It’s National Food Safety Education month, and we have a variety of food safety resources for environmental health practitioners. Please visit our news page to learn more about the following items:
- Research Studies on Food Allergies and Microwave Cooking Practices -– New studies from CDC’s Environmental Health Specialists Network on what restaurant staff think about food allergies and how Minnesota restaurants use microwaves for food prep.
- Prevention Status Report Food Safety Indicator -- This month’s Journal of Environmental Health features a columnon CDC’s Prevention Status Reports (PSRs). A new PSR measure reports on state adoption of key Food Code provisions for preventing foodborne illness and outbreaks associated with restaurants.
- New Article Assessing Food Service Regulations and the Correlation with Prevention of Norovirus Outbreaks -- A new article in the Journal of Food Protection examines state adoption of key Food Code provisions highlighted in the PSR and their correlation with norovirus outbreaks.
- Certified Kitchen Manager Infographic -- A new CDC infographic shows how certified kitchen managers can improve restaurant food safety and save money.
- National Environmental Assessment Reporting System (NEARS) Summary Report -- Our first NEARS Summary Report provides information on outbreak characteristics, investigations, primary agents, contributing factors, and establishment characteristics. This information is useful for learning about how outbreaks occur and how to prevent them in the future.
- e-Learning on Environmental Assessments of Foodborne Illness Outbreaks -- This course addresses the role of environmental assessments within the broader context of outbreak investigations and the food safety system.
- Other CDC Food Safety Resources, including "Have You Ever Heard of Norovirus?" video and Food Safety Smartswebpage with infographics and tips for the public on how to prevent food poisoning.
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