The George Washington University School of Public Health and Health Services
The project is being managed by the GWU SPHHS, located in Washington, DC. A member of the FSRC, the School is the only public health school in the nation's capital and one of only 39 accredited schools nationwide. SPHHS is dedicated to advancing the health of local, national, and global populations by developing and educating tomorrow's public health leaders, through collaborative multidisciplinary research, and by translating science into policies, programs, and interventions. The principal investigator of the project at SPHHS is Michael Taylor.

University of Florida Emerging Pathogens Institute
The EPI is a recently formed research institution formed at UF to develop multidisciplinary research, outreach, and educational initiatives to prevent or contain pathogenic diseases from damaging public health and the economy. The EPI is a member of the FSRC, and food safety is one of four key research areas, in addition to vector-borne and other forms of human pathogens, as well as plant health and animal health. The principal investigators at the EPI include Michael Batz and Glenn Morris.

Public Health Informatics Institute
The Public Health Informatics Institute (PHII) is a close collaborator on this project. The mission of PHII is to advance public health practitioners’ ability to strategically manage and apply health information systems. The PHII approach to health information systems combines best practices in informatics with knowledge and experience in public health and health care. PHII's extensive experience working in the field with customers gives the organization an in-depth understanding of the economic, organizational, and political realities facing public health and health care practitioners. Key researchers on this project at PHII include David Ross, Alan Hinman, Mark Rosenberg, Anita Renahan-White and Terry Marie Hastings.

University of Georgia
The Center for Food Safety (CFS) at the University of Georgia is collaborating on the project. CFS is a leading food safety research institution whose objective is to conduct research that provides information useful in solving problems in the food industry and to provide the consumer with high-quality foods having minimal risk to human health. CFS has a large team of food scientists and technologists with extensive experience investigating the relationship between food quality and safety. CFS is a member of the FSRC and has been centrally involved in previous FSRC projects. Dr. Michael Doyle, Director of CFS, will be the lead researcher from the University of Georgia.

University of Massachusetts at Amherst
The Food Marketing Policy Center (FMPC) at the University of Massachusetts is collaborating on the project. The FMPC's food safety research program focuses on understanding the operation of domestic and international food systems, with particular interest in the economics of food quality (especially safety and nutrition), international trade, and food labeling. Current research projects focus on the economic evaluation of risk management options for improving food safety; the economics of traceability and certification for food quality attributes such as safety and the use of biotechnology; the effectiveness of labeling in influencing consumer behavior; and the impact of higher safety standards in developed countries on trade between them and on exports from and food safety within developing countries. Dr. Julie Caswell is the lead researcher from UMass.

University of Maryland School of Medicine
The project was previously based in the Department of Epidemiology and Preventive Medicine at the University of Maryland School of Medicine, based in Baltimore, MD. The Department is dedicated to improving public health through research and education, with a distinct specialty investigating the causes, distribution, prevention, and control of disease. The Department is composed of over 80 faculty members and manages $25 million in direct funded research.