Which of these is the federal government's best advice to minimize the incidence of foodborne illness?

The FDA Food Code is recognized as the federal government's best guidance to minimize the incidence of foodborne illness because it provides comprehensive recommendations for food safety practices in retail food services. It outlines standards and guidelines that address proper food handling, cooking, storage temperatures, and hygiene practices. This code is developed by the Food and Drug Administration in collaboration with various stakeholders, including public health officials, and is updated regularly based on the latest scientific research and epidemiological data.

By adopting the FDA Food Code, food establishments can implement effective procedures to reduce the risk of contamination and safeguard public health. The code serves as a model for states and local jurisdictions to adopt and adapt within their own regulations, enhancing food safety across the country.

While the USDA establishes regulations for meat, poultry, and egg products, and the EPA implements policies concerning food environment and pesticide usage, these areas do not encompass the full range of practices necessary to minimize foodborne illness in a broader scope. The CDC provides valuable criteria for reporting and understanding foodborne illness outbreaks, but it does not provide the direct operational guidance that the FDA Food Code offers for preventive measures in food handling and preparation.