Food safety begins with the food producers and farmers involved in agricultural production. Producers should use appropriate types and levels of pesticides, fertilizers, and veterinary drugs. Retailers must ensure proper food handling at all stages of transport and delivery. According to a 2002-03 study, 65% of foodborne illness outbreaks in restaurants in the United States were caused by direct transmission from an infected employee.
Thus, food service companies must train employees to understand the causes of foodborne illness and the best practices for avoiding contamination, such as not handling food when infected, washing hands properly, and not touching food to be served with bare hands.
