The Centers for Disease Control estimates that every year 76 million Americans get some kind of food poisoning, more than 300,000 are hospitalized, and approximately 5,000 people die. A 2004 analysis by the Center for Science in the Public Interest indicates that contaminated produce is responsible for the greatest number of food-borne illnesses. This article will focus on resources that will help library patrons prevent or avoid food-borne illnesses by teaching them safe food handling practices. In addition, public libraries serving local restaurants as well as community college libraries supporting food service training programs must acquire guides to setting up an HACCP (Hazard Analysis and Critical Control Point) protocol, which is now required for almost all food establishments. This is a detailed plan by which a restaurant identifies all points in its food handling processes when food might get contaminated and outlines the procedures in place to prevent contamination at those points. Such resources will provide detailed information or personal hygiene, maintaining sanitary food handling procedures, and meeting regulatory requirements.