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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 Strategic Cleaning Assessment Program: Menu Cleanliness at Restaurants

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

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

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

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

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?