In August 2010, thousands of people across the United States were poisoned by eating eggs unknowingly tainted with Salmonella enteritidis bacteria. Following a lengthy investigation, the owners of the facility where the outbreak began were sentenced to three months in prison. This is not a one-off case; poor food safety practices are responsible for several outbreaks and often end in incarceration. Filthy hen houses, diseased fruit storage, and negligent food processing may be the last thing we want to imagine, but these practices have much to teach today\u27s food producers. This article first examines how poor food production practices can lead to an environment ripe for spread of disease and an unacceptable level of contamination. Then, it explores what companies can do to prevent such unacceptable conditions, decrease the likelihood and severity of an outbreak and, of course, avoid incarceration
