IDQ is partnering with the National Restaurant Association Educational Foundation (NRAEF) to participate in the 2001 National Food Safety Education Month (NFSEM). To help showcase the Dairy Queen system's commitment to food safety education and training, Chef Paul Prudhomme, owner of K-Paul's Louisiana Kitchen in New Orleans, as well as the national chair for the 2001 NFSEM, will speak during the press conference.
This year's theme, "Be Cool, Chill Out—Refrigerate Promptly,'' focuses on the procedures necessary for keeping food cool during preparation, storage, cold holding, cooling and receiving. Several local elementary school children will attend the event, and learn about food safety with a special emphasis on the importance of hand washing.
"Consumers are growing more concerned about food safety issues, and the Dairy Queen system wants to make an impact on educating consumers about this important topic,'' says Jennifer Brixius, director of quality assurance in the research and development department at American Dairy Queen Corporation. "This is an exciting time for the entire Dairy Queen system. By promoting food safety in our restaurants, we are doing our part within the foodservice industry.''
American Dairy Queen Corporation (ADQ) develops and services a system of more than 5,900 Dairy Queen stores in the United States, Canada and 22 other countries and is one of the world's largest distributors of frozen desserts and hot food items.