Food Safety Resources

Address environmental causes of foodborne illnesses with our free food safety resources below.

Tools and Guidance
Image of the cover of the NEARS manual

Is your jurisdiction registered? Capture environmental assessment data from foodborne illness outbreaks to help prevent outbreaks associated with restaurants and other food venues.

Graphic image of a chef.

Infographic on Cooking Chicken Liver – Learn the importance of cooking chicken liver to 165°F.

Infographic on Contributing Factors – Learn about contributing factors to outbreaks and how you can identify them during outbreak investigations.

Infographic on Kitchen Manager Certification – Learn more about restaurant food safety and the importance of kitchen manager certification.

Infographic on Preventing Foodborne Illness – Learn how we help prevent foodborne illness outbreaks by understanding the environmental factors contributing to them.

Image of the cover of the NEARS manual

Peruse our research findings and recommendations on restaurant food safety topics such as sick food workers, hand hygiene, and kitchen manager certification.

Photo of raw chicken being cut properly.

Find tools from funded health department partners working to reduce foodborne illness and outbreaks in their communities; for example, multilingual training materials for restaurants on how to prevent campylobacter.

EATS logo is a circle with EATS in the middle and 3 stars

Practice skills in an interactive virtual environment and learn to conduct environmental assessments as part of outbreak investigations.


Improve your knowledge, skills, and resources to address the environmental health impacts of emergencies and disasters on food safety and other topics.

EPHOC instructor screen

Access comprehensive workforce development resources for environmental public health practitioners with this free package of 15 e-learning courses on food protection and other topics.

Two food workers talking to each other.

Managers need to know if their workers are sick so they can decide if they should handle food. Do the Food Code, HIPAA, and ADA address this topic?

Tomatoes in plastic bins.

More than half of foodborne illness outbreaks are associated with restaurants. Learn about our research program to identify environmental causes of outbreaks in the restaurant setting.

A food thermometer and a piece of raw chicken.

Access studies on how restaurants handle specific foods (e.g., beef, poultry, eggs, tomatoes, leafy greens) associated with outbreaks.

Image of a chef speaking with a kitchen manager.

Explore studies on restaurant food safety practices (food cooling, food preparation, handwashing, sick workers, kitchen manager certification, and others).

2 couples dining in a restaurant

Review studies on outbreak characteristics and other topics.

photo of a bunch of spinach

Read about our watershed-scale investigation of the outbreak, including the potential effects of irrigation water quality.

Image of a shelf of publications

Explore our food safety publications.

Page last reviewed: June 18, 2020