Food Safety Basics

Foodborne illness is a common, costly–yet preventable–public health problem. Each year, according to the Centers for Disease Control (CDC), one in six Americans get sick from contaminated foods or beverages. As many as 3,000 people die from foodborne illnesses each year. Although there are many different microbes that cause foodborne illnesses, the CDC has identified 5 Risk Factors most commonly associated with foodborne illnesses. These risk factors apply to both commercial and home kitchens.

The 5 Risk Factors are: