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Foodborne Illness

PREVENTING A FOODBORNE ILLNESS

Consumer Information – Food Safety
This Iowa State University resource includes information on tailgating safety, holiday food safety tips and emergency preparedness amongst other food safety materials.

Did You Know? Your Kitchen Could Be a Source of Illness! (PDF)
Picture booklet from Cornell about how you can protect your food from pathogens while you shop, cook and store foods.

Food Safety Education
The FDA’s Food Safety and Inspection Service (FSIS) consumer Website. Includes educational resources for download, fact sheets and a live chat with “Ask Karen,” the virtual food safety representative.

Food Safety Thermometer (PDF)
Poster for your kitchen that shows cooking and canning temperatures that kill bacteria, as well as the “danger zone” in which bacteria are most likely to grow and survive.

Safe Food Handling: What You Need to Know (Spanish)
Short guide for consumers about how to handle and prepare fresh fruits and vegetables in the kitchen.

Wash Your Hands Properly (PDF)
Colorful poster from Cornell with hand-washing instructions.

IDENTIFYING A FOODBORNE ILLNESS

Guide to Foodborne Illnesses
The Centers for Disease Control and Prevention (CDC) provides comprehensive details about foodborne illnesses, including annual estimates of illnesses, preventative measures, outbreak updates and FAQs that address common questions about food safety.

REPORTING A FOODBORNE ILLNESS

Report foodborne illness emergencies to the Food & Drug Administration’s (FDA) main emergency number 24 hours a day at 301-443-1240.

You also can report emergencies, as well as non-emergencies, to the FDA complaint district coordinator for North Carolina at 404-253-1169.

If the problem involves meat or poultry, which are regulated by the U.S. Department of Agriculture, call the USDA hotline at 1-800-535-4555.