The Council to Improve Foodborne Outbreak Response (CIFOR) Toolkit was developed to help agencies identify which Guidelines for Foodborne Disease Outbreak Response work best for their jurisdictions, including understanding the Guidelines, conducting a self-assessment of their outbreak detection and investigation procedures, and implementing appropriate recommendations.
This study identified and assessed the implementation of risk factor interventions currently employed by local retail food regulatory programs enrolled in the Voluntary National Retail Food Regulatory Program Standards, with a focus on Standard 9.
This study helps to identify, better understand, and assess the application of RBI methods currently employed by local retail food regulatory programs as well as the overarching barriers preventing the application of RBI methods.
The 2015-2016 Occurrence Report includes findings from the U.S. Food and Drug Administration's 10-year study data gathering as well as additional resources such as a factsheet and calls to action for regulators and industry.
The U.S. Food and Drug Administration Office of Regulatory Affairs' Office of Training Education and Development (OTED) provides free training to state, local and tribal regulatory partners in both online and in-classroom formats.
The Council to Improve Foodborne Outbreak Response (CIFOR) Guidelines for Foodborne Disease Outbreak Response describe model practices for foodborne disease outbreaks, including preparation, detection, investigation, control, and follow-up as well as the roles of key organizations in foodborne disease outbreaks.
Managing Food Safety: A Manual for the Voluntary Use of HACCP Principles for Operators of Food Service and Retail Establishments
A comprehensive manual designed to assist foodservice operators and retail establishments with writing and voluntarily implementing a food safety management system based on Hazard Analysis and Critical Control Point (HACCP) principles.
Report on the Occurrence of Foodborne Illness Risk Factors in Fast Food and Full-service Restaurants, 2013-2014
A study prepared by the FDA National Retail Food Team and published in November 2018.
The Pew Research Center published “A Guide for Conducting a Food Safety Root Cause Analysis” to improve food safety by encouraging the use of RCA in food operations and by safety regulators, and the sharing of information and lessons learned from these investigations.
A free, online, modular Environmental Assessment Just-In-Time training to help environmental health professionals refresh their skills in conducting environmental assessments.