Georgia Jones, Ph.D.

　　Department of Nutrition and Health Sciences, University of Nebraska Lincoln, USA

　　While the majority of the foodborne illnesses that make the news involve food corporations and restaurants, most foodborne illnesses occur at home, especially at large family gatherings. Overtime, consumers have become less knowledgeable about food, relying more on processed and convenience products. These products help consumers prepare a meal in less time and with less difficulty. Preparing these products require little more than ‘dump and stir’ allowing the consumer to prepare a dinner with less knowledge. Additionally, consumers are further remove from farms that produce food. To educate consumers on food safety, universities and the government have developed food safety programs. Programs include Fight Bac^®, 4 Day Throw Away, and Be Food Safe. Programs such as ServSafe and SafeMark train employees that work in food service. Together, these programs work to prevent foodborne illnesses.