Food Protection and Safety (Part I)

INSTRUCTIONS: As you scroll through the content, be sure to read the information and explore the resources presented. Information from additional resources (usually links) may be included in the Small Parties.

Everyone needs food. It does not matter what nationality, food is necessary for life. Food consumption provides proper nutrition, energy, growth and development, and good health. However, to be beneficial, food must be prepared in a safe environment and in a safe manner.

With the increasing number of restaurant facilities, people have many dining options. In the U.S., food safety is a major concern and an important goal of public health. A  Zippia research study  on restaurant industry statistics, conducted in 2023, reveals approximately 660,936 food facilities in the U.S. in 2021. (This number is expected to increase with population growth and as we slowly move further from COVID19.) Statistics from that same year show the restaurant industry accounted for about 7.1% of the U.S. workforce.

At the same time, the Center for Disease Control and Prevention (CDC) estimates, on average, about 48 million Americans get sick, 128,000 are hospitalized, and nearly 3,000 die of foodborne illnesses annually. With the globalization of the food industry, these numbers increased significantly, emphasizing the importance of managing food safety worldwide. 

This module will be divided into two parts. Part I focuses on the impacts of the globalization of the food industry and on defining foodborne illnesses—how they are classified and the causes. Part II will focus on the principles of food safety. 

Food is important for proper growth and nutrition. Many people eat out to obtain their nutrition. Due to population growth, the food industry has proliferated, creating many challenges for food safety. By understanding the causes of foodborne diseases and the characteristics of potentially dangerous foods, health department officials can help reduce the risk of food-related diseases.

In the U.S. the prevention of food-borne illnesses begins at the federal level where the Food Code is created through a collaborative effort between the USDA and the FDA. The CDC collects data, tracks foodborne diseases, and investigates their occurrence to stop outbreaks. At the local level, the Department of Health enforces these rules.

Facility managers are the last step in food protection as they apply the food safety principles set out in the Food Code. Through engineering, administrative, and PPE control measures, management can ensure food safety principles are observed by food handlers, thus reducing the risk of foodborne illnesses. In part 2 of this module, we will focus on some principles of food safety and the top 10 practices leading to food-borne illnesses in restaurants to prepare you for your restaurant writing assignment.