FDA public health intervention for controlling risk factors for foodborne illness are : demonstration of knowledge, staff health controls, controlling hands as a vehicle of contamination, time and temperature parameters for controlling pathogens and consumer advisories.
Four simple steps for the prevention of foodborne illness at home are clean, separate, cook, and chill that can help protect you and your loved ones from food poisoning.
The most important thing you can do to prevent foodborne illness is by washing hands frequently and especially after using the toilet, changing a diaper, petting animal, and before preparing/ eating food.
Foods associated with foodborne illness are raw meat and poultry, raw eggs, unpasteurized milk, and raw shellfish. Foodborne illnesses can be caused contaminants, improper food handling practices and food allergies.
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