• HACCP Education Materials for Food Service Workers.
• Food Safety Education Materials for Children.
• Food Safety Education Materials for Food Service Workers.
• Food Safety Education Materials in Languages Other Than English.
• Food Safety Education Materials for Child Care Providers.
• Food Allergy Resources.
• Food Safety Videos.

Borrowing materials in the database from the National Agricultural Library.

To submit information about materials for inclusion in the database, use the Database Contributor's form.

The USDA/FDA Foodborne Illness Education Information Center provides information about foodborne illness prevention to educators, trainers, and organizations developing education and training materials for food workers and consumers. The center is part of an interagency agreement between the Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture (USDA) and the Food and Drug Administration (FDA) of the United States Department of Health and Human Services. It is housed at the Food and Nutrition Information Center (FNIC) of the National Agricultural Library (NAL), USDA in Beltsville, Maryland. USDA and FDA established the center as part of a national campaign to reduce the risk of foodborne illness and to increase knowledge of food-related risks from production through consumption. The center's primary function is the development and maintenance of two databases.

The Foodborne Illness Educational Materials Database is a compilation of consumer and food worker educational materials developed by universities; private industry; and local, state, and federal agencies. This includes computer software, audiovisuals, posters, games and teaching guides for elementary and secondary school education; training materials for the management and workers of retail food markets, food service establishments and institutions; educational research and more. It is updated monthly.

The Hazard Analysis Critical Control Points (HACCP) Training Programs and Resources Database provides up-to-date listings of HACCP training programs, HACCP resource materials, and HACCP consultants offering training programs or resources. Its intended users are educators, trainers, field staff in Extension, Food Safety and Inspection Service (FSIS) personnel, FDA personnel, private sector food processing plants and organizations, and others interested in identifying HACCP training resources.