing reduces harmful microorganisms on an already-cleaned surface, using heat or an approved chemical sanitizer.

A surface must be cleaned before it can be sanitized. Sanitizer applied over grease or visible soiling won't work, since residue can shield bacteria from it.

The same logic applies to produce: rinse it under running water, even if you plan to peel it, since bacteria on the skin can transfer to the flesh through your knife.

Common Cleaning Mistakes That Put Customers at Risk

• Using the same cloth or sponge to wipe multiple surfaces without cleaning it in between
• Letting sanitizer solution sit unchanged for an entire shift
• Skipping hand washing between handling raw and ready-to-eat food
• Assuming a surface is clean just because it looks clean
• Not washing produce before use

Reminder: A cutting board can look spotless and still carry enough bacteria to make someone seriously ill.

How You Can Participate in NFSEM

Turn this week's theme into visible action: run a hand washing refresher at a shift huddle, post the 20-second technique near sinks, or share your team's clean routine on social media tagged #NFSEM2026. Small, visible habits build customer trust as much as they prevent illness.

Userve is celebrating NFSEM with 15% off Food Handler and Food Protection Manager Certification. Use code NFSEM2026 at checkout until September 30. Enroll online today!

What's Next in the NFSEM Series

• Week 2 “Separate” - tackles keeping raw and ready-to-eat food apart
• Week 3 “Cook” - covers cooking food to the right internal temperature to kill harmful bacteria
• Week 4 “Chill” - focuses on refrigerating food promptly to slow bacterial growth

Frequently Asked Questions

How long should you wash your hands for food safety?

At least 20 seconds with soap and running warm water, covering the backs of your hands, between your fingers and under your nails, followed by a thorough rinse.

What's the difference between cleaning and sanitizing food surfaces?

Cleaning removes visible dirt and food residue with soap and water. Sanitizing reduces harmful microorganisms on a surface that's already been cleaned, using heat or an approved chemical sanitizer.

Do you need to wash produce before cooking or serving it?

Yes, even if you plan to peel it. Wash produce under running water and scrub firm items with a clean brush – soap isn't approved for washing food. Learn more here.

What is National Food Safety Education Month?

NFSEM is a US campaign held every September, running since 1994, to raise awareness of safe food handling. Userve marks it with four weekly themes: Clean, Separate, Cook and Chill.