Practice Publications

Publications

Bogard A, Fuller C, Radke V, Selman C, Smith K. Ground beef handling and cooking practices in restaurants in eight states. J Food Prot. 2013;76(12):2132-40.

Brown L. Using data to improve practice: Looking back on 20 years of restaurant food safety research. [commentary] J Environ Health. 2021;83(7):40-2.

Brown LG, Ebrahim-Zadeh SD, Hoover ER, DiPrete L, Matis B, Viveiros B, et al. Restaurant date-marking practices concerning ready-to-eat food requiring time and temperature control for safety. Foodborne Pathog Dis. 2021. (Kramer A)

Brown LG, Hoover ER, Faw BV, Hedeen NK, Nicholas D, Wong MR, et al. Food safety practices linked with proper refrigerator temperatures in retail delis. Foodborne Pathog Disease. 2018;15(5):300-7.

Brown LG, Hoover ER, Selman CA, Coleman EW, Rogers HS. Outbreak characteristics associated with identification of contributing factors to foodborne illness outbreaks. Epidemiol Infect. 2017;145(11):2254-62.

Brown LG, Hoover R, Ripley D, Matis B, Nicholas D, Hedeen N, et al. Retail deli slicer cleaning frequency — six selected sites, United States, 2012. MMWR. 2016;65(12):306-10.

Brown LG, Khargonekar S, Bushnell L, the EHS-Net Working Group. Frequency of inadequate chicken cross contamination prevention and cooking practices in restaurants. J Food Prot. 2013;76(12):2141–2145.

Brown LG, Le B, Wong MR, Reimann D, Nicholas D, Faw B, et al. Restaurant manager and worker food safety certification and knowledge. J Foodborne Pathog Dis. 2014;11(11):835-43.

Brown LG, Ripley D, Blade H, Reimann D, Everstine K, Nicholas D, et al. Restaurant food cooling practices. J Food Prot. 2012;75(12):2172-8. (EHS-Net Working Group)

Carpenter L, Green A, Norton D, Frick R, Tobin-D'Angelo M, Reimann D, et al. Food worker experiences with and beliefs about working while ill. J Food Prot. 2013;76(12):2146-54. (Brown LG, Le B)

Cates SC, Muth MK, Karns SA, Penne MA, Stone CN, Harrison JE. Certified kitchen managers: do they improve restaurant inspection outcomes? J Food Prot. 2009;72(2):384-91. (Radke VJ)

Charles J, Radke T. Discussing symptoms with sick food service employees. J Environ Health. 2017;80(5):24-6.

Coleman E, Delea K, Everstine K, Reimann D, Ripley D, the EHS-Net Working Group. Handling practices of fresh leafy greens in restaurants: receiving and training. J Food Prot. 2013;76(12):2126-31.

Gould LH, Seys S, Everstine K, Norton D, Ripley D, Reimann D, et al. Recordkeeping practices of beef grinding activities at retail establishments J Food Prot. 2011;74(6):1022-4. (Selman CA)

Green L, Selman C, Banerjee A, Marcus R, Medus C, Angulo FJ, Radke V, Buchanan S, EHS-Net Working Group. Food service workers' self-reported food preparation practices: an EHS-Net study. Int J Hyg Environ Health. 2005;208(1–2):27-35.

Green LR, Radke V, Mason R, Bushnell L, Reimann DW, Mack J, Motsinger MD, Stigger T, Selman C. Factors related to food worker hand hygiene practices J Food Prot. 2007;70(3):661-666.

Green LR, Selman C. Factors impacting food workers' and managers' safe food preparation practices: a qualitative study. Food Prot Trends 2005;25:981-90.

Green LR, Selman CA, Radke V, Ripley D, Mack JC, Reimann DW, et al. Food worker hand washing practices: an EHS-Net observation study. J Food Prot. 2006;69(10):2417-23.

Hedeen ND, Schaffner D, Brown LG. Tools and techniques to promote proper food cooling in restaurants. J Environ Health. 2022;84(7):8-11.

Holst M, Brown LG, Faw B, Hedeen N, McKelvey W, Nicholas D, et al. Observed potential cross-contamination in retail delicatessens. J Food Prot. 2021;84(6):1055-9.

Holst M, Brown LG, Hoover ER, Julian E, Faw BV, Hedeen N, et al. Retail deli characteristics associated with sanitizing solution concentrations. J Food Prot. 2020;83(10):1667-72.

Hoover ER, Masters M, Johnson J, McKelvey W, Hedeen N, Ripley D, Brown L. Restaurant and staff characteristics related to practices that could contribute to cross-contamination. J Food Prot. 2023;100182.

Kim T, Hedberg C. Data-forward environmental health food safety practice. J Environ Health. 2022;85(2):42-44.

Kirkland E, Green LR, Stone C, Reimann D, Nicholas D, Mason R, et al. Tomato handling practices in restaurants. J Food Prot. 2009;72(8):1692-8. (Radke V, Selman C, EHS-Net Working Group)

Kramer A, Hoover ER, Hedeen N, DiPrete L, Tuttle J, Irving DJ, et al. Development of an empirically derived measure of food safety culture in restaurants. J Food Prot. 2023;86(3):100043. (Moritz E, Brown L)

Lee R, Beatty M, Bogard A, Esko M, Angulo F, Selman C, EHS-Net Working Group. Prevalence of high-risk egg-preparation practices in restaurants that prepare breakfast egg entrees: an EHS-Net study. J Food Prot 67:1444-1450.

Lipcsei LE, Brown LG, Hoover ER, Faw BV, Hedeen N, Matis B, et al. Retail deli slicer inspection practices: An EHS-Net study. J Food Prot. 2018;81(5):799–805.

Norton DM, Brown LG, Frick R, Carpenter LR, Green AL, Tobin-D'Angelo M, et al. Managerial practices regarding workers working while ill. J Food Prot. 2015;78(1):187-95.

Radke TJ, Brown LG, Faw B, Hedeen N, Matis B, Perez P, et al. Restaurant food allergy practices – six selected sites, United States, 2014. MMWR. 2017;66(15);404–7.

Radke TJ, Brown LG, Hoover ER, Faw BV, Reimann D, Wong DR, et al. Food allergy knowledge and attitudes of restaurant managers and staff: An EHS-Net study. J Food Prot. 2016;79(9):1588-98.

Reed K, Brown L, Ripley D, Hedeen N, Nicholas D, Faw B, et al. Restaurant characteristics associated with the use of specific food-cooling methods. J Environ Health. 2020;82(10):8-13.

Schaffner DW, Brown LG, Ripley D, Reimann D, Koktavy N, Blade H, et al. Quantitative analysis of restaurant data to determine best cooling practices. J Food Prot. 2015;78(4):778-83.

Selman CA, Brown LG. Environmental health specialists' self-reported foodborne illness outbreak investigation practices. J Environ Health. 2008;70(6):16-21.

Sumner S, Brown LG, Frick R, Stone C, Carpenter LR, Bushnell L, et al. Factors associated with food workers working while experiencing vomiting or diarrhea. J Food Prot. 2011;74(2):215-20. (EHS-Net Working Group)