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E Rickamer Hoover

Showing results (1-10 of 10) with videos related to

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Journal of Food Protection|October 20, 2023
Restaurant and Staff Characteristics Related to Practices that Could Contribute to Cross-ContaminationE Rickamer Hoover, Matthew Masters, Jona Johnson, et al.
MMWR. Morbidity and Mortality Weekly Report|April 1, 2016
Retail Deli Slicer Cleaning Frequency--Six Selected Sites, United States, 2012Laura G Brown, E Rickamer Hoover, Danny Ripley, et al.
Journal of Food Protection|March 30, 2025
Updated Assessment of State Food Safety Laws for Norovirus Outbreak Prevention in the United StatesAnita K Kambhampati, E Rickamer Hoover, Lisa A Landsman, et al.
Journal of Food Protection|May 19, 2020
Restaurant Policies and Practices Related to Norovirus Outbreak Size and DurationE Rickamer Hoover, Nicole Hedeen, Amy Freeland, et al.
Journal of Food Protection|April 12, 2018
Retail Deli Slicer Inspection Practices: An EHS-Net StudyLauren E Lipcsei, Laura G Brown, E Rickamer Hoover, et al.
BMC Research Notes|December 5, 2020
Handwashing and disinfection precautions taken by U.S. adults to prevent coronavirus disease 2019, Spring 2020Laura G Brown, E Rickamer Hoover, Catherine E Barrett, et al.
BMC Public Health|December 16, 2022
Application of the Capability, Opportunity, Motivation and Behavior (COM-B) model to identify predictors of two self-reported hand hygiene behaviors (handwashing and hand sanitizer use) to prevent COVID-19 infection among U.S. adults, Fall 2020Laura G Brown, E Rickamer Hoover, Bethlehem N Besrat, et al.
Journal of Food Protection|February 22, 2017
Food Allergy Knowledge and Attitudes of Restaurant Managers and Staff: An EHS-Net StudyTaylor J Radke, Laura G Brown, E Rickamer Hoover, et al.
Journal of Food Protection|March 14, 2023
Development of an Empirically Derived Measure of Food Safety Culture in RestaurantsAdam Kramer, E Rickamer Hoover, Nicole Hedeen, et al.
Foodborne Pathogens and Disease|July 27, 2021
Restaurant Date-Marking Practices Concerning Ready-to-Eat Food Requiring Time and Temperature Control for SafetyLaura Green Brown, Shideh Delrahim Ebrahim-Zadeh, E Rickamer Hoover, et al.
Pageof 1

Showing results (1-10 of 10) with videos related to

Sort By:
Pageof 1
Journal of Food Protection|October 20, 2023
Restaurant and Staff Characteristics Related to Practices that Could Contribute to Cross-ContaminationE Rickamer Hoover, Matthew Masters, Jona Johnson, et al.
MMWR. Morbidity and Mortality Weekly Report|April 1, 2016
Retail Deli Slicer Cleaning Frequency--Six Selected Sites, United States, 2012Laura G Brown, E Rickamer Hoover, Danny Ripley, et al.
Journal of Food Protection|March 30, 2025
Updated Assessment of State Food Safety Laws for Norovirus Outbreak Prevention in the United StatesAnita K Kambhampati, E Rickamer Hoover, Lisa A Landsman, et al.
Journal of Food Protection|May 19, 2020
Restaurant Policies and Practices Related to Norovirus Outbreak Size and DurationE Rickamer Hoover, Nicole Hedeen, Amy Freeland, et al.
Journal of Food Protection|April 12, 2018
Retail Deli Slicer Inspection Practices: An EHS-Net StudyLauren E Lipcsei, Laura G Brown, E Rickamer Hoover, et al.
BMC Research Notes|December 5, 2020
Handwashing and disinfection precautions taken by U.S. adults to prevent coronavirus disease 2019, Spring 2020Laura G Brown, E Rickamer Hoover, Catherine E Barrett, et al.
BMC Public Health|December 16, 2022
Application of the Capability, Opportunity, Motivation and Behavior (COM-B) model to identify predictors of two self-reported hand hygiene behaviors (handwashing and hand sanitizer use) to prevent COVID-19 infection among U.S. adults, Fall 2020Laura G Brown, E Rickamer Hoover, Bethlehem N Besrat, et al.
Journal of Food Protection|February 22, 2017
Food Allergy Knowledge and Attitudes of Restaurant Managers and Staff: An EHS-Net StudyTaylor J Radke, Laura G Brown, E Rickamer Hoover, et al.
Journal of Food Protection|March 14, 2023
Development of an Empirically Derived Measure of Food Safety Culture in RestaurantsAdam Kramer, E Rickamer Hoover, Nicole Hedeen, et al.
Foodborne Pathogens and Disease|July 27, 2021
Restaurant Date-Marking Practices Concerning Ready-to-Eat Food Requiring Time and Temperature Control for SafetyLaura Green Brown, Shideh Delrahim Ebrahim-Zadeh, E Rickamer Hoover, et al.
Pageof 1