Each year, 1 in 6 Americans experience foodborne illness, often caused by unsafe food handling practices that are entirely preventable. September’s Food Safety Education Month is an opportunity to increase awareness and reinforce safe food handling habits that protect our health, especially for those most at risk.
Why Food Safety Matters
Symptoms of foodborne illness can vary widely, from mild to life-threatening. The CDC estimates that these illnesses result in 128,000 hospitalizations and 3,000 deaths annually in the U.S. alone. Whether you’re preparing meals at home, serving food in a healthcare setting or managing a food service operation, understanding the fundamentals of food safety is essential.
Four Steps for Safe Food Handling
The FDA outlines four core steps as a simple framework for reducing foodborne illness risk:
- Clean
- Wash hands with soap and water for at least 20 seconds before and after handling food.
- Clean surfaces, utensils and cutting boards regularly.
- Rinse fresh produce under running water, even if you plan to peel it.
- Separate
- Keep raw meat, poultry, seafood and eggs away from other foods.
- Use separate cutting boards and dishes for raw and cooked items.
- Do not reuse raw food marinades.
- Cook
- Use a food thermometer to ensure foods reach safe internal temperatures:
- Poultry: 165°F
- Ground meats: 160°F
- Seafood: 145°F
- When microwaving, cover, stir and rotate food for even cooking.
- Reheat sauces, soups and gravies to a boil.
- Use a food thermometer to ensure foods reach safe internal temperatures:
- Chill
- Refrigerate perishable foods within two hours (or one hour if above 90°F).
- Keep your refrigerator at or below 40°F and your freezer at or below 0°F.
- Thaw foods safely in the refrigerator, cold water or microwave. Never thaw at room temperature.
Protecting High-Risk Groups
Certain populations are more vulnerable to foodborne illness, and extra caution should be taken when preparing and serving food for these groups.
- Pregnant women are more susceptible to foodborne illness due to changes in the immune system during pregnancy. Harmful bacteria can affect both the mother and unborn baby, potentially leading to serious health outcomes.
- Older adults and immunocompromised individuals face higher risks of infection and more severe illness due to weakened immune systems and slower recovery times.
Resources to Support Food Safety Education
- Social Media Toolkit – Shareable graphics and messages to raise awareness in your community.
- Educational Materials – Guides and activities covering key food safety topics.
Reach Out to an Advisor
Food safety is a shared responsibility. By following these steps, staying informed and using available resources, we can all play a role in preventing foodborne illness and protecting public health. If you have questions about food safety practices in your workplace or community, reach out to an advisor for guidance.