In 2019, a total of 502 foodborne disease outbreaks were reported in Taiwan, with 6,935 patients and two deaths, one from the consumption of Bufo bankorensis catch and the other from plucked Chlorophyllum molybdites. More outbreaks occurred in February (68 cases), whereas the number of patients peaked in September (1,209 cases). Norovirus was identified as the most dominant confirmed etiologic agent (140 cases, 2,211 patients), while cooked composite foods (including boxed meal) were the most dominant known vehicles (25 cases, 2,189 patients). Analytic results of foodborne disease outbreaks in Taiwan can be used as reference to strengthen hygiene management, and prevent the occurrence of foodborne disease outbreaks in the future.