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Journal of Environmental Health

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

A Rapid-Response Survey of Essential Workers in Midwestern Meatpacking Plants: Perspectives on COVID-19 Response in the Workplace

Acceptability of Household Practices to Prevent Boils in Rural Alaska

Are We There Yet? In-Flight Food Safety and Cabin Crew Hygiene Practices

Detecting Styrene With Spectral Fluorescence Signature Analysis

Disclosing Inspection Results at Point-of-Service: Affect of Characteristics of Food Establishment Inspection Programs on Foodborne Illness Outcomes

Does a Water Flow Timer Improve Food Handler Hand Washing Practices in Food Service Establishments? The Effects of Passive and Indirect Interventions

Evaluating the Impact of Food Safety Training: A Look at the Self-Analysis for Food Excellence Program

Facilitators and Barriers to Conducting Environmental Assessments for Food Establishment Outbreaks, National Environmental Assessment Reporting System, 2014–2016

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

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

Pesticide Contamination in Central Kentucky Urban Honey: A Pilot Study

Reduction in the Lead Content of Candy and Purses in California Following Successful Litigation

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

Retail Risk Assessment and Lethality of Listeria monocytogenes and E. coli O157 in Naturally Fermented Sauerkraut

Study to Assess the Prevention of Microbial Cross-Contamination From Tables to Utensils Using Flatware Rests

Use of an Environmental Swabbing Strategy to Support a Suspected Norovirus Outbreak Investigation at a Retail Food Establishment

Vegetable Lactic Acid Fermentations Under the Food and Drug Administration Model Food Code: Risk Analysis and Safe Processing Guidance