Food Safety

The Centers for Disease Control and Prevention estimate that each year one in six Americans get sick, 128,000 are hospitalized, and 3,000 die from foodborne illness. The overall cost to the public is high, with the estimated economic cost of foodborne illness approximately $77.7 billion dollars per year, or approximately $1626 per foodborne illness case. Between 2007 and 2009, the state of Virginia averaged 21 foodborne outbreaks per year resulting in an average of 400 sick individuals per year. The top factors which contribute to foodborne illness are: inadequate cooking, improper holding temperatures, contaminated equipment, poor personal hygiene, and food from unsafe sources. Safe food handling and preparation by food handlers can dramatically reduce illness and health costs. Virginia Cooperative Extension offers food safety trainings, including the National Restaurant Association’s ServSafe Manager Food Protection Certification, ServSafe Food Handler Certification, and Cooking for Crowds.