Food Safety Resources

Is your jurisdiction registered? Capture environmental assessment data from foodborne illness outbreaks to help prevent outbreaks associated with restaurants and other food venues. You can also explore NEARS publications, including plain language summaries.

Learn the importance of cooking chicken liver to 165°F.

Learn about contributing factors to outbreaks and how you can identify them during outbreak investigations.

Learn more about restaurant food safety and the importance of kitchen manager certification.

Learn how we help prevent foodborne illness outbreaks by understanding the environmental factors contributing to them.

Peruse our research findings and recommendations on restaurant food safety topics such as sick food workers, hand hygiene, and kitchen manager certification.

Find tools from funded health department partners working to reduce foodborne illness and outbreaks in their communities; for example, multilingual training materials for restaurants on how to prevent campylobacter.

Practice skills in an interactive virtual environment and learn to conduct environmental assessments as part of outbreak investigations.

Explore food safety modules in our other Environmental Health Training in Emergency Response (EHTER) and Environmental Public Health Online Courses (EPHOC)

Explore our Environmental Health Specialists Network (EHS-Net) research on specific foods linked to outbreaks in restaurants and research on restaurant practices and more.

States that adopted key provisions from the Food Code had lower rates of foodborne norovirus outbreaks. Learn more about these provisions  for restaurants, delis, caterers, and others.

Managers need to know if their workers are sick so they can decide if they should handle food. Do the Food Code, HIPAA, and ADA address this topic?