Food safety is a shared responsibility. From farm to fork to physician plays an important role in preventing foodborne illness.
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 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;
Keep good records of food and food ingredients origins;
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 food recalls and know the risks;
Wash hands, cutting boards, utensils, and countertops;
Keep raw meat, poultry, and seafood separate from ready-to-eat foods;
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;
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.