Food safety is a shared responsibility. Everyone from farm to fork to physician plays an important role in preventing foodborne illness.
Implement policies and regulations
• Ensure that food production and service facilities adopt proven preventive measures and enforce food safety laws and regulations, including requirements for eggs, meat, poultry, and processed and imported foods.
• Increase and improve inspections in the US and abroad.
• Develop and implement safety standards for food.
• Develop new and improve existing prevention strategies based on what is learned from outbreaks, inspections, and monitoring systems.
Track and investigate illness
• Track trends, report progress, and make sure policies aimed at reducing infections work.
• Fund state and community efforts to identify and report sicknesses and catch outbreaks faster.
• Investigate outbreaks thoroughly to identify sources and improve control strategies.
• Develop new tools to find sources of contamination and characterize germs faster.
Farmers, grocery stores, and places that make, sell, or serve food can:
• Use good management practices to reduce contamination when raising livestock or food animals.
• Adopt proven preventive measures for food safety plans in all food production and service facilities.
• Follow the US Food and Drug Administration Model Food Code in restaurants and other places that serve food.
• Keep good records of where foods and food ingredients come from.
• Train and certify managers in food safety in all restaurants.
Health care providers can:
• Diagnose and treat infections by using best practices and report them rapidly.
• Talk to high-risk patients about food safety.
• Report suspected outbreaks to your local health department.
• Use safe food and water. Be aware of recalls and know the risks.
• Clean. Wash hands, cutting boards, utensils, and countertops.
• Separate. Keep raw meat, poultry, and seafood separate from ready-to-eat foods.
• Cook. Use a digital food thermometer to ensure that foods are cooked to a safe internal temperature: 145°F for whole meats (allowing the meat to rest for 3 minutes before carving or consuming), 160°F for ground meats, and 165°F for all poultry.
• Chill. Keep your refrigerator below 40°F and refrigerate food that will spoil.
• Report suspected illness from food to your local health department.
• Don't prepare food for others if you have diarrhea or vomiting.
• Be especially careful preparing food for children, pregnant women, those in poor health, and older adults.
THE CENTER FOR FOODBORNE ILLNESS RESEARCH & PREVENTION | firstname.lastname@example.org