Food Safety
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Link to the complete Healthy People 2010 Chapter.
Reduce infections caused by key foodborne pathogens.
(Objective 10-01)
Prevent an increase in the proportion of isolates of Salmonella species from humans and from animals at slaughter that are resistant to antimicrobial drugs.
(Objective 10-03)
Increase the proportion of consumers who follow key food safety practices.
(Objective 10-05)
Improve food employee behaviors and food preparation practices that directly relate to foodborne illnesses in retail food establishments.
(Objective 10-06)
Reduce human exposure to organophosphate pesticides from food.
(Objective 10-07)
