Objective This study aimed to provide a basis for proposing corresponding preventive measures by analyzing the epidemiological characteristics of foodborne disease outbreak events from 2015 to 2021.Methods The foodborne disease outbreaks reported in Tai’an City through the “National Foodborne Disease Outbreak Surveillance System” from 2015 to 2021 were collected for descriptive epidemiological analysis.Results A total of 375 foodborne disease outbreaks were reported from 2015 to 2021， with 1 943 cases of illness and 279 cases of hospitalization， and no death was reported. There were 365 outbreaks （97.33%） with fewer than 30 cases of illness. The second and third quarters saw the high incidence seasons of foodborne disease outbreaks； the number of events was 298， accounting for 79.47%. The largest number of events and cases occurred in the catering service place， accounting for 53.33% （200/375） and 69.58% （1 352/1 943）， respectively. Secondly for family food safety， the number of events and disease cases accounted for 41.07% （154/375） and 21.62% （420/1 943） of all outbreaks， respectively. The highest number of events with unknown pathogenic factors accounted for 89.87% （337/375） of all outbreaks. In the events in which the causal factors （microbiological， microbial， and chemical contamination） were identified as many， all factors accounted for 39.47% （15/38）. Eight of the chemical events caused by pesticide residues were in domestic leeks； six cases of nitrite poisoning were in catering service places.Conclusion The supervision of catering service places and training of employees on the basic knowledge of food hygiene should be strengthened. Furthermore， the publicity of family food safety knowledge and technical guidance for the use of pesticides in family self-grown leeks should be strengthened. The capacity of epidemiological investigation and laboratory testing and the rate of detection of clear pathogenic factors should be improved.