Food Safety Education Month - Food Source

Food Safety Education Month - Food Source

Posted on 08/30/2024

National Food Safety Education Month: Week 1 – The Importance of Knowing Your Food Source

In recognition of National Food Safety Education Month, we’re dedicating each week to essential food safety topics. This week, our spotlight is on the significance of understanding where your food comes from.





    

Why It Matters

Ensuring your food is sourced from approved, licensed facilities is critical for maintaining safety standards. Food served to the public must come from establishments that comply with regulatory requirements. For example, food prepared in private homes is not permitted in commercial settings unless it meets specific approvals from regulatory agencies. Licensed food establishments, including carts, mobile trucks, and brick-and-mortar restaurants, are required to display their operating permits prominently.

Home-Cooked Foods and Unpasteurized Milk

While certain non-refrigerated items may be sold from private residences with appropriate approval, most food should come from licensed sources. Foods in hermetically sealed containers, such as canned goods, must be obtained from regulated processing plants to ensure safety. Homemade canned goods can pose serious risks; for instance, in 2019, there were 19 confirmed cases of foodborne botulism, with 4 cases linked to homemade items like pickled eggs, canned salmon, and green beans. Here is an article with more information on the National Botulism Surveillance Summary from 2019

Regarding dairy, it’s important to choose milk and milk products from sources that meet Grade A standards. Unpasteurized milk can harbor harmful bacteria, leading to severe health risks. The CDC reports that between 2013 and 2018, there were 75 outbreaks involving 675 illnesses due to unpasteurized milk. For further information, see the CDC report here.

Safe Food Handling Practices

Food establishments must have trained staff who understand proper food handling, including cooking to the correct temperatures, practicing rigorous handwashing, and preventing cross-contamination. A certified food safety manager should always be on-site to oversee these practices. Additionally, establishments serving raw or undercooked items, like medium-rare steak or over-easy eggs, must include a consumer advisory on their menu, though this does not apply to whole muscle meats and should not be offered to highly susceptible populations.

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This week’s focus emphasizes the importance of knowing where your food comes from and ensuring it’s sourced from reputable, licensed establishments. Stay informed and make safe choices to protect your health. Join us next week as we continue to explore vital food safety topics throughout National Food Safety Education Month.