Ensuring food safety and addressing the impact of climate change are both immense concepts. Food production systems must continue to evolve in order to develop food safety management programs and identify emerging risks linked to climate change. There are an infinite number of crosscutting issues regarding climate change and health. The changing climate of the globe manifests itself in fluctuating temperatures, intense storms, droughts, and fluctuating sea levels. These environmental variables in turn may increase the risk of foodborne disease transmission through our foods and increase the need for vigilance and risk mitigation at the preharvest level. While the influence of climate change is untold, four cases are discussed here, including waterborne disease, seafood, production of fruits and vegetables, and mycotoxins. Changes relative to climate have been documented at the preharvest level for these issues. Change must be addressed alongside education and research to safeguard the human health effects of climate change.