Learn key food safety practices to protect your health and safeguard vulnerable individuals, including those with weakened immune systems, from foodborne illnesses.

When I ventured back to school to become a Registered Dietitian, one of my very first certificates was that of a ServSafe® Food Protection Manager. I hadn’t realized that working with patient populations meant that I might also be in charge of a commercial kitchen or, at the very least, creating and reviewing menus to be served in clinical and commercial facilities.

The manager certificate allows us to oversee food safety practices to prevent foodborne illnesses, including ensuring compliance, training staff, identifying potential hazards, maintaining standards, and even handling emergencies. Who knew that I would come full circle as a food manager from when I worked at the NYC Department of Health & Mental Hygiene and my first day on the job came on the heels of a Hepatitis A outbreak in a swanky restaurant in the West Village? (Hep A is found in fecal matter; you can read all about here.)

The Importance of Food Safety

Being vigilant about food safety, regardless if you’re a food service manager or part of the general public, is critical for everyone, but especially for immunocompromised individuals, which I’ll go into more detail below. But, even more on a national level, recognizing, reporting, and preventing foodborne illness (ideally, via specific food sources) helps the regulatory agencies like the CDC, local health department, and even consumer groups and food manufacturers create and implement prevention measures, thereby improving overall food safety in the United States.

Let’s even take, for example, that you’re in charge of ordering food for meetings at your company, regardless of the industry. Being savvy about food safety can help stave off any issues before they happen.

The Basics of Foodborne Illness

Foodborne illness don’t just appear out of nowhere. There needs to be one or many factors involved for things like bacteria, viruses, and parasites to use as breeding grounds. And contamination can take place at any point in the food delivery system, whether it’s during food production at a manufacturing facility, or the mismanagement of proper food storage at appropriate times and temperatures.

Some of the more common pathogens, like Campylobacter jejuni or Clostridium botulinum may present anywhere from hours to days, originate from food items like raw or undercooked poultry, canned tomatoes, or even pre-cooked foods like gravies. Most difficult to prevent is when foods are prepared in large quantities and kept out of safe temperatures before serving (whether you’re prepping side dishes at home to take with you at a family picnic or you’re part of a large catering organization).

Symptoms of foodborne illness can range from diarrhea, cramping, and abdominal pain, to double vision, difficulty swallowing, dry mouth, to muscle paralysis (from bacterial toxins).

General Food Safety Practices

Safe food handling tips can decrease the conditions for bacteria to grow. The simplest and easiest recommendations are to wash hands and sanitize surfaces to avoid any cross-contamination. Understanding proper cooking temperatures is also important, so keep a food thermometer on hand, and know how to store food safely to prevent spoilage and contamination in both hot and cold conditions.

Learn about sell by, use by, and best by dates in our “Sustainable Eating” webinar recording:

Extra Precautions for Immunocompromised Individuals

Those more at risk for foodborne illnesses are children,: pregnant people, older adults, and people with weakened immune systems like those undergoing cancer treatment or living with AIDS. Here, it’s important to recognize that even foods often thought of as “healthy”, like fresh-pressed juices and fish, may be an issue for the immunocompromised. Choosing pasteurized products and avoiding raw or undercooked food (like sprouts, green juices, and sushi) are ways to reduce contamination risks.

Be an Advocate for Food Safety Inside and Outside of Your Home

Yes, I know, planning for emergency events sounds like something you don’t need to do and/or tend to avoid, even though it’s important. So, I encourage you to establish clear food safety protocols in your household, educate family members and caregivers (especially if you’re caring for any immunocompromised loved ones), and look up your favorite restaurant’s food inspection survey before you dine out (if you live in New York City, check out this website; but, be forewarned, that you may never eat out again).

Most importantly, if you think you have contracted a foodborne illness, contact your healthcare provider or call 9-1-1.

References & Resources

1. FoodSafety.gov – https://www.foodsafety.gov A comprehensive resource for food safety guidelines, recalls, and tips for consumers.
2. Centers for Disease Control and Prevention (CDC) – Food Safety – https://www.cdc.gov/foodsafety Offers data on foodborne illnesses, prevention tips, and guidance for vulnerable populations.
3. U.S. Food and Drug Administration (FDA) – Food Safety – https://www.fda.gov/food/food-safety Provides regulatory information on food safety practices, recalls, and safety alerts.
4. World Health Organization (WHO) – Food Safety – https://www.who.int/health-topics/food-safety A global perspective on food safety risks and preventive measures.
5. United States Department of Agriculture (USDA) – Food Safety and Inspection Service (FSIS) – https://www.fsis.usda.gov Includes resources on meat, poultry, and egg products, food safety education, and consumer guidelines.
6. Partnership for Food Safety Education – https://www.fightbac.org Provides educational materials on foodborne illness prevention for the public, particularly through the “Fight BAC!” campaign.
7. Mayo Clinic – Food Poisoning – https://www.mayoclinic.org/diseases-conditions/food-poisoning Offers a medical perspective on foodborne illness symptoms, treatment, and prevention.
8. National Institute of Allergy and Infectious Diseases (NIAID) – https://www.niaid.nih.gov Discusses the impact of foodborne pathogens on individuals with weakened immune systems.
9. Johns Hopkins Medicine – Food Safety Tips for Immunocompromised Individuals – https://www.hopkinsmedicine.org/health/wellness-and-prevention Offers specific advice for people with weakened immune systems regarding food safety practices.
10. SafeFood International – https://www.safefood.net Provides international guidelines and tips for maintaining food safety in various environments.