Practices Linked to Foodborne Illness Outbreaks
Find links to publications and tools for studies on food handling practices associated with food safety.
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 studyexternal icon. Foodborne Pathog Disease. 2020.
tools icon EHS-Net study tools
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.
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.
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
paper icon Food manager practices about workers working when they are sick.
paper icon Food workers working when they are sick.
paper icon Factors linked with food workers working when sick.
paper icon Food workers’ reasons for working when sick.
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
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
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
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 delicatessensexternal 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