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Journal of Environmental Health

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Coronavirus Surrogate Persistence and Cross-Contamination on Food Service Operation Fomites

Federal Meat and Poultry Inspection Duties and Requirements—Part 2: The Public Health Inspection System, Marks of Inspection, and Slaughter Inspections

A Comparison of Water-Related Perceptions and Practices Among West Texas and South New Mexico Colonia Residents Using Hauled-Stored and Private Well Water

A Matter of Time: Exploring Variation in Food and Drug Administration Food Code Adoption Among State Retail Food Regulatory Agencies

A Qualitative Analysis to Identify the Food Safety Training Needs of Government Sanitation Inspectors in the Philippines

A Strategic Cleaning Assessment Program: Menu Cleanliness at Restaurants

Characteristics of Noncompliant Food Handling Establishments and Factors That Inhibit Compliance in a Regional Health Authority, Jamaica

Consumer Perception of the Food and Drug Administration’s Newest Recommended Food Facility Inspection Format: Words Matter

E-Journal Bonus Article: Assessment of Food Business Operator Training on Parasitological Risk Management in Sushi Restaurants: A Local Survey in Florence, Italy

Food Donation and Food Safety: Challenges, Current Practices, and the Road Ahead

Food Safety Resources for Managers and Vendors of Farmers Markets in Texas

Hepatitis A Vaccination of Food Service Workers in Genesee County, New York

How Under-Testing of Ethnic Meat Might Contribute to Antibiotic Environmental Pollution and Antibiotic Resistance: Tetracycline and Aminoglycoside Residues in Domestic Goats Slaughtered in Missouri

Impact of COVID-19 on the United States Food Service Industry and Science-Based Strategies for Pandemic Preparedness

Improving the Reliability of Food Safety Disclosure: Restaurant Grading in Seattle and King County, Washington

Inspector Perceptions of the Food and Drug Administration’s Newest Recommended Food Facility Inspection Format: Training Matters

Pesticide Contamination in Central Kentucky Urban Honey: A Pilot Study

Restaurant Characteristics Associated With the Use of Specific Food-Cooling Methods

Restaurant Manager Perceptions of the Food and Drug Administration’s Newest Recommended Food Facility Inspection Format: Training and Words Matter

Survival of Listeria monocytogenes in Commercially Available Refrigerated Cold-Brewed Coffee

The Spread of a Norovirus Surrogate via Reusable Grocery Bags in a Grocery Supermarket

Yelp Versus Inspection Reports: Is Quality Correlated With Sanitation in Retail Food Facilities?