Tag: Preventing foodborne illness

According to the Centers for Disease Control and Prevention (CDC), 48 million Americans get sick from foodborne illnesses each year, with cross-contamination being a leading cause. It is the process by which harmful bacteria or allergens are transferred from one food or surface to another, often with serious health consequences.

According to the World Health Organization (WHO), an estimated 600 million people fall ill each year from eating contaminated food. This reality underscores the critical importance of understanding and implementing food safety measures to protect ourselves and our families. But how do we ensure that our food is safe to eat? The process involves a multi-layered approach that extends from the producer to the consumer.

According to the World Health Organization, an estimated 600 million people, almost 1 in 10 globally, fall ill after eating contaminated food each year. Understanding the most important aspects of food safety is crucial for preventing illness and protecting public health, both at home and in food service settings.

According to the World Health Organization (WHO), an estimated 600 million people, or almost 1 in 10 globally, fall ill after eating contaminated food each year, emphasizing the critical importance of food safety. Knowing the best way to provide food safety is crucial for both food businesses and home cooks to protect public health and prevent these widespread, yet often preventable, illnesses.

According to the World Health Organization, an estimated 600 million people fall ill after eating contaminated food each year, and 420,000 of them die. Learning the basic food hygiene awareness principles is a critical step in reducing this risk and ensuring the safety of meals prepared at home or in commercial settings.