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- Defining Food Safety: A Glossary of Terms [external link] – glossary of environmental health professionals may see in their role of protecting public health in food safety
- Food Security Measures Taken by State Health Departments [external link] [PDF 339 KB] – article about preventing intentional contamination of the food supply through tampering or other malicious criminal or terrorist actions
- FDA - FSIS/FDA Guidelines for Retail and Foodservice Establishments Affected by Natural or Other Disasters [external link]
- Food Defense Awareness (Archived Video Webcast) [external link]
- Hazard Analysis and Critical Control Point (HACCP) [external link] (Food and Drug Administration) – program that focuses on preventing hazards that could cause foodborne illnesses
- Bioterrorism Act 2002 [external link] – plans to implement the act
-
Food and Cosmetic Security Preventive Measures Guidance
[external link]
– guide to prevent contamination of food for:
- Food Producers, Processors, Transporters, and Retailers [external link]
- Retail Food Stores and Food Service Establishments [external link]
- Food Defense and Terrorism [external link] – information on tampering or other malicious, criminal, or terrorism actions on the food and cosmetic supply
- Frequently Asked Consumer Questions About Food Safety and Terrorism [external link]
- Protecting the Food Supply: FDA Actions on New Bioterrorism Legislation [external link]
- Protecting the Food Supply from Intentional Adulteration: An Introductory Training Session to Raise Awareness [external link]
- Restaurants and Grocers Reopening After Hurricanes and Flooding [external link]
- Hurricanes [external link] [PDF 2.88 MB] – excerpts from FMI's Pre-Emergency Planning and Disaster Recovery Manual
-
Emergency Handbook for Food Managers [external
link] [PDF 397 KB] –
quick-reference guide of emergency information for food managers
and other supervisory personnel at food service establishments
- Emergency Handbook for Food Managers CD-ROM [external link]
- Handbook Companion Discussion Guide [external link] [PDF 177 KB]
- Photo Lessons [external link] [PDF 964 KB]
- Photo Lessons in Spanish [external link] [PDF 992 KB]
- Emergency Preparedness and Response Fundamentals: Training for Environmental Health Professionals CD-ROM [external link] – toolkit for retail food establishments that includes an emergency handbook of protocols for food managers and an emergency photo education set for food employees and a discussion guide for food managers
- Food Safety & Security Self Audit Checklist [external link] – self-audit checklist for food managers that integrates food defense and emergency readiness into elements of food safety management
- Environmental Health Emergency Response Guide, Chapter 2: Water Safety and Supply, and Chapter 3: Food Safety [external link] [PDF 658 KB] – provides quick access to needed information before an incident strikes a community
- Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey [external link] [PPT 1.08 MB] – survey results on topics such as preparedness training practices for new employees, emergency plans at establishments, and preferences for development of an emergency alert system
- In An Emergency: Discard Or Salvage Fact Sheet [PDF 40 KB] – table showing disposition of food after emergencies
- In An Emergency: Equipment & Supplies List For Food Service Fact Sheet [PDF 978 KB] – list in English, Arabic, Chinese, Hmong, Laotian, Oromo, Russian, Somali, Spanish and Vietnamese
- A Biosecurity Checklist for School Foodservice Programs [external link] [PDF 644 KB]
- Food Safety and Inspection Service (FSIS) [external link] – agency that ensures the nation’s commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged
- Resources for Food Safety and Storage in Emergency Situations [external link]
- USDA / NAL Food Safety Information Center [external link] – links and resources for educating people on ways to prevent foodborne illness
- Environmental Health in Emergencies and Disasters: A Practical Guide Chapter 9 - Food Safety [external link] [PDF 154 KB]
- Terrorists Threats to Food: Guidance for Establishing and Strengthening Prevention and Response Systems [external link] [PDF 384 KB] – guide to prevent, detect, and respond to the deliberate contamination of food
“Modern technology has transformed the production, storage, and
preparation of food. What once was a relatively simple system of
local farming and home preparation is today complex involving producers,
processors, distributors, and retailers. As a result, at many points
in the food chain, food safety becomes compromised.” Moeller,
D.W. Environmental Health, Harvard University Press; 1997.
Environmental health practitioners are the front-line troops in
the protection of food. They conduct regular inspections and provide
education on a daily basis to prevent foodborne outbreaks.
When foodborne outbreaks do occur, practitioners respond to determine
the cause and source of illness. Usually, outbreaks are naturally
occurring, but with terrorist threats, intentional contamination
must be considered.
This section provides specific information on how practitioners
can effectively prevent and respond to foodborne outbreaks and emphasizes
food-security related issues.
CDC Public Health Emergency Preparedness and Response – how to prepare, plan, and respond to food safety after disasters:
CDC Food Safety Office – conducts surveillance on foodborne diseases related to bacterial, parasitic, viral, and noninfectious agents
CDC Foodborne Outbreak Response and Surveillance – conducts surveillance on foodborne infections and outbreaks and assists with investigation of foodborne disease outbreaks:
Food Safety Self Inspection Checklist [PDF 776 KB] – checklists used by food service establishments for routine food security and safety self-evaluation
Links to information from outside CDC (DISCLAIMER)
Association of State and Territorial Health Officials (ASTHO) [external link]
Emergency Action Plans for Retail Food Establishments [external link] (Michigan Department of Agriculture) – guide for retail grocery and food service establishments to plan and respond to emergencies that create the potential for an imminent health hazard
Facilitator's Guide to Foodborne Illness Tabletop [external link] (Public Health Foundation) – course to assist facilitators of the tabletop exercise in successfully running the exercise [register here first]
Food and Drug Administration (FDA) Center for Food Safety and Applied Nutrition – information about ensuring that the nation's food supply is safe, sanitary, wholesome, and honestly labeled:
Food and Drug Administration (FDA) Counterterrorism [external link] – information about preparing for and responding to intentional contamination of food products:
Food Marketing Institute (FMI) [external link]
FoodSafety.gov [external link] – government food safety information
Food Safety Training and Education Alliance (FSTEA) [external link] – comprehensive list of food security tools, publications, and many other helpful links on food security
National Association of County and City Health Officials (NACCHO) [external link] – food safety tools from across the nation
National Recommendations for Disaster Food Handling [external link] – food handling recommendations for disaster and emergency situations
Resources for the Future: Food Security [external link] – summarizes research project descriptions, products, and the work of scholars on global food security issues
The Twin Cities Metro Advanced Practice Center
[external link]
– tools and resources for preparedness that can be used by public
health departments nationwide, including
NEW! November 2007
United States Department of Agriculture (USDA) : [external link]
World Health Organization (WHO) [external link]
Centers for Disease Control and Prevention, 1600 Clifton Rd, Atlanta, GA 30333, U.S.A
CDC Contact Center: 800-CDC-INFO • 888-232-6348 (TTY)
