Practices Linked to Foodborne Illness Outbreaks
Find links to publications and tools for studies on food handling practices associated with food safety.
paper icon Best food cooling practices for restaurants
paper icon How restaurants cool food.
book icon Quantitative analysis of restaurant data to determine best cooling practices.pdf icon[PDF – 640 KB] J Food Prot. 2015;78(4):778-83.
book icon Restaurant food cooling practices.pdf icon[PDF – 435 KB] J Food Prot. 2012;75(12):2172-8.
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 and restaurant factors.
paper icon Food worker handwashing and food preparation.
book icon Factors related to food worker hand hygiene practices pdf icon[PDF – 489 KB] J Food Prot. 2007;70(3):661-6.
book icon 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 How retail delis refrigerate food.
paper icon How often retail delis clean their slicers.
paper icon How often retail delis inspect their slicers.
book icon Food safety practices linked with proper refrigerator temperatures in retail delis.external icon Foodborne Pathog Disease. 2018;15(5):300-7.
book icon Retail deli slicer cleaning frequency — six selected sites, United States, 2012. MMWR. 2016;65(12):306-10.
book icon 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