From the Academy Public Policy News| Volume 120, ISSUE 4, P660-662, April 2020

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The Safe Recipe Style Guide: A New Tool to Improve Food Safety

Published:March 18, 2020DOI:
      The Centers for Disease Control and Prevention estimates that 48 million people become sick as a result of foodborne illness every year, producing around 128,000 hospitalizations and resulting in 3,000 deaths.
      Centers for Disease Control and Prevention
      Foodborne illnesses and germs.
      Although researchers have identified more than 250 foodborne diseases and regularly share information on foodborne germs and illness symptoms through a variety of channels, new research verifies that many consumers may still practice poor food safety hygiene. Registered dietitian nutritionists (RDNs) work frequently with the populations at the greatest risk for foodborne illness: pregnant women, young children, older adults, and people with weakened immune systems from conditions such as diabetes.
      Centers for Disease Control and Prevention
      Foodborne illnesses and germs.
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        • Centers for Disease Control and Prevention
        Foodborne illnesses and germs.
      1. Fight Bac! Food safety leadership: An environmental scan.
      2. Safe Recipe Style Guide.
        Date accessed: December 3, 2019
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        RTI International, Research Triangle Park, NC2019
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        • Godwin S.
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        Recipe modification improves food safety practices during cooking of poultry.
        J Food Protect. 2016; 79: 1436-1439
      3. Fight Bac! Partnership & history.
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        • Brandenberger L.P.
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        Food safety and fresh produce: An update.
      4. US Department of Agriculture, Food and Nutrition Service. Team Nutrition recipes.
      5. ChooseMyPlate. Welcome to MyPlate kitchen!.
        Date accessed: December 3, 2019
      6. US Department of Agriculture Foods Product Information Sheets and Recipes. Household programs.


      E. Kranias is grassroots advocacy coordinator, Academy of Nutrition and Dietetics, Washington, DC.


      H. Thesmar is chief food and product safety officer and SVP food safety, Food Marketing Institute, Food and Culinary Professionals dietetic practice group chair-elect, Arlington, VA.