Plain Language Study Findings | EHS-Net | EHS | CDC

Plain Language Study Findings | EHS-Net | EHS | CDC

Food Safety Study Findings in Plain Language

Read food safety study findings and recommendations from our Environmental Health Specialists Network.

We seek to improve public health and industry policies and practices to reduce foodborne illness in restaurants, banquet facilities, schools, and other institutions.

Priority AreasOur three priority study areas are sick workers, hand hygiene, and certification. According to CDC’s Prevention Status Reports, these areas are especially important in reducing norovirus and other causes of illness in restaurants and other retail food establishments.

On This Page

• Priority Areas
• Foods Linked to Foodborne Illness Outbreaks
• Practices Linked to Foodborne Illness Outbreaks
• Other Food Safety Studies

Study Findings on Priority Areas of Sick Workers, Hand Hygiene, and Certification

Sick Workers
Food handling by an infected person or pathogen carrier (an ill worker) contributes to nearly half of all restaurant-related outbreaks.

• Factors Linked with Food Workers Working When Sick
• Food Workers’ Reasons for Working When Sick
• Food Workers Working When They Are Sick
• Manager Practices about Workers Working When They Are Sick

NEW! You may also be interested in Can Restaurant Managers Talk with Sick Workers? 3 Things Restaurant Managers Need To Know.

Hand Hygiene
Bare hand contact by a food worker is a contributing factor in about 1 of every 3 restaurant-related outbreaks.

• Factors Affecting Safe Food Preparation by Food Workers and Managers
• Food Worker Handwashing and Food Preparation
• Food Worker Handwashing and Restaurant Factors
• Food Safety Practices of Restaurant Workers

Certification
CDC and FDA research support that certified kitchen managers increase food safety. Restaurants with certified managers were less likely to be linked with outbreaks, were more likely to comply with FDA Food Code regulations, and had better food safety practices.

• Food Safety Differences Between Restaurants Linked and Not Linked to Outbreaks
• Kitchen Manager Certification Study and Food Safety
• Food Safety Certification and Knowledge
• Restaurant Traits Linked with Safer Ground Beef Preparation and Cooking Practices

Foods Linked to Foodborne Illness Outbreaks

Chicken

• How Restaurants Prepare and Cook Chicken

Eggs

• How Restaurants Prepare Eggs
  

Ground Beef

• Beef Grinding Records Kept by Retail Stores
• Restaurant Ground Beef Handling and Cooking
• Restaurant Traits Linked with Safer Ground Beef Preparation and Cooking Practices

Leafy Greens

• How Restaurants Receive Leafy Vegetables

Tomatoes

• How Restaurants Handle Tomatoes

Practices Linked to Foodborne Illness Outbreaks

Food Cooling

• Best Food Cooling Practices for Restaurants
• How Restaurants Cool Food

Food Preparation and Storage

• Factors Affecting Safe Food Preparation by Food Workers and Managers
• Food Safety Practices of Restaurant Workers
• How Retail Delis Refrigerate Food

Retail Deli Slicer Cleaning Practices

• How Often Retail Delis Clean Their Slicers
• How Often Retail Delis Inspect Their Slicers

Other Food Safety Studies

• Beliefs That Restaurant Meals Made People Sick
• How Environmental Health Specialists Investigate Outbreaks

Food Allergies

• How Restaurants Address Food Allergies
• Food Allergies: Knowledge and Attitudes of Restaurant Managers and Staff

Want More Information?

• Restaurant Food Safety Studies pdf icon[PDF – 150 KB] (fact sheet version of this page)
• EHS-Net publications by Study Topic