Goal: Improve food handling practices.
About 1 in 6 people in the United States get foodborne illnesses every year.1 Healthy People 2030 focuses on improving food handling practices to prevent foodborne illnesses.
Bacteria like Campylobacter, E. coli, Listeria, and Salmonella can grow in food that isn’t handled properly. People who eat contaminated food can get sick, and some even die. But foodborne illnesses are preventable.
Teaching people to use safe food handling practices during food production, processing, and preparation — at the home and retail level — can help prevent foodborne illnesses. Examples of safe food handling practices include washing hands, cleaning and sanitizing surfaces often, separating raw food from ready-to-eat food, using a food thermometer, and storing food at proper temperatures.
- 0 Target met or exceeded
- 1 Improving
- 2 Little or no detectable change
- 1 Getting worse
- 4 Baseline only
- 11 Developmental
- 0 Research
Centers for Disease Control and Prevention. (2019). Foodborne Illnesses and Germs. Retrieved from https://www.cdc.gov/foodsafety/foodborne-germs.html