FAQ: Consumers and Illness

By Joanne Ingram

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These tips for safe food handling were compiled from a wide range of sources, including federal and state government health agencies, medical and public health groups, consumer advocates and News21 reporting.

Who are my best contacts?

• It’s up to you and your doctor to report foodborne illness.
• Your state’s food safety division within the health or agriculture department can help.

Why is it important?

• You can better understand how to handle an illness quickly and effectively.
• Becoming familiar with the symptoms may help prevent serious complications.

How should I shop smarter?

• Be aware of potential safety risks at grocery stores, farmers markets and wholesalers.
• Know about recent recalls and keep raw and ready-to-eat food separated in your basket.

What should I know about risky foods?

• Certain foods often sold in stores or farmers markets are not always safe.
• Risky foods include unpasteurized dairy products, raw eggs and undercooked meat.

How can I protect myself?

• Avoid contamination from food handlers, other foods and the surrounding environment.
• Proper washing, cooking and storage will also help reduce contamination.

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