Food Safety Projects

This page lists current and completed EHS-Net food safety projects.

Citations for EHS-Net publications are available by Study Topic or by Citation.

Current Projects

Chicken-Handling Practices Study to collect descriptive data on chicken handling and cooking practices in restaurants.

Food Allergens Study to describe restaurant managers’ and workers’ food allergen knowledge, attitudes, policies, and practices.

Food Cooling Practices Study to collect descriptive data on cooling procedures of potentially hazardous foods in restaurants.

Kitchen Manager/Person in Charge Certification Study to examine the relationship between KM/PIC certification, food safety knowledge, and attitudes. The study will describe and compare the food safety knowledge levels and attitudes of certified KM/PIC and non-certified KM/PIC.

Leafy Greens Study to collect descriptive data on the storage and preparation policies and practices of leafy greens prepared for raw consumption.

Listeria Retail Deli Study to describe deli food safety practices and deli worker actions that could lead to cross contamination and to identify factors associated with food safety practices.

Microwave Use Study to determine whether a larger study to assess associations between microwave oven usage in food establishments and foodborne illness.

Completed Projects

• Beef Grinding Logs Study
• Beliefs About Sources of Gastrointestinal Illness Population Study
• Egg Handling Practices Study
• Environmental Health Specialists’ Inspection and Outbreak Investigation Practices Focus Group Study
• Evaluation of Outbreak and Nonoutbreak Restaurants
• Food Workers’ Food Preparation Practices Focus Group Study
• Food Workers’ Food Preparation Practices Population Study
• Foodborne Illness Outbreak Study
• Ground Beef Handling Practices Study
• Hand Hygiene Study
• Ill Food Worker Study
• Manager Certification and Inspection Scores Study
• Tomato Handling Practices Study

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