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Educators! Enter the BAC Fighters Program Awards Print
In celebration of the 10th Anniversary of Fight BAC!®, and in conjunction with the 2006 USDA Food Safety Education Conference, the Partnership for Food Safety Education announces the first national BAC Fighters! Program Awards to recognize outstanding local food safety education programming based on the Fight BAC!® campaign's four core safe food handling practices:  Clean, Separate, Cook and Chill.

One program will be recognized in each of three categories:

  1. General consumer outreach program
  2. Hospital/Clinic/Healthcare setting program
  3. Retailer/Restaurant/Food Service-developed program

Entries will be accepted until June 1, 2007 (extended from May 1).  Watch this space for details regarding program entires.

GENERAL CRITERIA
*  Not-for-profit, private sector, academic and government organizations are eligible to apply
*  Programs submitted for consideration must have originated as a result of a workplan that clearly defines the program goals and target audience.
*  Eligible programs must have been executed between 2001-2006 and must have utilized elements of the national  Fight BAC!® campaign.
*  Award applications that are submitted incomplete may be deemed ineligible.
*  Material submitted will not be returned to the applicants.

Click here to download the entry form and directions for the BAC Fighters! 10th Anniversary Program Awards. 

Return this form by June 1, 2007 via email to This e-mail address is being protected from spam bots, you need JavaScript enabled to view it or print and mail it by June 1, 2007 to:
The Partnership for Food Safety Education
Attn:  Shelley Feist, Exec. Director
50 F Street NW, 6th Floor
Washington, DC  20001

 

 

 

 

fightbac.org, the website of the Partnership for Food Safety Education (PFSE), is your resource for Fight BAC! food safety and safe food handling campaign information.

The Partnership for Food Safety Education unites representatives from industry associations, professional societies in food science, nutrition and health consumer groups, the United States Department of Agriculture, the Environmental Protection Agency, the Department of Health and Human Services, the Centers for Disease Control and Prevention, and the Food and Drug Administration in an important initiative to educate the public about safe food handling practices needed to keep food safe from bacteria and prevent foodborne illness.

   

If juices run clear then meat and poultry is cooked to a safe temperature.




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