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Food Safety Projects

This page lists current and completed EHS-Net food safety projects grouped by focus area.

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

Restaurant-related Outbreaks

EHS-Net food safety studies with a focus on characteristics of foodborne illness outbreaks. For example, one study describes differences between restaurants linked with outbreaks and restaurants not linked with outbreaks.

  • Evaluation of Outbreak and Nonoutbreak Restaurants to identify pathogens and contributing factors associated with restaurant-related foodborne illness outbreaks and food-safety differences between outbreak and nonoutbreak restaurants, through systematic environmental evaluations.
  • Foodborne Illness Outbreak Study to identify contributing factors to foodborne illness outbreaks in food-service facilities and to describe the characteristics, policies and practices of those facilities. Food-service facilities include restaurants, delis, cafeterias, schools, nursing homes, etc.

General Public’s Beliefs About Gastrointestinal Illness

EHS-Net food safety study with a focus on the general public’s beliefs about gastrointestinal illness.

Restaurant Food Handling and Food Safety Practices

EHS-Net food safety studies with a focus on restaurant and food worker food handling and food safety practices.

Foods Associated with Foodborne Illness

Studies in this section focus on foods associated with foodborne illness. These include studies on restaurant food handling and food safety practices concerning beef, eggs, and tomatoes.

Food Handling Practices Associated with Foodborne Illness

Studies in this section focus on food handling practices associated with foodborne illness. These include publications on hand hygiene, the behavior of ill food workers, and food workers’ general food safety practices.

  • 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 food cooling practices in restaurants.
  • Food Workers’ Food Preparation Practices Focus Group Study to evaluate behavioral factors, barriers, and motivations that influence safe food-handling practices in food-service establishments
  • Food Workers’ Food Preparation Practices Population Study to determine self-reported prevalence of food service workers’ safe and unsafe food preparation practices at the population level.
  • Hand Hygiene Study to describe restaurant food workers' hand hygiene practices and identify factors associated with safe hand hygiene practices.
  • Ill Food Worker Study to describe the frequency with which food workers work while experiencing vomiting or diarrhea and factors associated with working with these symptoms.
  • 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.
  • Kitchen Manager/Person in Charge (KM/PIC) Certification Study to examine the relationships among kitchen manager certification, kitchen manager food safety knowledge, restaurant food handling policies, and foodborne illness risk factors observed in restaurants, such as improper holding, inadequate cooking, poor personal hygiene, and cross contamination.
  • Microwave Use Study to determine whether a larger study assessing microwave oven practices in food establishments is justified.

Retail Food Safety Programs

EHS-Net food safety projects and study objectives with a focus on environmental health retail food safety programs. For example, one study describes environmental health specialists’ foodborne illness investigation practices.

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