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EHS-Net Publications by Study Topic

This page lists EHS-Net food safety publications grouped by study topic.

Restaurant Food Handling and Food Safety Practices

Foods associated with foodborne illness

Beef Grinding Logs Study
Study objective: To describe recordkeeping practices of beef grinding activities in retail establishments.

Publication: Recordkeeping practices of beef grinding activities at retail establishments. [PDF - 283 KB] J Food Prot. 2011;74(6):1022-4. Article discusses results from study on recordkeeping practices of beef grinding activities in retail establishments.

Study findings in plain language: Beef grinding records kept by retail stores.

Chicken Handling Practices Study
Study objective: To describe restaurant chicken preparation and cooking practices and kitchen managers’ food safety knowledge concerning chicken.

Publication: Frequency of inadequate chicken cross contamination prevention and cooking practices in restaurants. [PDF - 77 KB] J Food Prot. 2013;76(12):2141–2145.

Study findings in plain language: How restaurants prepare and cook chicken.

Egg Handling Practices Study
Study objective: To identify the prevalence of high-risk egg-handling practices and establishment policies in restaurants that serve breakfast all day.

Publication: Prevalence of high-risk egg-preparation practices in restaurants that prepare breakfast egg entrees: An EHS-Net study. [PDF - 521 KB] J Food Prot. 2004;67:1444-50.

Study findings in plain language: How restaurants prepare eggs.

Ground Beef Handling Practices Study
Study objective: To evaluate ground beef handling practices in restaurants.

Publication: Ground beef handling and cooking practices in restaurants in eight states. [PDF - 318 KB] J Food Prot. 2013;76(12):2132-40. doi:10.4315/0362-028X.JFP-13-126

Study findings in plain language:

Leafy Greens Handling Practices Study
Study objective: To describe restaurant leafy greens preparation practices.

Publication: Handling practices of fresh leafy greens in restaurants: receiving and training. [PDF - 165 KB] J Food Prot. 2013;76(12):2126-31.
Study findings in plain language: How restaurants receive leafy vegetables.

Tomato Handling Practices Study
Study objective: To identify the types of tomatoes used in restaurants, describe tomato-handling practices, and to identify factors associated with safer tomato-handling practices.

Publication: Tomato handling practices in restaurants. [PDF - 109 KB] J Food Prot. 2009;72(8):1692-8. Article discusses study to collect descriptive data on tomato handling practices (tomato receiving, storing, washing, cutting, and holding practices) in restaurants.

Study findings in plain language: How restaurants handle tomatoes.

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Food handling practices associated with food safety

Food Allergens Practices Study
Study objective: To describe knowledge and attitudes of restaurant managers, food workers, and servers about food allergies and to identify factors linked with their knowledge and attitudes.

NEW! Publication: Food allergy knowledge and attitudes of restaurant managers and staff: an EHS-Net study. [PDF - 176 KB] J Food Prot. 2016;79(9):1588-98.

NEW! Study findings in plain language: Food allergies: Knowledge and attitudes of restaurant managers and staff.

Hand Hygiene Study
Study objective: To describe restaurant food workers' hand hygiene practices and identify factors associated with safe hand hygiene practices.

Publication: Factors related to food worker hand hygiene practices. [PDF - 489 KB] J Food Prot. 2007;70(3):661-6.

Study findings in plain language: Food worker handwashing and restaurant factors.

Publication: Food worker hand washing practices: an EHS-Net observation study. [PDF - 288 KB] J Food Prot. 2006;69(10):2417-23.

Study findings in plain language: Food worker handwashing and food preparation.

Ill Food Worker Study
Study objective: To describe restaurant practices concerning ill workers and the frequency with which food workers work while ill with vomiting or diarrhea and to identify restaurant and worker characteristics linked with working with vomiting or diarrhea.

Publication: Factors associated with food workers working while experiencing vomiting or diarrhea. [PDF - 190 KB] J Food Prot. 2011;74(2):215-20.

Study findings in plain language: Food workers working when they are sick.

Publication: Food worker experiences with and beliefs about working while ill. [PDF - 157 KB] J Food Prot. 2013;76(12):2146-54.

Study findings in plain language:

Publication: Managerial practices regarding workers working while ill. [PDF - 100 KB] J Food Prot. 2015;78(1):187-95.

