Food safety information and resources for Connecticut consumers, producers, processors, retailers, and others to help produce and prepare safer food.
The CDC estimates that each year roughly 48 million people get sick; 128,000 are hospitalized; and 3,000 die of foodborne illness.
The safety of our food supply is the responsibility of all who grow, process, sell, prepare and eat food.
Choices made regarding the safe production, processing, preparation and consumption of food should be based on current science-based safe handling guidelines.
