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

Educational Materials
Photo of raw chicken being cut properly.

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)

Food Safety Resource Libraryexternal icon (Rhode Island Department of Health) – posters, charts, guides, and more to help retail food establishments inform food handling employees about food safety

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

Evaluating the impact of food safety training: A look at the Self-Analysis for Food Excellence programexternal icon

Food safety program performance assessment in Tennessee, 2003–2011external icon

Letter grading and transparency promote restaurant food safety in New York City pdf icon[PDF – 633 KB]

Machine-learned epidemiology: Real-time detection of foodborne illness at scaleexternal icon

Microwave cooking practices in Minnesota food service establishmentsexternal icon

Notes from the field: Multiple modes of transmission during a Thanksgiving day norovirus outbreak — Tennessee, 2017

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

Rhode Island Department of Health Foodborne Illness Complaint System: A descriptive and performance analysisexternal icon

Tools and techniques to promote proper food cooling in restaurants.external icon

Tools to improve raw chicken handling at restaurants: Report from San Mateo County, California pdf icon[PDF – 485 KB]

Use of an environmental swabbing strategy to support a suspected norovirus outbreak investigation at a retail food establishmentexternal icon

Validation of a simple two-point method to assess restaurant compliance with Food Code cooling ratesexternal icon

Access more EHS-Net publications.

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)