by Food safety is a priority action area of Healthy People 2010, the comprehensive, nationwide set of health promotion and disease prevention objectives designed to serve as a 10-year strategy for improving health in the United States. Healthy People 2010 objectives include reducing infections caused by foodborne pathogens, reducing outbreaks of foodborne illness, and improving food employee behaviors and food preparation practices that directly relate to foodborne illnesses in retail food establishments. We intend to measure progress through public health data collection systems and data collected on Food Code interventions.
Healthy People 2010 is a national initiative that works through the cooperative federal-state-private sector and which establishes a 10-year objective to improve the health of all Americans through prevention. Food Safety Objective 10-6 in Healthy People 2010 is: Improve food employee behaviors and food preparation practices that directly relate to foodborne illnesses in retail food establishments. This includes food operations such as retail food stores, food service establishments, health care facilities, and other “food establishments” as defined in the Food Code.
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