Study findings in plain language: Food manager practices about workers working when they are sick.

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Food Workers’ Food Preparation Practices Focus Group Study
Study objective: 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.

Publication: Factors impacting food workers’ and managers’ safe food preparation practices: a qualitative study. [PDF - 289 KB] Food Prot Trends. 2005;25:981-90.

Study findings in plain language: Factors affecting safe food preparation by food workers and managers.

Food Workers’ Food Preparation Practices Population Study
Study objective: To determine self-reported prevalence of food service workers’ safe and unsafe food preparation practices at the population level.

Publication: Food service workers’ self-reported food preparation practices: an EHS-Net study. Int J Hyg Environ Health. 2005;208(1–2):27-35.

Study findings in plain language: Food safety practices of restaurant workers.

Restaurant Food Cooling Practices
Study objective: To collect descriptive data on food cooling processes and practices in restaurants.

Publication: Quantitative analysis of restaurant data to determine best cooling practices. [PDF - 640 KB] J Food Prot. 2015;78(4):778-83.

Study findings in plain language: Best Food Cooling Practices for Restaurants.

Publication: Restaurant food cooling practices. [PDF - 435 KB] J Food Prot. 2012;75(12):2172-8.

Study findings in plain language: How restaurants cool food.

Restaurant Manager and Worker Food Safety Certification Study
Study objective: To examine the relationships among kitchen manager and worker food safety certification, food safety knowledge, restaurant and manager characteristics, and foodborne illness risk factors observed in restaurants.

Publication: Restaurant manager and worker food safety certification and knowledge. [PDF - 485 KB] Foodborne Pathog Dis. 2014;11(11):835-43.

Study findings in plain language: Food safety certification and knowledge.

Retail Deli Food Safety Practices Study
Study objective: To describe

  • How often deli slicers are fully cleaned as often as FDA recommends (every 4 hours) and
  • Deli, manager, and worker traits related to how often slicers are cleaned.

Publication: Brown LG, Hoover R, Ripley D, Matis B, Nicholas D, Hedeen N, et al. Retail deli slicer cleaning frequency — six selected sites, United States, 2012. MMWR. 2016;65(12):306-10.

Study findings in plain language: How often retail delis clean their slicers.

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Restaurant-related Foodborne Illness Outbreaks

Evaluation of Outbreak and Nonoutbreak Restaurants
Study objective: 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.

Publication: Systematic environmental evaluations to identify food safety differences between outbreak and nonoutbreak restaurants. [PDF - 195 KB] J Food Prot. 2006;69(11):2697-702.

Study findings in plain language: Food safety differences between restaurants linked and not linked to outbreaks.

Foodborne Illness Outbreak Study
Study objective: 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.

Poster presentation: Understanding foodborne disease outbreaks using environmental assessment. [PDF - 77 KB] Presented at the Conference on Emerging Infectious Diseases Biannual Meeting; 2008 March 16-19, Atlanta.

Retail Food Safety Programs

Environmental Health Specialists’ Inspection and Outbreak Investigation Practices Focus Group Study
Study objective: To evaluate environmental health specialists’ restaurant inspection and foodborne illness outbreak investigation practices.

Publication: Environmental health specialists’ self-reported foodborne illness outbreak investigation practices. [PDF - 330 KB] J Environ Health. 2008;70(6):16-21.

Study findings in plain language: How environmental health specialists investigate outbreaks.

Manager Certification and Inspection Scores Study
Study objective: To determine if the presence of a certified kitchen manager results in fewer critical violations.

Publication: Certified kitchen managers: do they improve restaurant inspection outcomes? [PDF - 310 KB] J Food Prot. 2009;72(2):384-91. Article examines relationships between the results of routine restaurant inspections and the presence of a certified kitchen manager.

Study findings in plain language: Kitchen manager certification study and food safety.

General Public’s Beliefs About Gastrointestinal Illness

Beliefs About Sources of Gastrointestinal Illness Population Study
Study objective: To increase understanding of the population’s experiences with and beliefs about gastrointestinal illness.

Publication: Beliefs about meals eaten outside the home as sources of gastrointestinal illness. [PDF - 207 KB] J Food Prot. 2005;68(10):2184-9.

Study findings in plain language: Beliefs that restaurant meals made people sick.

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