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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.
Findings
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 and Their 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:
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.
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.
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.
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.