Practices Linked to Foodborne Illness Outbreaks
Find links to publications and tools for studies on food handling practices associated with food safety.
Food Cooling Practices Study
paper icon Food cooling practice improvements: Key takeaways from 3 food safety reports.
Scientific articles this plain language summary is based on:
- Quantitative analysis of restaurant data to determine best cooling practices. pdf icon[PDF – 640 KB] J Food Prot. 2015;78(4):778-83.
- Restaurant characteristics associated with the use of specific food-cooling methods.external icon J Environ Health. 2020;82(10):8-13.
- Restaurant food cooling practices. pdf icon[PDF – 435 KB] J Food Prot. 2012;75(12):2172-8.
- Restaurant practices for cooling food in Minnesota: An intervention study.external icon Foodborne Pathog Disease. 2020.
tools icon EHS-Net study tools
Food Safety Culture Study
paper icon Date Marking and Restaurant Practices.
Restaurant Date-Marking Practices Concerning Ready-to-Eat Food Requiring Time and Temperature Control for Safety.external icon Foodborne Pathog Dis. 2021 Nov;18(11):798-804.
chart bar solid icon Data for this study
Food Workers’ Food Preparation Practices Focus Group Study
paper icon Factors affecting safe food preparation by food workers and managers.
book icon Factors impacting food workers’ and managers’ safe food preparation practices: a qualitative study. pdf icon[PDF – 244 KB] Food Prot Trends. 2005;25:981-90.
Food Workers’ Food Preparation Practices Population Study
paper icon Food safety practices of restaurant workers.
book icon Food service workers’ self-reported food preparation practices: an EHS-Net study.external icon Int J Hyg Environ Health. 2005;208(1–2):27-35.
Hand-Hygiene Study
paper icon Food Worker Handwashing in Restaurants: Key Takeaways from 4 Food Safety Reports.
Scientific articles this plain language summary is based on:
- Factors related to food worker hand hygiene practices. pdf icon[PDF – 488 KB] J Food Prot. 2007;70(3):661-6.
- Food worker hand washing practices: an EHS-Net observation study. pdf icon[PDF – 288 KB] J Food Prot. 2006;69(10):2417-23.
tools icon EHS-Net study tools
Ill Food Worker Study
paper icon Restaurants Can Manage Sick Workers to Help Prevent Outbreaks.
book icon Managerial practices regarding workers working while ill.pdf icon[PDF – 100 KB] J Food Prot. 2015;78(1):187-95.
book icon Factors associated with food workers working while experiencing vomiting or diarrhea.pdf icon[PDF – 190 KB] J Food Prot. 2011;74(2):215-20.
book icon Food worker experiences with and beliefs about working while ill.pdf icon[PDF – 157 KB] J Food Prot. 2013;76(12):2146-54.
tools icon EHS-Net study tools
Microwave Cooking Practices Study
book icon Microwave cooking practices in Minnesota food service establishments.external icon J Food Prot. 2016;79(3):507-11.
tools icon EHS-Net study tools
Restaurant Manager and Worker Food Safety Certification Study
paper icon Food safety certification and knowledge.
book icon Restaurant manager and worker food safety certification and knowledge. pdf icon[PDF – 485 KB] Foodborne Pathog Dis. 2014;11(11):835-43.
tools icon EHS-Net study tools
Retail Deli Food Safety Practices Study
paper icon Retail delis can address gaps in food safety: Key takeaways from 5 scientific articles.
Scientific articles this plain language summary is based on:
- Food safety practices linked with proper refrigerator temperatures in retail delis.external icon Foodborne Pathog Disease. 2018;15(5):300-7.
- Observed potential cross-contamination in retail delicatessens.external icon J Food Prot. 2021;
- Retail deli characteristics associated with sanitizing solution concentrations.external icon J Food Prot. 2020;83(10):1667-72.
- Retail deli slicer cleaning frequency — six selected sites, United States, 2012. MMWR. 2016;65(12):306-10.
- Retail deli slicer inspection practices: An EHS-Net study.external icon J Food Prot. 2018;81(5):799–805.
tools icon EHS-Net study tools