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Operational Differences That Influence Inspection Scores of Corporate-Owned Versus Privately Owned Restaurants

Shana Davis

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Food Safety Compliance: A Comparison of New Hampshire Restaurants Based on Ethnic Cuisine Categorization

Kristin M. Demarco Shaw

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Aflatoxin: Occurrence, Prevention, and Gaps in Both Food and Feed Safety in North Carolina

Jennifer L. Godwin

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Food Safety Laws and Regulations Related to Home-Based Food Businesses: Perceptions of Regulatory Staff, Food Processors, and the Home-Based Food Industry in New York State

Roxanne Hill

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The Food Safety Modernization Act: What Do Processors Know About the Hazard Analysis and Food Safety Plan Requirements, and Where Do They Anticipate Finding Assistance?

Karla Ann Horne

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Food Safety Compliance Levels Among Tribal Nations in the Oklahoma City Area Indian Health Service

LT Aaron McNeill

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Assessment of FDA Rapid Response Team’s Implementation

Brenda D. Morris

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Cottage Food Industry: Lessons Learned from the Southeastern States

Craig Nielson

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An Analysis of Regulatory Schemes Used Throughout the U.S. for Home-Based Food Businesses: Options Available to Enhance Food Safety

Courtney Rheinhart

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Effect of a Certified Food Protection Manager on Employee Food Safety Behaviors in Rural Washington Counties

Alice Robinson

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Testing for Non-0157:H7 Shiga Toxin-Producing Escherichia coli (STEC) Serotypes in Ohio

Jodi Taylor

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Potential Risks Associated with Raw Milk Consumption

Shane Thompson, REHS

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The Need to Implement Food Safety Education and Training for Child Care Providers in Iowa

Jennine Wolf

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