Tools from Funded Partners

Explore tools from EHS-Net partners working to reduce foodborne illness and outbreaks in their communities.

Checklists

Environmental Health Investigation Checklists (Minnesota Department of Health) – checklists for environmental health professionals with information on environmental assessments, characteristics of the pathogens, and pathogen-specific investigation questions

Educational Materials
Photo of raw chicken being cut properly.

Food Allergies: What You Need to Know pdf icon[PDF – 87 KB]external icon (Rhode Island Department of Health) – poster for restaurants on how to handle guests with food allergies

Food Allergy Reactions pdf icon[PDF – 606 KB]external icon (Rhode Island Department of Health) – poster for restaurants on how to recognize and respond to suspected or active food allergy reactions (anaphylaxis)

Materials on Sanitation Concerns with Commercial Deli Slicersexternal icon (FDA) – English and Spanish poster and flyer targeting restaurant operators, frontline restaurant staff, and food safety professionals developed as a result of Rhode Island’s environmental assessment of a Salmonella outbreak (read the success story)

Raw Chicken Training Materials for Restaurant Operatorsexternal icon (County of San Mateo Health Services Agency) – multilingual (English, Spanish, Chinese) resources to train restaurant workers on proper handling of raw chicken to prevent foodborne illness associated with Campylobacter (read an article about these tools pdf icon[PDF – 485 KB])

Regulatory Updates

Commercial Food Equipment Standardsexternal icon (NSF) – new standards for commercial slicers revised in response to Rhode Island EHS-Net’s discovery that improperly designed slicers contributed to an outbreak (read the success story)

Food Code Provisions pdf icon[PDF – 7 MB]external icon (Food and Drug Administration, FDA) – model provisions on the sale of undercooked ground meat in children’s menu items (section 3-401.11(D)(2)) and on certified kitchen managers (sections 2-102.12 and 2-102.20)

Records To Be Kept by Official Establishments and Retail Stores That Grind Raw Beef Productsexternal icon (U.S. Department of Agriculture’s Food Safety and Inspection Service) – new rule requiring official establishments and retail stores that grind raw beef products to maintain beef grinding logs (read the success story)

Page last reviewed: September 24, 2020