Nutritional hazards are not considered food safety hazards because they do not pose a direct threat to health. They may cause health problems over time, but they are not typically associated with foodborne illness.

Norovirus is the most common type of foodborne illness, causing an estimated 21 million illnesses in the United States each year.

Eggs are the most common source of Salmonella contamination. Salmonella can be present on the eggshell or inside the egg. It is important to cook eggs thoroughly to kill any Salmonella bacteria.

All of the above are important steps to prevent foodborne illness. Washing your hands frequently helps to remove bacteria from your hands that could contaminate food. Cooking food thoroughly kills bacteria that may be present in the food. Storing food properly helps to prevent the growth of bacteria.

Nausea, vomiting, and diarrhea are all common symptoms of foodborne illness. Other symptoms may include fever, chills, and abdominal pain.

If you think you have foodborne illness, it is important to see a doctor, stay home from work or school, and drink plenty of fluids. This will help to prevent the spread of the illness and allow you to recover more quickly.

Cross-contamination, improper cooling, and inadequate cooking are all food safety hazards that can occur during food processing. Cross-contamination can occur when raw meat or poultry comes into contact with other foods, such as fruits or vegetables. Improper cooling can allow bacteria to grow and multiply. Inadequate cooking can kill bacteria, but it is important to cook food to the proper temperature to ensure that all bacteria are killed.

Improper refrigeration, improper freezing, and storing food for too long are all food safety hazards that can occur during food storage. Improper refrigeration can allow bacteria to grow and multiply. Improper freezing can allow bacteria to survive and multiply. Storing food for too long can also allow bacteria to grow and multiply.

Using dirty utensils, not washing hands before handling food, and leaving food out at room temperature for too long are all food safety hazards that can occur during food preparation. Using dirty utensils can transfer bacteria to food. Not washing hands before handling food can also transfer bacteria to food. Leaving food out at room temperature for too long can allow bacteria to grow and multiply.

Eating raw or undercooked meat or poultry, eating unpasteurized milk or juice, and eating food that has been left out at room temperature for too long are all food safety hazards that can occur during food consumption. Eating raw or undercooked meat or poultry can allow bacteria to enter the body. Eating unpasteurized milk or juice can also allow bacteria to enter the body. Eating food that has been left out at room temperature for too long can allow bacteria to grow and multiply.

Improper temperature control, cross-contamination, and inadequate packaging are all food safety hazards that can occur during food transportation. Improper temperature control can allow bacteria to grow and multiply. Cross-contamination can occur when raw meat or poultry comes into contact with other foods, such as fruits or vegetables. Inadequate packaging can allow bacteria to enter the food.

Improper storage, improper handling, and inadequate labeling are all food safety hazards that can occur during food retail. Improper storage can allow bacteria to grow and multiply. Improper handling can also allow bacteria to enter the food. Inadequate labeling can make it difficult for consumers to identify food that is safe to eat.

Cross-contamination, improper cooking, and inadequate cooling are all food safety hazards that can occur during food service. Cross-contamination can occur when raw meat or poultry comes into contact with other foods, such as fruits or vegetables. Improper cooking can kill bacteria, but it is important to cook food to the proper temperature to ensure that all bacteria are killed. Inadequate cooling can allow bacteria to grow and multiply.

Improper disposal of food waste, improper disposal of food packaging, and improper disposal of food scraps are all food safety hazards that can occur during food disposal. Improper disposal of food waste can attract pests, such as rodents and flies. Improper disposal of food packaging can also attract pests. Improper disposal of food scraps can also allow bacteria to grow and multiply.

Inadequate communication, improper coordination, and inadequate consumer response are all food safety hazards that can occur during food recall. Inadequate communication can make it difficult for consumers to learn about the recall. Improper coordination can make it difficult to remove the recalled food from the market. Inadequate consumer response can make it difficult to ensure that consumers are not eating the recalled food.