There are many people, places and things involved to deliver food to your kitchen. Here are the basic steps of the food production chain:

In the production phase

Farmers and ranchers use good agricultural practices. These practices reduce contamination. 

In the processing phase

Trained personnel monitor food at critical control points.

In the distribution phase

Distributors use clean and chilled vehicles for food transportation. 

In grocery stores and restaurants

Managers and staff follow food code guidelines. These guidelines protect the people purchasing and eating the food.

After you bring your food home

You follow safe food handling practices to help prevent foodborne illness.

Why are these steps important?

Contamination can happen at any point in the food production chain. For example:

In the production phase

Fields sprayed with contaminated water can cause fruits and vegetables to be contaminated. But, good agricultural practices can prevent this from happening.

In the processing phase

If germs contaminate the surfaces of storage bins, germs can spread to foods that touch these surfaces. But, if storage bins are kept clean, this can be prevented.

In the distribution phase

If food is not refrigerated properly on a transportation truck, bacteria can grow. But, keeping vehicles properly chilled can help prevent the growth of harmful bacteria.

In grocery stores and restaurants

If an employee comes to work sick and does not wash their hands carefully, they can spread germs on to food. But, if food code guidelines are followed, this can be prevented.

After you bring your food home

If raw meat juices drip on to fruits, vegetables, or other foods you plan to eat without cooking, this can spread bacteria. But, by separating your food carefully, you can prevent this from happening.