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Beliefs About Sources of Gastrointestinal
Illness Population Study
Objective: To increase understanding of the population’s experiences
with and beliefs about gastrointestinal illness.
Publication:
Beliefs about
Meals Eaten Outside the Home as Sources of Gastrointestinal Illness
[PDF, 41 KB]—Journal
of Food Protection, 2005. Article includes quantitative data
about the population’s beliefs about meals eaten outside the home
as the source of gastrointestinal illness, reasons for attributing
illness to specific outside meals, and factors associated with attributing
illness to outside meals.
Poster Presentation:
Beliefs
About Sources of Gastrointestinal Illness: What Factors Are Associated
With People’s Beliefs That a Meal Eaten Outside of the Home Made
Them Sick? [PDF,
553 KB]—International Association for Food Protection annual
meeting, 2004. Poster includes quantitative data about the population’s
beliefs about meals eaten outside the home as the source of their
gastrointestinal illness and reasons for attributing illness to
specific outside meals.
Findings
Egg-Handling Practices Study
Objective: To identify the prevalence of high-risk egg-handling
practices and establishment policies in restaurants that serve breakfast
all day.
Publication:
Prevalence of High-Risk
Egg-Preparation Practices in Restaurants That Prepare Breakfast
Egg Entrées: An EHS-Net Study [PDF,
71 KB]—Journal of Food Protection, 2003. Article
includes quantitative data about restaurants’ egg-preparation practices,
including egg holding time and temperatures, egg cooking temperatures,
and sanitization of equipment used to prepare eggs.
EHS-Net Presentation to EPA’s Office
of Water
Objective: To describe EHS-Net and possible water safety projects.
Presentation:
Environmental Health
Specialists Network (EHS-Net) [PDF,
176 KB]—EPA Office of Water, 2005. Presentation describes
EHS-Net and why it should be expanded to include water projects.
The addition of water projects presents a unique opportunity to
integrate environmental health data into waterborne disease outbreak
reporting and fills public health gaps expressed by both EPA and
states related to small drinking water systems.
EHS-Net Summary
Objective: To describe EHS-Net and summarize findings from EHS-Net
studies.
Presentation:
Understanding
the Causes of Foodborne Illness [PDF,
126 KB]—World Congress on Environmental Health biannual meeting,
2006. Presentation provides background information on foodborne
illness surveillance in the United States, describes EHS-Net, summarizes
findings from EHS-Net studies, and discusses how these findings
might be applied.
Environmental
Health Specialists’ Inspection and Outbreak Investigation Practices
Focus Group Study
Objective: To evaluate the knowledge, attitudes, and behaviors of
environmental health specialists regarding food safety and inspections.
Publication:
Environmental
Health Specialists’ Self-Reported Foodborne Illness Outbreak Investigation
Practices [PDF,
299 KB]—Journal of Environmental Health, 2008. Article
includes qualitative data about environmental health specialists'
foodborne illness outbreak investigation practices and difficulties
associated with those practices.
Poster Presentation:
Environmental Health Specialists’
Practices and Beliefs Concerning Restaurant Inspections
[PDF, 299 KB]—International
Association for Food Protection annual meeting, 2005. Poster includes
qualitative data about environmental health specialists’ inspection
practices and difficulties associated with those practices.
Presentation:
Environmental
Health Specialists' Outbreak Investigation Practices: A Qualitative
Study [PDF,
424 KB]— National Environmental Health Association 69th Annual
Education Conference and Exhibition, 2005. Presentation includes
qualitative data about environmental health specialists’ foodborne
illness outbreak investigation practices and difficulties associated
with those practices.
Evaluation of Outbreak and Nonoutbreak
Restaurants
Objective: To identify pathogens and contributing factors associated
with restaurant-related foodborne illness outbreaks and food-safety
differences between outbreak and nonoutbreak restaurants, through
systematic environmental evaluations.
Publication:
Systematic Environmental Evaluations to Identify Food Safety Differences
Between Outbreak and Nonoutbreak Restaurants
[PDF, 65 KB]—Journal
of Food Protection, 2006. Article includes quantitative data
about pathogens and contributing factors associated with restaurant-related
foodborne illness outbreaks and about differences between outbreak
and nonoutbreak restaurants in the presence of environmental antecedents,
such as kitchen manager certification.
Foodborne Illness
Outbreak Study
Objective: To identify contributing factors to foodborne illness
outbreaks in food-service facilities and to describe the characteristics,
policies and practices of those facilities. Food-service facilities
include restaurants, delis, cafeterias, schools, nursing homes,
etc.
