Module 5: Food Safety Precautions

Combating Foodborne Illnesses

Consumer Side
The FDA lists seven steps for consumers to take while shopping in order to prevent the
contraction of foodborne illnesses:

Check for cleanliness: see if the retailer you buy from follows proper food
handling techniques
Separate foods: separate raw meat, poultry, and seafood from other foods at all
times
Do not buy open or bulging jars or cans: canned foods should be sterile. A bulging
lid may mean that the food was under-processed and is contaminated; openings in
the can may lead to contamination
Do not buy frozen food with damaged packaging: packaging on frozen foods, as
with cans and jars, should not be opened
Grab frozen foods and perishables last: place meat, poultry, fish, and eggs in the
cart first, so that their juices do not drip onto other foods
Carefully choose fresh eggs: buy only non-cracked, refrigerated eggs
Be mindful of temperature: place all perishable foods that should be refrigerated
or frozen in the appropriate place within two hours(1)

More broadly, the USDA gives the following suggestions for proper food handling at all
stages:

Clean: wash hands and cooking surfaces thoroughly. Wash hands and kitchen
utensils with soap and water after preparing each food item
Separate: do not use the same utensils or surfaces for raw meat, poultry, and
seafood as those used for other foods
Cook (at safe temperatures):
o
o
o
o
o

145F for beef, lamb, and veal

160F for ground meats, pork, and egg dishes
165F for ground turkey and chicken, stuffing, and leftovers
170F for chicken and turkey breasts
180F for chicken and turkey (whole)

Chill: promptly refrigerate or freeze perishable foods, prepared foods, and

leftovers (within two hours)(2)

Bacterial
contamination made
visible(3)

Food

Producer/Preparer Side
Food safety begins with the food producers and farmers involved in agricultural
production. Producers should use appropriate types and levels of pesticides, fertilizers,
and veterinary drugs. Retailers must ensure proper food handling at all stages of transport
and delivery. According to a 2002-03 study, 65% of foodborne illness outbreaks in
restaurants in the United States were caused by direct transmission from an infected
employee. Thus, food service companies must train employees to understand the causes
of foodborne illness and the best practices for avoiding contamination, such as not
handling food when infected, washing hands properly, and not touching food to be served
with bare hands.(4)

Food Safety Regulation Programs

The WHO recognizes that traditional food safety measures have not efficiently prevented
foodborne diseases in recent years. The WHO therefore aims to reduce the burden of
foodborne illness through systematic applications of risk analysis, with the principal goal:
To reduce the health and social burden of foodborne disease.(5)
The WHO Global Strategy for Food Safety specifically calls for the following
approaches, many of which are interconnected:

Strengthening surveillance systems of foodborne diseases: to allow for rapid

detection and solutions to outbreaks
Improving risk assessment: developed through WHO/FAO Joint Meetings on
Microbiological Risk Assessment. Steps include developing international tools for
setting standards, developing appropriate risk assessments, and effectively
transferring technologies and data about risk assessment among countries

Developing methods to assess the safety of goods produced by new technologies:

sets standards for genetically modified foods, for example
Enhancing the role of the WHO in Codex: increasing effective participation of
developing countries in following Codex standards and recommendations
Improving risk communication: this will build trust between member nations and
the WHO. Risk communication will target specific needs of member states
Improving international cooperation: the WHO will collaborate with national and
international organizations to ensure food safety systems along the entire food
chain
Strengthening capacity building in developing countries: analyzes the gaps and
needs in national food safety plans and trains staff in foodborne disease
surveillance

Hazard Analysis and Critical Control Point (HACCP) is an example of an internationally

recognized method of food safety assurance. Conceived by the Pillsbury Company,
National Aeronautics and Space Administration (NASA), and the US Army Laboratories
to ensure the safety of astronauts food, the HACCP system has been implemented
internationally. The seven principles of the HACCP system are:

Conduct a hazard analysis, which includes collecting and evaluating information

on hazards
Determine the critical control points (CCPs), which are defined as any step at
which control can be applied in order to prevent a food safety hazard
Establish critical limits that determine acceptability
Establish a system to monitor control of CCPs, including planning sequences of
observations and measurements of parameters
Establish corrective action to take when a particular CCP is not under control
Establish procedures to verify that the HACCP system is working
Establish documentation concerning all appropriate procedures(6)

In addition to systems and policies, there are many national and international
organizations designed to ensure food safety. Some of these programs include:

WHO Department of Food Safety and Zoonoses (FOS): leads efforts to reduce the
global burden of foodborne disease. FOS focuses on:
o
o
o
o
o

Providing evidence-based scientific options for food safety policies

Developing strategies to mitigate risk
Setting and promoting implementation of international standards
Coordinating international efforts on foodborne disease surveillance,
detection, and response
Ensuring communication about foodborne and zoonotic disease prevention

The International Food Safety Authorities Network (INFOSAN): a joint initiative

between the WHO and FAO, incorporating 177 member states, each with a
designated INFOSAN emergency contact point. The goal of INFOSAN is to:
o
o
o
o

Providing technical support to build sustainable capacity in Member

States(7)

Promote the rapid exchange of information during food safety related

events
Share information on important food safety related issues of global interest
Promote partnership and collaboration between countries
Help countries strengthen their capacity to manage food safety risks(8)

The Codex Alimentarius Commission (CAC): an intergovernmental body that

implements the Codex Standards of international food safety
The Global Foodborne Infections Network (GFN): an international network of
institutions and individuals committed to enhancing food safety. Its partners
include its three founding agencies (the WHO, CDC, and Danish Technical
University-Food) and eight other global partners.(9) Its objective is to strengthen
the capacities of national laboratories in the surveillance of major foodborne
pathogens and antimicrobial resistance in salmonella and campylobacter from
humans, food, and animals.(10) Since 2000, the GFN has trained more than 1,100
microbiologists and epidemiologists from over 130 countries, set up seven GFN
centers designed to carry out its goals, and provided valuable information via
publications and routine global communication.(11)