This page contains study tools for all completed EHS-Net food research multisite studies. To increase transparency and aid future research that is consistent with the types of questions and data EHS-Net has been collecting, we are posting these files from our completed work.
Study tools are documents that describe in detail how the study was conducted. They can include the following:
- Study protocols, which describe the goals of the study and how it will be conducted or was conducted.
- Data collection instruments, which are the documents used to collect data for the study. These can include interview and observation forms.
- Data collection instructions, which describe in detail how to use the data collection instruments.
When applicable, these studies were reviewed before initiation by the Centers for Disease Control and Prevention’s Institutional Review Board at its Human Research Protection Office and the Office of Management and Budget for Paperwork Reduction Act compliance.
We strongly encourage you to read the publications based on these studies before reviewing these study tools or using them to develop your own studies.
The tools contain a combination of study protocols, data collection instruments, and data collection instructions; however, all three items may not be included in every study.
- Beef Grinding Logs Study [PDF - 76 KB] describes recordkeeping practices of beef grinding activities in retail establishments.
- Chicken-Handling Practices Study [PDF - 804 KB] describes chicken handling and cooking practices in restaurants.
- Food Cooling Practices Study [PDF - 394 KB] describes cooling practices of potentially hazardous foods in restaurants.
- Egg-handling Practices Study [PDF - 96 KB] describes high-risk egg-handling practices and policies in restaurants.
- Ground Beef Handling Practices Study [PDF - 358 KB] describes ground beef handling practices and the use of irradiated ground beef in restaurants.
- Hand-hygiene Study [PDF - 409 KB] describes restaurant food workers' hand hygiene practices and identify factors associated with safe hand hygiene practices.
- Ill Food Worker Study [PDF - 420 KB] describes the frequency with which food workers work in restaurants while experiencing vomiting or diarrhea and identify factors associated with working with these symptoms.
- Leafy Greens Study [PDF - 479 KB] describes the storage and preparation policies and practices of leafy greens prepared for raw consumption in restaurants.
- Microwave Use Study [PDF - 111 KB] describes microwave oven use in restaurants.
- Tomato Handling Practices Study [PDF - 508 KB] describes tomato-handling practices in restaurants.
- Page last reviewed: April 6, 2012
- Page last updated: April 17, 2012
- Content source: