FOOD SAFETY IS CRITICAL TO PUBLIC HEALTH
The Centers for Disease Control and Prevention (CDC) estimates that each year roughly 48 million Americans (one in six) get sick, 128,000 are hospitalized, and 3,000 die of foodborne illnesses. Moreover, foodborne illnesses cost over $50 billion each year!
Foodborne illness is caused by consuming food or drink that is contaminated by germs. Perhaps the food was not fully cooked or left out at room temperature. Perhaps someone who handled the food was sick or had germs on their hands. Even the simplest errors in food handling can cause someone to get a foodborne illness, and when this happens to two or more people, it is called a foodborne outbreak.
Educating food handlers is the best way to protect the public, food handlers themselves, and their families. Properly trained food handlers can improve food safety and reduce risks and behaviors commonly associated with foodborne illness and outbreaks.