Food Safety

Children seeing, touching, and tasting produce

July 27, 2018

CDC

Known foodborne disease agents are estimated to cause approximately 9.4 million illnesses each year in the United States. Although only a small subset of illnesses are associated with recognized outbreaks, data from outbreak investigations provide insight into the foods and pathogens that cause illnesses and the settings and conditions in which they occur.

August 2018

USDA Economic Research Service

The "Produce Rule" (PR), which began its phased implementation in January 2018, is an on-farm Food and Drug Administration regulation that sets specific disease-preventive requirements for produce that is sold and consumed raw in the United States. The report presents results of a 2015 and 2016 survey of produce growers about their microbial food safety practices before the PR’s implementation.

USDA. Food Safety and Inspection Service.
 

Offers fact sheets on topics including cross-contamination, microwave cooking, defrosting methods, cooking for large groups, and special populations such as diabetics.

Partnership for Food Safety Education.
 

Supplies fact sheets, reports, brochures, and other materials for health and food safety professionals to educate people about safe food handling and hygiene.

DHHS. Food and Drug Administration.
 

Provides food safety information and guidance for people who fall within an “at-risk” category for foodborne illness, such as older adults or pregnant women.

DHHS. Food and Drug Administration.
 

Lists guidelines and best practices to the consumer, organized by food group, method of preservation, and occasion (e.g., picnic).

U.S. Department of Agriculture; DHHS. Food Safety Inspection Service.

Offers tools for the consumer and retailer that teach basic safe food handling and prevention of foodborne illness.

DHHS. Centers for Disease Control and Prevention.

Collates resources on recent outbreaks of foodborne diseases and offers tools to report a suspected case.

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