National Food Safety Education Month

<div class='facts-item'><div class='facts-number-wrapper'><p class='facts-number'>1</p></div><div class='facts-core-content'><h3 class='facts-title'>Foodborne diseases cause approximately 420,000 deaths per year</h3><p class='facts-content'>The World Health Organization estimates that about 600 million – almost 1 in 10 people in the world – fall ill after eating contaminated food every year, resulting in 420,000 deaths and the loss of 33 million healthy life years.</p></div></div><div class='facts-item'><div class='facts-number-wrapper'><p class='facts-number'>2</p></div><div class='facts-core-content'><h3 class='facts-title'>Proper hand hygiene can prevent a large proportion of foodborne illnesses</h3><p class='facts-content'>Handwashing is noted by the Centers for Disease Control and Prevention as one of the most effective ways to prevent the spread of many types of infections and illnesses in all settings, including food handling. Basic personal hygiene can go a long way in maintaining food safety.</p></div></div><div class='facts-item'><div class='facts-number-wrapper'><p class='facts-number'>3</p></div><div class='facts-core-content'><h3 class='facts-title'>Shelf Life is not the Same as Expiration Date</h3><p class='facts-content'>While we often rely on "best by" or expiration dates on food packaging to guide our choices, these dates primarily reflect optimal taste rather than safety standards. Proper handling, storage and inspection are key to ensuring food is still safe to eat.</p></div></div><div class='facts-item'><div class='facts-number-wrapper'><p class='facts-number'>4</p></div><div class='facts-core-content'><h3 class='facts-title'>Cross Contamination is a Major Source of Foodborne illnesses</h3><p class='facts-content'>Cross-contamination - the transfer of harmful bacteria from one person, object or place to another - is a major cause of foodborne disease. It can easily occur in the kitchen without being noticed, especially through cutting boards, hands, or utensils that come into contact with raw food.</p></div></div><div class='facts-item'><div class='facts-number-wrapper'><p class='facts-number'>5</p></div><div class='facts-core-content'><h3 class='facts-title'>Safe Minimum Cooking Temperatures Vary by Type of Food</h3><p class='facts-content'>Not all foods have the same safe minimum cooking temperature. Meats, poultry, seafood, eggs, leftovers, and casseroles each have different temperature requirements to ensure harmful bacteria are eliminated. It's important to use a food thermometer to check.</p></div></div>