Food Safety
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Download all Food Safety Objectives
FS-1 Reduce infections caused by key pathogens transmitted commonly through food
(Objective FS-1)
FS-2 Reduce the number of outbreak-associated infections due to Shiga toxin-producing E. coli O157, or Campylobacter, Listeria, or Salmonella species associated with food commodity groups
(Objective FS-2)
FS-2.1 Beef
(Objective FS-2.1)
FS-2.2 Dairy
(Objective FS-2.2)
FS-2.3 Fruits and nuts
(Objective FS-2.3)
FS-2.4 Leafy vegetables
(Objective FS-2.4)
FS-2.5 Poultry
(Objective FS-2.5)
FS-3 Prevent an increase in the proportion of nontyphoidal Salmonella and Campylobacter jejuni isolates from humans that are resistant to antimicrobial drugs
(Objective FS-3)
FS-4 Reduce severe allergic reactions to food among adults with a food allergy diagnosis
(Objective FS-4)
FS-5 Increase the proportion of consumers who follow key food safety practices
(Objective FS-5)
FS-6 (Developmental) Improve food safety practices associated with foodborne illness in foodservice and retail establishments
(Objective FS-6)
