U. S. Food and Drug Administration
Center for Food Safety and Applied Nutrition
November 2000

1   Be Aware of Raw or Undercooked Foods

Foods from animals such as meat, poultry, fish, shellfish, and eggs when eaten raw or undercooked sometimes contain harmful viruses and bacteria that can pose a risk of foodborne illness. Young children, pregnant women, older adults, and those with compromised immune systems are particularly vulnerable. You are at increased risk if you suffer from liver disease or alcoholism, if you have decreased stomach acidity (due to gastric surgery or the use of antacids), or if you have a compromised immune system due to: steroid use; conditions such as AIDS, cancer, or diabetes; or treatments such as chemotherapy.

To reduce your chances of foodborne illness you should stay away from:

• Raw fish or shellfish —oysters, clams, sushi, sashimi, ceviche
• Meat or seafood ordered undercooked such as "rare" hamburger, beef, lamb, pork, or fish.
• Eggs ordered undercooked and food with uncooked egg ingredients—such as "runny" fried or poached eggs; dressings or sauces such as hollandaise, homemade mayonnaise, and Caesar salad dressing; desserts like chocolate mousse, meringue pie, and tiramisu.

Recipes vary. If you're not sure whether a ready-to-eat item contains undercooked ingredients, ask how the food is prepared.

If the item you are interested in selecting contains raw or undercooked meat, fish, shellfish, or eggs, ask if that ingredient can be eliminated. If the food is prepared to order, ask for it thoroughly cooked.

With certain foods, such as oysters on the half shell or an egg-based mousse, it may be impossible to accommodate your request for thorough cooking. In that case, simply choose something else. It is a minor inconvenience compared to the major problems caused by foodborne illness.

To learn more about foodborne illness and ways to prevent it, talk to your health care professional or your local health department, or visit the www.FoodSafety.gov web site.

FDA Model Brochure Chart of Who's at Risk, Risky Foods, and Cause of Illness

While the following model chart is included in the FDA model brochure, inclusion in a custom-designed brochure, in whole or in part, is optional. Portions of the chart may be selected for use rather than using the entire chart, if only certain portions apply based on the foods offered. For example, a food establishment serving only shucked molluscan shellfish such as oysters on the half shell, may opt to include the portion of the chart dealing with shucked molluscan shellfish and omit the other portions.

The model chart is not intended to be used independently of the brochure. Use of the chart alone constitutes noncompliance with the reminder requirement.

PDF version

Implementation Guidance for the Consumer Advisory Provision of the FDA Food Code (including Model Brochure)

Hypertext updated by cjm/dms 2001-JAN-03