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
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])
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]
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)