This page includes EHS-Net resources.
EHS-Net designed the Consumer Foodborne Illness Complaint Form [PDF – 104 KB] to capture information from consumers about their foodborne illness complaints. State and local environmental health specialists working in food safety programs designed the form to collect information to help them determine whether a complaint should be investigated as potentially linked to a foodborne illness outbreak.
The form includes questions about the consumer’s illness, medical visits, suspected meal, food history, other possible exposures (e.g., travel), and other potentially ill people.
NEARS supports identification of factors that can be routinely monitored by food-safety programs to prevent or reduce the risk for foodborne illness outbreaks associated with food-service establishments.
e-Learning on how to conduct environmental assessments of restaurants implicated in an outbreak (EATS 101) and practice applying skills in multiple outbreak scenarios (EATS 102).
A 2006 EHS-Net study found that restaurants with managers certified in food safety are less likely to be involved in foodborne disease outbreaks than were restaurants without managers certified in food safety. In a letter to the Conference for Food Protection, CDC endorsed certification of food safety kitchen managers.
Printable study tools for all EHS-Net food research multisite studies are available in packages of study protocols, data collection instruments, and data collection instructions.
Printable EHS-Net fact sheets on EHS-Net and EHS-Net food research multisite study findings and recommendations in plain language.
- Page last reviewed: June 24, 2013
- Page last updated: October 30, 2018
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