Attendees will hear about data from two CDC studies on restaurant food safety. The first study provides descriptive data on food workers' actions that could lead to cross contamination (e.g., dirty hands or equipment touching ready-to-eat food). This study also identifies links between restaurant characteristics (e.g., policies) and cross contamination actions. The second study provides descriptive data on food safety culture in restaurants; it also identifies links between food safety culture and food safety practices. The information gained from these two studies can be used to identify gaps in restaurants' practices and cultures, and inform food safety intervention strategies designed to reduce those gaps.