This document discusses food safety and preventing foodborne illness. It notes that microorganisms like bacteria and viruses are everywhere and can make people sick if food is improperly handled. The five keys to safer food handling outlined are: keep surfaces and hands clean; separate raw and cooked foods; cook foods thoroughly, especially meat and seafood; keep foods at safe temperatures by refrigerating promptly and not leaving foods out for over two hours; and use safe water and raw materials by washing produce and not consuming expired foods. Proper food handling can help prevent many foodborne illnesses.