The cost of foodborne illness is enormous. In the EU, the cost of foodborne illnesses to the economy has been estimated at over 100 billion a year. Additionally, the symptoms of many foodborne illnesses, such as nausea, vomiting, diarrhea, and abdominal cramps, can be debilitating and last for several days. Foodborne illnesses are caused by microorganisms that are present on raw fruits and vegetables, as well as on foods that come into contact with these foods. In order to reduce the chance of contracting a foodborne illness, it is important to follow a few simple food safety and hygienic guidelines. Food safety and hygienic practices are critical to reducing the risk of contracting a foodborne illness. These practices include the following- Reduce the amount of time the food is exposed to food or water by storing it in sealed containers or dispensing it from self-service facilities. Prevent cross-contamination by using separate cutting boards and utensils for raw meat, poultry, and seafood, and storing these foods in sealed containers or dispensing them from self-service facilities. Keep work surfaces clean, sanitize cooking equipment regularly, and maintain cold storage at proper temperatures by following proper clean-up and sanitization procedures. Prevent accidental food contamination by keeping food away from sources of contamination such as insects, rodents, and other animals. Prevent cross-contamination of ready-to-eat foods by following the below food safety and