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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

Health Risk Assessment of Heavy Metals in Suburban Vegetable Soils From Open Fields and Greenhouses in Jilin City, an Industrial City in China

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?