Healthy People 2030 Committee
About the committee
The HP 2030 Foodborne Illness Reduction Committee brings together federal, state, local, food industry, academia, associations, and consumer groups to achieve the Healthy People 2030 foodborne illness reduction objectives.
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Continue to advance implementation of Healthy People 2030 Foodborne Illness Reduction priorities in the areas of:
- Reducing STEC from leafy greens/produce,
- Reducing salmonellosis from poultry, and
- Reducing norovirus at retail.
Advance implementation of recommendations coming out of the Roadmap to Foodborne Illness Reduction via Healthy People 2030 Meeting held in January of 2020, and the Foodborne Illness Reduction via Healthy People 2030 Meeting in 2022.
Develop a Policy Subcommittee and identify policy opportunities to achieve Healthy People 2030 Foodborne Illness Reduction Objectives.
Identify recommendations and action steps by key stakeholder group to achieve priority illness reduction objectives. (e.g., professional associations; federal, state, and local government; industry sector; academia; consumer groups).