Food Safety in Correctional Facilities

People who are incarcerated are at increased risk for foodborne disease outbreaks. One study found that this group experienced six times more outbreak-associated foodborne illnesses (per 100,000 people) during 1998–2014 than people who are not incarcerated. Food safety policies in correctional facilities are set by individual jurisdictions, potentially leading to differences in training, inspections, and practices.

CDC and its partners are working on a project to reduce foodborne illnesses in these settings through wider implementation and increased education of food safety policies. CDC is working with the Integrated Food Safety Centers of Excellence, state public health officials, the Federal Bureau of Prisons, and other health partners to develop food safety resources tailored for correctional facilities. Future work will focus on partnering with jurisdictions and professional associations to advance the implementation of food safety policies.