Poster Presentation:
Understanding Foodborne Disease Outbreaks Using Environmental Assessment
[PDF, 93 KB]—Conference
on Emerging Infectious Diseases biannual meeting, 2008. Presentation
includes quantitative data obtained through environmental assessments
on the characteristics, policies, and practices of establishments
involved in foodborne outbreaks in the EHS-Net catchment area.
Findings
Food-Worker Focus Group
Study
Objective: To evaluate behavioral factors, barriers, and motivations
that influence safe food-handling practices in food-service establishments.
Publication:
Factors Impacting Food Workers’ and Managers’ Safe Food-Preparation
Practices: A Qualitative Study [PDF,
240 KB]—Food Protection Trends, 2005. Article includes
qualitative data about food workers’ food-preparation practices
[e.g., handwashing, prevention of cross contamination, and holding
food at proper temperatures] and factors that impact food workers’
ability to safely engage in these food-preparation practices.
Food Workers'
Food-Preparation Practices Population Study
Objective: To determine self-reported prevalence of food service
workers’ safe and unsafe food preparation practices at the population
level.
Publication:
Food Service Workers’ Self-Reported Food-Preparation Practices:
An EHS-Net Study—International Journal of Hygiene and Environmental
Health, 2005. Article includes quantitative data about food
workers’ food-preparation practices, including handwashing, glove
use and checking food temperatures, and factors associated with
safe preparation practices.
Ground Beef Handling Study
Objective: To evaluate ground beef handling practices and the use
of irradiated ground beef in restaurants.
Poster Presentation:
Prevalence of Risky Food-Handling Practices in Restaurants That
Serve Hamburgers [PDF,
206 KB]— National Environmental Health Association 70th Annual
Education Conference and Exhibition, 2006. Poster includes quantitative
data on restaurants’ ground-beef handling and cooking practices
for hamburgers and describes the frequency of use of irradiated
ground beef in restaurants.
Findings
Hand-Hygiene Study
Objective: To describe restaurant food workers' hand hygiene practices
and identify factors associated with safe hand hygiene practices.
Publication:
Factors Related
to Food Worker Hand Hygiene Practices [PDF,
77 KB]—Journal of Food Protection, 2007. Article
includes quantitative data on establishment characteristics associated
with food-worker hand washing and glove use practices.
Publication:
Food Worker Hand Washing Practices:
An EHS-Net Observation Study [PDF,
77 KB]—Journal of Food Protection, 2006. Article
includes quantitative observational data about food workers’ handwashing
practices by work activity and glove use.
Presentation:
Food Worker Handwashing
Practices: An EHS-Net Observation Study
[PDF, 152 KB]—World
Congress on Environmental Health biannual meeting, 2006. Presentation
includes quantitative observational data about establishment characteristics
associated with food worker handwashing practices.
Poster Presentation:
Food Worker
Handwashing Practices: An EHS-Net Observation Study
[PDF, 100 KB]—International
Conference on Emerging Infectious Diseases biannual meeting, March
2006. Presentation includes quantitative observational data about
food workers’ handwashing practices by work activity and glove use.
Manager Certification
and Inspection Scores Study
Objective: To determine if the presence of a certified kitchen manager
results in fewer critical violations.
Publication:
Certified
Kitchen Managers: Do They Improve Restaurant Inspection Outcomes?
[PDF, 65 KB]—Journal
of Food Protection, 2009. Article examines relationships between
the results of routine restaurant inspections and the presence of
a certified kitchen manager.
Tomato Handling Practices
Study
Objective: To identify the types of tomatoes used in restaurants,
describe tomato-handling practices, and to identify factors associated
with safer tomato-handling practices.
Poster Presentation:
Tomato Handling Policies and Practices in Restaurants
[PDF, 85 KB]—International
Conference on Emerging Infectious Diseases biannual meeting, 2008.
Presentation includes quantitative self-report and observational
data on restaurants' tomato handling practices, such as washing,
cutting and holding.
Findings
Introduction to EHS-Net
Objective: To provide an overview of EHS-Net
Presentation:
Introduction
to EHS-Net [PDF,
276 KB]—Partnership for Food Safety Education, 2007. Presentation
provides an introduction to EHS-Net and a update on completed projects
and projects in progress.
The Environmental Health Specialists
Network (EHS-Net)
Objective: To provide an overview of EHS-Net and the EHS-Net Information
System
Publication:
The Environmental
Health Specialists Network (EHS-Net)—Journal of Environmental
Health, 2006. Article includes background information about
EHS-Net and the EHS-Net Information System.