Where is food safety most important?

In the United States, food safety is most important for the most vulnerable populations: those who lack consistent access to fresh food, those who work in unsafe conditions to produce our food, and those who bear the greatest health risks when the system fails.

Food safety is most critical for vulnerable groups such as babies and young children, pregnant women, the elderly, those with weakened immune systems, and low-income or food insecure communities. These groups face disproportionate health risks when food safety fails. Food deserts—areas lacking fresh and affordable healthy food—are more common in low-income communities, leading to reliance on more processed or potentially unsafe food options.

The main food safety practices that everyone can follow include: clean hands and work surfaces, avoiding cross-contamination, proper cooking to correct temperatures, and proper refrigerating to prevent bacterial growth.

At the national level, the FDA regulates approximately 80% of the U.S. food supply, covering produce, dairy, seafood, and packaged goods. The USDA primarily handles meat, eggs, and poultry. Local and state governments conduct inspections of restaurants, food courts, and retail establishments, often with stricter standards than federal agencies.

Globally, the WHO estimates that 600 million people suffer from foodborne illnesses annually, causing 420,000 deaths. This underscores why food safety matters most in communities with the least resources to protect themselves. Food justice demands that these protections reach everyone equally.