HACCP Principles for Food Service and Retail Establishments
This 45-minute educational video provides an overview of basic Hazard Analysis and Critical Control Points (HACCP) Principles that serve as the basis for several different Food Safety Management Systems.
Investigating and Preventing Raw Milk Outbreaks an Expert Webinar
Learn to investigate raw milk outbreaks, including source identification and sample collection. Discover prevention strategies for raw milk-related foodborne diseases from the New York Food Safety CoE.
Norovirus Outbreak Management Toolkit
This toolkit is designed as a reference for norovirus outbreaks and investigations.
Outbreak Response Protocol
This outbreak response protocol can be used as a template to enable stakeholders to work together effectively during outbreak investigations; define roles and responsibilities; and foster effective communication among investigation team members.
Key Points for Food Transaction Records from Credit or Debit Cards
During investigations of outbreaks thought to be due to commercial food items, itemized paper receipts saved by cases and transaction records are valuable starting points for recalling specific food exposures in a timely manner.
Environmental Health: Employee Screening Forms
These employee screening forms are designed to be used by the person in charge at the restaurant or facility to screen employees at the beginning of each shift during an outbreak investigation in order to exclude ill or recently ill employees.