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CDC EHS Studies on Restaurant Food Handling and Food Safety Practices


CDC Environmental Health Services has compiled a list of completed Environmental Health Specialists Network food safety studies that focus on restaurant food handling and food safety practices. Study topics include beef grinding logs, egg-handling practices, food cooling practices, food workers’ food preparation practices, ill food workers, and more.

Primary Toolkit:

Food Safety Toolkit

Secondary Toolkits:

Infectious Disease Prevention and Control Toolkit

Keyword Area:

Environmental Health, Epidemiology, Food Safety


Institutional Author:





The NACCHO Toolbox is a repository of available resources to help local public health practitioners. Tools are produced by local, state, and federal agencies, as well as academic institutions and other stakeholders. The contents of this Toolbox are solely the responsibility of the authors and do not necessarily reflect any official recommendations of NACCHO. NACCHO makes no express or implied warranty with respect to the contents and disclaims liability for any damages arising from or connected to the use of the material in this Toolbox.