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Programs that are designed to increase public awareness of the measures people can take when they shop for, store, prepare, cook, defrost or reheat food to reduce the risk of foodborne illness. Topics may include proper storage and cooking temperatures, avoidance of cross-contamination, the importance of hand washing and disinfecting kitchen surfaces, safe thawing practices, prompt refrigeration of leftovers, condiment safety, animal drugs and feeds, food irradiation, bioengineered fruit and produce, dietary supplements, food allergies, food colors and additives, fat and sugar substitutes, pesticides and other contaminants, food concerns during pregnancy and tips regarding specific foods with known risk factors. Food safety education programs may target school children; consumers; or food service workers, managers, cooks, bartenders, servers and dishwashers in restaurants, hotels, schools, child care centers, long-term care facilities and other establishments that prepare and serve food.