Food Safety Resources
Address environmental causes of foodborne illnesses with our free food safety resources below.
Tools and Guidance
Read the reports and check out the new food safety indicator on state adoption of selected foodborne disease-related provisions from the 2013 Food and Drug Administration (FDA) Food Code.
Is your jurisdiction registered? Capture environmental assessment data from foodborne illness outbreaks to help prevent outbreaks associated with restaurants and other food venues.
Learn about contributing factors to outbreaks and how you can identify them during outbreak investigations.
Learn more about restaurant food safety and the importance of kitchen manager certification.
Learn how we help prevent foodborne illness outbreaks by understanding the environmental factors contributing to them.
Develop your own studies using our Environmental Health Specialists Network study protocols, data collection instruments, and data collection instructions.
Design your own data collection instruments for environmental health research using through this free internet application.
Peruse our plain language research findings and recommendations on restaurant food safety topics such as sick food workers, hand hygiene, and kitchen manager certification.
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.
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.
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.
Read our study about people’s experience with and beliefs about foodborne illness.
Access studies on how restaurants handle specific foods (e.g., beef, poultry, eggs, tomatoes, leafy greens) and restaurant food safety practices (food cooling, food preparation, handwashing, sick workers, kitchen manager certification, and others).
Explore studies on the practices of restaurants with outbreaks and how they differ from restaurants without outbreaks.
Review studies about environmental health specialists’ practices during inspections and outbreak investigations and about whether certified kitchen managers cause fewer critical violations.
Read about our watershed-scale investigation of the outbreak, including the potential effects of irrigation water quality.
Explore our food safety publications.
- Page last reviewed: November 10, 2015
- Page last updated: August 25, 2017
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