Why Foodborne Illnesses Spiked in 2024 and What Foodservice Operations Should Do Now

Foodborne illnesses increased significantly in 2024, with 1,392 illnesses reported, an increase of just under 25% from 2023. Hospitalizations and deaths resulting from foodborne illnesses more than doubled when compared to the year before. For foodservice professionals, this spike isn’t just a statistic, it’s a call to action. From restaurants and institutional kitchens to cafeterias and catering operations, the entire foodservice ecosystem must re-examine how it safeguards public health.

While fluctuation in foodborne illness numbers is expected year to year, the rise in 2024 was sharp enough to raise red flags. Part of the cause for the increase was an unusual number of multistate outbreaks involving well-known brands and including a large number of individuals.

If you’re managing or working in foodservice, these trends should be a cause for renewed diligence. Not only are foodborne illness outbreaks dangerous and costly, but they also damage trust with customers and regulators. With the busy summer months approaching, here are some steps you can take now to keep your food safety programs running at full strength:

• Make sure all staff, both new and veteran, are routinely trained in core food safety practices. This includes everything from proper handwashing and glove use to understanding safe temperatures for storage and cooking. Short, regular refreshers can help reinforce habits.
• Time and temperature control remains one of the most critical components of food safety. Use calibrated thermometers, monitor refrigeration logs, and ensure hot foods are held at safe temperatures throughout service.
• Work only with vendors who can provide proof of food safety compliance. Ask about their recall procedures, handling protocols, and third-party audits. This is especially important with fresh produce, dairy, and meat.
• With illness risks rising, deep cleaning and proper sanitizing are more important than ever. Revisit your cleaning checklists and ensure they’re being followed rigorously, particularly in high-touch and high-risk areas like prep surfaces and coolers.
• Have a plan in place in case your operation is linked to a foodborne illness. This includes tracing product sources, notifying health departments, and communicating with the public. A swift, honest response can help minimize damage to your brand.

The 2024 rise in foodborne illnesses is a wake-up call for the entire industry. It’s not enough to rely on past practices or assume “it won’t happen to us.” Managers must be proactive, treating it not as a regulatory box to check, but as a core part of their mission.

Investing in food safety isn’t just about avoiding illness—it’s about creating a culture where customers feel confident, employees are empowered, and operations are protected from costly disruptions. The tools and knowledge are available. Now it’s up to foodservice leaders to put them into practice Risk Nothing.