Food Safety Day: Ways to reduce risk of foodborne illnesses

Every time we sit down to eat, we trust that the food on our plate is safe. But behind that simple act lies a complex network of science, regulation, and responsibility — a system that protects billions of people daily.

On June 7, the world comes together to recognize this vital effort on World Food Safety Day, an initiative championed by the World Health Organization (WHO) and the Food and Agriculture Organization (FAO) of the United Nations.

This year’s theme, “Food Safety: Science in Action,” shines a spotlight on the powerful role science plays in keeping our food safe from farm to fork.

But while scientists, governments, food producers, and health agencies have vital roles in ensuring the safety of what we eat, the responsibility doesn’t stop there.

Individuals and families also play a crucial part in reducing the risk of foodborne illnesses, and it often begins right in the kitchen.

Here are five simple but powerful actions you can take to reduce risks for yourself and your home:

1. Practice Good Hygiene

Always wash your hands with soap before and after handling food. Keep utensils, cutting boards, and kitchen surfaces clean to prevent the spread of harmful bacteria.

2. Cook Food Thoroughly

Undercooked meats, eggs, and seafood can carry dangerous pathogens. Make sure food is cooked to the right temperature to kill germs and keep your meals safe.

3. Store Food Safely

Perishable items should be refrigerated promptly. Keep raw foods separate from cooked ones to avoid cross-contamination.

4. Check Expiry Dates

Always read food labels carefully. Avoid using items that are past their expiry date or show signs of spoilage.

5. Support Smart Food Policies

Get involved in your community by promoting food safety education and supporting leaders who prioritize science-based health regulations.

By making these everyday choices, you help build a safer food system for yourself, your family, and your wider community. On this Food Safety Day, let’s remember: reducing the risk of foodborne illness starts with each of us.