Food Safety

Many people do not think about food safety until a food-related illness affects them or a family member. While the food supply in the U.S. is one of the safest in the world, the Center for Disease Control (CDC) estimates that 76 million people get sick, more than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness. Preventing foodborne illness and death remains a major public health challenge.

As a society of consumers of commercially prepared food, where the average family eats half of their meals outside the home, we are all susceptible to food borne illnesses. The average person will experience 15 episodes of food borne infectious disease during their lifetime.

The Bureau of Food Protection at the Salt Lake Valley Health Department works to protect the health of SaltLake County residents and visitors by preventing exposure to harmful levels of environmental agents of disease and injury found in food. Activities of the Food Protection Bureau include identifying deficiencies in the food service delivery systems; collecting and evaluating surveillance data on diseases associated with poor sanitation; training industry professionals; writing and interpreting county food safety standards; and creating partnerships with industry to enhance food safety and protect the public. In Salt Lake County, there are over 3,800 food service facilities that require routine inspection 1 - 4 times each year.

In 2005, the SLVHD Bureau of Food Protection:

• Conducted 8,100 food related services throughout Salt Lake County
• Responded to 497 food-related complaints
• Conducted 1077 temporary food booth inspections
• Conducted 448 mass gathering inspections

Additionally, the Bureau of Food Protection works closely with the Bureau of Infectious Disease and the Bureau of Epidemiology in the event of a foodborne illness outbreak.