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Federal Meat and Poultry Inspection Duties and Requirements—Part 4: Food Defense, Product Sampling, Rules of Practice, and Summary

A Collaborative Approach to National Food Code Adoption

Federal Meat and Poultry Inspection Duties and Requirements—Part 3: Monitoring of Food Safety Systems

Enveloped Phi 6 Bacteriophage Persistence and Cross-Contamination on the Surface of Farmers Market Fomites

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 Call for Action to Increase the Scrutiny of Surface Cleaning and Cleaning Agents in Retail Food Establishments

Federal Meat and Poultry Inspection Duties and Requirements—Part 1: History and Current Responsibilities

A Community Outbreak of Salmonella enterica Serotype Typhimurium Associated With an Asymptomatic Food Handler in Two Local Restaurants

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 Debate: Developing National Retail Food Policy

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

A Review of Nontuberculous Mycobacteria Presence in Raw and Pasteurized Bovine Milk

A Step Towards Improving Food Safety in India: Determining Baseline Knowledge and Behaviors Among Restaurant Food Handlers in Chennai

A Strategic Cleaning Assessment Program: Menu Cleanliness at Restaurants

A Study of the Antimicrobial Resistance and Transfer of Resistance Among Organisms Isolated From Lettuce (Lactuca sativa) Leaves in Three Localities in Southwest Nigeria

Acceptability of Household Practices to Prevent Boils in Rural Alaska

An Estimate of the Economic Burden of Norovirus Disease Among School-Age Children in the United States (2009–2013)

Analysis of Food Service Operation Risk Classification and Associated Food Safety Violation Frequency

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

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

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

Discussing Symptoms With Sick Food Service Employees

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

E-Journal Article: Improving the Reliability of Adenosine Triphosphate (ATP) Testing in Surveillance of Food Premises: A Pilot Study

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

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

Evaluation of College Student Food Safety Knowledge and Expectations of Food Service Inspections in North Carolina

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

Fecal Contamination of Food, Water, Hands, and Kitchen Utensils at the Household Level in Rural Areas of Peru

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

Food Safety Policies and Procedures for Student-Led Food Events at Colleges and Universities in the United States

Food Safety Program Performance Assessment in Tennessee, 2003–2011

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

Going Public: Early Disclosure of Food Risks for the Benefit of Public Health

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

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