About half of all food in the U.S. is consumed outside the home--in universities, hospitals, stadiums, event centers, mess halls, and corporate cafeterias. Most meals in these settings are safe and there are--thankfully--few outbreaks of foodborne illness. But we can make our meals even safer by ensuring that workers get the training they need to avoid outbreaks--especially bacterial food poisoning resulting from improper food storage, poor temperature control, and contamination from food handlers. Safety first.