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.
Objective Status
0 Target met or exceeded
2 Improving
2 Little or no detectable change
0 Getting worse
4 Baseline only
11 Developmental
0 Research
Related Objectives
The following is a sample of objectives related to this topic. Some objectives may include population data.
Foodborne Illness
Little or no detectable change
Little or no detectable change
Baseline only
Baseline only
Baseline only
Developmental
Developmental
Developmental
Developmental
Developmental
References
Centers for Disease Control and Prevention. (2024). About Food Safety. Retrieved from https://www.cdc.gov/food-safety/about/
