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Labor Day Food Safety Tips.

D.L. Newslow & Associates, Inc. and Labor Day Food Safety Tips from the CDC.

Hey there, fellow worker! Do you know what Labor Day is all about? No, it's not just a day off to grill some burgers and drink some beers (although that sounds nice). It's a day to celebrate the hard work and achievements of American workers throughout history. Here are some fun facts about Labor Day that you might not know:

  • Labor Day was first proposed by either Peter J. McGuire, a carpenter and union leader, or Matthew Maguire, a machinist and union secretary. They both had similar last names, so it's easy to get confused. Maybe they were long-lost cousins?

  • The first Labor Day parade was held in New York City on September 5, 1882. About 10,000 workers marched from City Hall to Union Square, carrying banners and signs with slogans like "Eight Hours for Work, Eight Hours for Rest, Eight Hours for Recreation". Sounds fair to me!

  • Oregon was the first state to make Labor Day an official holiday in 1887. By 1894, 30 states had followed suit, and Congress passed a law making it a national holiday. Way to go, Oregon! You're always ahead of the curve.

  • Labor Day is celebrated on the first Monday of September in the U.S. (September 4, 2023) and Canada, but in most other countries, it's celebrated on May 1 as International Workers' Day. This date was chosen by socialist and communist parties to commemorate the Haymarket affair, a violent clash between workers and police in Chicago in 1886. Not very festive, huh?

D.L. Newslow & Associates, Inc. would like to remind you on Labor Day to be mindful of food safety, especially if you're planning to have a picnic or a barbecue. According to the CDC, about 48 million people get sick from foodborne illnesses each year in the U.S., and summer is the peak season for outbreaks. To prevent food poisoning, follow these simple tips:

  • Wash your hands before and after handling food and use separate utensils and cutting boards for raw and cooked foods.

  • Keep cold foods cold and hot foods hot. Use a cooler with ice or frozen gel packs to store perishable foods and keep them out of direct sunlight. Use a food thermometer to make sure meats are cooked to the right temperature.

  • Refrigerate leftovers within two hours of serving, or within one hour if the temperature is above 90°F. When in doubt, throw it out!

I hope you learned something new about Labor Day and Food Safety today. Now go ahead and enjoy your well-deserved break. You earned it!


We are thrilled to announce that we will be hosting an in-person workshops this coming September! California here we come! This is a great opportunity for you to learn new skills, network with peers, and have fun. Don't miss this chance to join us and grow your food safety knowledge. Book now and get ready for an amazing experience! D.L. Newslow & Associates, Inc. wants to remind everyone that we have online courses. If you are unable to attend our in-person classes, then our online courses maybe what you are looking for.


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