Food Safety
This topic page contains links to resources produced by grantees and partners of CDC’s Environmental Health Services Branch (EHSB).
To explore tools, training, and research from CDC’s EHSB to help you address environmental causes of foodborne illnesses, make sure to check out our EHS Food Safety resource page.
Tools & Guidance
Checklist for Schools When Outbreaks of Gastroenteritis Are Suspected (Minnesota Department of Health) – actions to perform after the initial identification of gastrointestinal illnesses in schools
- Food Code
- Guidelines for Foodborne Illness and Contaminants
- Managing Food Safety: A Manual for the Voluntary Use of HACCP Principles for Operators of Food Service and Retail Establishments[PDF - 582 KB]
- Managing Food Safety: A Regulator's Manual For Applying HACCP Principles to Risk-based Retail and Food Service Inspections and Evaluating Voluntary Food Safety Management Systems[PDF - 683 KB]
Food Safety Fact Sheet[PDF - 261 KB] (National Association of Local Boards of Health, NALBOH) – fact sheet from NALBOH's Environmental Health Primer
Foodborne Illness Manual and Database (Multnomah County Environmental Health Services) – integrated practice models to help programs quickly respond to foodborne illness complaints [developed with funding from the EHS capacity-building program]
Foodborne Outbreak Online Database (FOOD) (CDC National Center for Emerging and Zoonotic Infectious Diseases) – data on foodborne illness outbreaks in the United States, searchable by year, state, location, and pathogen
Food Safety Modernization Act (FSMA) Primers for State and Local Governments (Network for Public Health Law) – primers to help state and local governments better understand the responsibilities, opportunities and resources required and provided by FSMA
Guidelines for Foodborne Disease Outbreak Response (Council to Improve Foodborne Outbreak Response) – comprehensive information for individuals and organizations involved in foodborne disease
Training
6 out of 10 Chickens are Infected with Campylobacter (San Mateo Health Department, California) – multilingual training materials for restaurants on how to prevent campylobacter, developed by our EHS-Net grantee
Bioterrorist Attack on Food (Northwest Center for Public Health Practice) – tabletop exercise to address agency-wide policies and issues.
Introduction to Outbreak Investigation (Northwest Center for Public Health Practice) – online training module outlines specific steps to take in determining if you have an outbreak, how to communicate your findings to the public via the media, and more
Research & Publications
Attribution of Foodborne Illnesses, Hospitalizations, and Deaths to Food Commodities by using Outbreak Data, United States, 1998–2008; EID[PDF - 1.4 MB] – information on prioritizing food safety commodities to evaluate foodborne illness and outbreaks
Estimates of Foodborne Illness in the United States – trends in food-related illness in the United States
Frequently Asked Questions on Foodborne Disease[PDF - 140 KB] – answers to questions such as the most common foodborne diseases
National Assessment of Epidemiologic Capacity in Food Safety: Findings and Recommendations[PDF - 384 KB] (Council of State and Territorial Epidemiologists) – report on the project to develop core competencies for foodborne outbreak and response by focusing on epidemiologic and laboratory capacity
NEW!NYC Restaurant Inspection Results Smartphone Application (New York City Department of Health and Mental Hygiene) – NYC Health Department’s smartphone app with restaurant inspection grades. Learn more about this EHS-Net grantee’sprogram in the September 2015 Journal of Environmental Health column[PDF - 633 KB] and this video presentation.
Using Online Reviews by Restaurant Patrons to Identify Unreported Cases of Foodborne Illness — New York City, 2012–2013- results of investigation of online reviews by restaurant patrons that referred to possible foodborne illness
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