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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

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

Assessed Food Safety Risks Associated With Grocery Stores

Assessing Training Needs and Competency Gaps in Food Protection Staff

Certified Food Safety Manager Impact on Food Inspection Citations

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

Microbial Quality of a Middle Eastern, Raw, Ready-to-Eat Meat Dish

Microbial Quality of Ice Machines and Relationship to Facility Inspections in the Toledo, Ohio, Area

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

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

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?