The Vital Role of Public Health in Ensuring Food Safety

Food-borne illnesses affect millions each year, but regulations and oversight help keep the public safe

Published on Feb. 9, 2026

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One in six people in the U.S. become sick from contaminated food each year. However, food production, transportation, and preparation is regulated and monitored according to guidelines that keep the public safe and producers and retail establishments in business. Food safety regulations address all aspects of food handling, from "farm to table," and are overseen by multiple agencies. Health department inspectors work in an educational capacity to ensure businesses follow guidelines and the public remains protected.

Why it matters

Lack of legal oversight in the past allowed bad actors in the food industry to use harmful ingredients and dangerous manufacturing practices. The first food safety laws, passed in 1906, were a response to public outcry over these issues. Since then, additional acts have been passed to keep the food and drug supply safe and protect the public. Ongoing regulation and inspection is vital to preventing widespread food-borne illness outbreaks.

The details

Food safety regulations cover pest prevention, cross-contamination, hygiene/sanitation, safe storage and cooking temperatures, and proper waste disposal. The FDA publishes guidelines in the Food Code, which states then adopt into their own regulations. Health department inspectors work to educate businesses on following guidelines, with the goal of keeping the public safe and businesses successful. Inspections are timed based on factors like the amount of food served and whether the establishment serves high-risk populations. Complaint-based inspections can also be conducted.

  • The first food safety laws, the Pure Food and Drug Act and the Federal Meat Inspection Act, were passed in 1906.
  • The CDC began keeping records of foodborne illness related deaths and tracking outbreaks in 1970.
  • In 1996, the CDC established a national laboratory network to identify outbreaks more quickly.

The players

Theodore Roosevelt

The U.S. President who commissioned a study of the meat packing industry, which prompted the passage of the first food safety laws in 1906.

Centers for Disease Control and Prevention (CDC)

The U.S. agency that began keeping records of foodborne illness related deaths and tracking outbreaks in 1970, and established a national laboratory network in 1996 to identify outbreaks more quickly.

U.S. Food and Drug Administration (FDA)

The federal agency that publishes food safety guidelines in the Food Code under the retail food protection program.

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The takeaway

Ongoing regulation and oversight of the food industry is critical to protecting public health and preventing widespread food-borne illness outbreaks. While the system is not perfect, the work of government agencies and health departments helps ensure the safety of the food supply and holds businesses accountable for following food safety guidelines.