The Centers for Disease Control and Prevention recently reported that incarcerated individuals are six times more likely to experience foodborne illness outbreaks compared to the general public. This session will share the latest findings on foodborne outbreaks in correctional facilities, including a survey of correctional workers' knowledge, attitudes, and practices, along with evidence-based prevention strategies from the CDC's Model Food Safety Practices.

• Review the disproportionate rates of outbreak-associated foodborne illness in correctional facilities
• Discuss survey results on correctional workers' knowledge, attitudes, and practices relating to food safety
• Describe the CDC's new, practical guidance on food safety for all levels of correctional facilities

Level: Intermediate