Tools from Funded Partners
Explore tools from EHS-Net partners working to reduce foodborne illness and outbreaks in their communities.
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
- Campylobacter Illness word icon[DOC – 63 KB]external icon
- Hepatitis A word icon[DOC – 59 KB]external icon
- Norovirus Outbreak word icon[DOC – 16 KB]external icon
- Salmonella word icon[DOC – 61 KB]external icon
- Suspected Bacterial Intoxication word icon[DOC – 73 KB]external icon
- Vibrio Infection word icon[DOC – 422 KB]external icon
Cool Food Quick So You Don’t Get Sick! pdf icon[PDF – 185 KB]external icon (Minnesota Department of Health) – infographic on cooling times and temperatures
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)
Foodborne Illness Outbreak Prevention infographicsexternal icon (New York State Department of Health) – infographics developed using New York outbreak data from local health departments about preventing foodborne illnesses, understanding how contributing factors are identified, and investigating outbreaks
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])
Assessed food safety risks associated with grocery storesexternal icon
Food safety program performance assessment in Tennessee, 2003–2011external icon
Machine-learned epidemiology: real-time detection of foodborne illness at scaleexternal icon
Microwave cooking practices in Minnesota food service establishmentsexternal icon
Recordkeeping practices of beef grinding activities at retail establishments pdf icon[PDF – 283 KB]
Restaurant policies and practices for serving raw fish in Minnesotaexternal icon
Restaurant practices for cooling food in Minnesota: An intervention studyexternal icon
Access more EHS-Net publications.
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)