Talking Points
- Food safety involves processes to keep food safe to eat. These processes include farm and animal care, food production, labeling, packaging, storage, distribution, and communication about foodborne illness.
- The FDA, USDA, and CDC all help advance food safety in the United States—from production to distribution to consumption. They also coordinate with public health officials at the state and local levels.
- Foodborne illness refers to all illnesses caused by consuming contaminated food or beverages. Depending on the type of contaminant, you may develop symptoms, mild to severe, within a few minutes or up to a few weeks later.
- Food poisoning is a type of foodborne illness caused by consuming specific toxins. Symptoms of food poisoning—nausea, diarrhea, headache, tingling in the extremities, or dizziness—typically appear within 60 minutes after eating.
- A food recall occurs when a producer takes an unsafe product off the market, either voluntarily as a precaution or as ordered by a safety regulator. Recalls are used to prevent an outbreak of foodborne illness or contain the spread of an outbreak. Public health departments share information about recalls, outbreaks, and other instances of foodborne illness.
- You play a critical role in keeping food safe to eat. Remember to always:
- Clean your hands, surfaces, cookware, utensils, and ingredients
- Separate raw meat, poultry, seafood, and eggs from other foods
- Cook food to an internal temperature that kills germs
- Chill perishable food promptly in the refrigerator or freezer
- Learn more about the four steps to prevent foodborne illness or how to report a problem with food. For more information about food safety, visit foodsafety.gov.
