At a glance
We research food safety policies and practices in restaurants, banquet facilities, schools, and other institutions. Explore summaries of key findings from our research.
Restaurant practices
Funding opportunity: Apply by December 2, 2024!
Apply to join our Environmental Health Specialists Network (EHS-Net). EHS-Net advances research to reduce foodborne illness by improving food safety practices in restaurants and other retail food establishments.
Informational webinar on October 15 at 3 p.m. ET (link to join)
Applications due by December 2 (funding opportunity details)
Sick workers, hand hygiene, and kitchen manager certification
Learn what contributes to a strong food safety culture in restaurants.
Learn what restaurant managers can do when their food staff are sick.
Learn what restaurants can do to improve handwashing practices in food workers.
Explore our findings and resources on certified kitchen managers.
Other practices
Learn how retail delis can address gaps in food safety practices.
Learn what food safety programs can do to improve date marking practices in restaurants.
Learn what restaurants and food programs can do to improve food cooling practices in restaurants.
Learn what makes it easier or harder for restaurant workers do seven safe food-handling practices.
Learn what restaurant managers and food-safety programs can do to improve food prep practices.
Learn how to avoid the root causes of Clostridium perfringens outbreaks.
Foods linked to outbreaks
Learn what restaurant management and food safety programs can do to improve how they handle chicken.
Learn what food programs and restaurants can do to reduce the spread of germs linked to eggs.
Learn what food safety programs and restaurants can do to ensure leafy vegetables are safe to eat.
Learn what restaurants and food safety programs can do to keep adequate records of beef grinding.
Learn what restaurants and food safety programs can do to improve ground beef practices.
Learn how restaurants and food programs can help prevent outbreaks linked to raw ground beef.
Learn about safe food practices that could prevent outbreaks linked to tomatoes.
Cook chicken liver like it's chicken (it is). Cook chicken liver to 165°F.
Other findings
Learn about key Food Code provisions that may help lower rates of foodborne norovirus outbreaks.
Learn how restaurant inspection practices are linked with foodborne outbreaks.
Learn what restaurants can do to prevent allergic reactions in their restaurant.
Explore our findings on the role of restaurant customers in preventing foodborne illness.
Content Source:
National Center for Environmental Health