EHS Communication Resources

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Blogs

Food Safety

Preventing Food Allergies in Restaurants

To Stop and Prevent Food Outbreaks with Environmental Assessments

Safe Water

Legionnaires’ Disease and Water Management Programs

Safer Well Water through Stronger Public Health Programs

Using Data to Make Decisions and Inform Decision-Makers

Other

Staying Healthy on a Cruise

Fact Sheets

Food Safety

Can Restaurant Managers Talk with Sick Workers? 3 Things Restaurant Managers Need To Know [PDF – 175 KB]

Environmental Public Health Practice and CDC’s Food Safety Winnable Battle [PDF – 479 KB]

National Environmental Assessment Reporting System (NEARS) [PDF – 322 KB]

Vector Control

Stormwater Management and Vector Breeding Habits pdf icon[PDF – 221 KB]

Vector Control for Environmental Health Professionals (VCEHP) pdf icon[PDF – 509 KB]

What Is Integrated Pest Management? pdf icon[PDF – 355 KB]

Safe Water

Hot Tub Displays and Legionella Risk: Guidance for Environmental and Public Health Practitioners

Use the Model Aquatic Health Code to Make Swimming Healthy and Safe

Other

Environmental Health Services [PDF – 696 KB]

CDC and Cruise Ship Sanitation: Protecting the Public’s Health [PDF – 1 MB]

Keeping Your Hands Clean on a Cruise

Tips for Healthy Cruising

Infographics

EH Practice

UNCOVER EH Key Findings

Healthy Cruising

Cruise Ship Inspection

Illness Prevention

Food Safety

Chefs, Cooks, and Caterers: Cook Chicken Liver Like It’s Chicken (It Is)

Contributing Factors: Preventable Causes of Foodborne Illness

Kitchen Manager Certification

Preventing Foodborne Illness Outbreaks

Safe Water

Safe WATCH: Safe Water for Community Health

Legionnaires’ Disease

Decoding the Model Aquatic Health Code

Videos

Why are EH services so important?

All hands on deck: Geospatial mapping in cruise ship outbreaks