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Laura Green Brown

Showing results (1-10 of 8) with videos related to

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Journal of Environmental Health|March 20, 2013
EHS-net restaurant food safety studies: what have we learned?Laura Green Brown
Journal of Environmental Health|September 19, 2012
Plain language summaries: a new EHS-net tool to share our published findingsLaura Green Brown, Pamela S Wigington
Journal of Food Protection|December 3, 2013
Frequency of inadequate chicken cross-contamination prevention and cooking practices in restaurantsLaura Green Brown, Shivangi Khargonekar, Lisa Bushnell
Journal of Environmental Health|August 18, 2022
Tools and Techniques to Promote Proper Food Cooling in RestaurantsNicole D Hedeen, Donald Schaffner, Laura Green Brown
Journal of Food Protection|April 4, 2015
Quantitative data analysis to determine best food cooling practices in U.S. restaurantsDonald W Schaffner, Laura Green Brown, Danny Ripley, et al.
Journal of Food Protection|December 6, 2012
Restaurant food cooling practicesLaura Green Brown, Danny Ripley, Henry Blade, et al.
Journal of Food Protection|February 22, 2011
Factors associated with food workers working while experiencing vomiting or diarrheaSteven Sumner, Laura Green Brown, Roberta Frick, 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 8) with videos related to

Sort By:
Pageof 1
Journal of Environmental Health|March 20, 2013
EHS-net restaurant food safety studies: what have we learned?Laura Green Brown
Journal of Environmental Health|September 19, 2012
Plain language summaries: a new EHS-net tool to share our published findingsLaura Green Brown, Pamela S Wigington
Journal of Food Protection|December 3, 2013
Frequency of inadequate chicken cross-contamination prevention and cooking practices in restaurantsLaura Green Brown, Shivangi Khargonekar, Lisa Bushnell
Journal of Environmental Health|August 18, 2022
Tools and Techniques to Promote Proper Food Cooling in RestaurantsNicole D Hedeen, Donald Schaffner, Laura Green Brown
Journal of Food Protection|April 4, 2015
Quantitative data analysis to determine best food cooling practices in U.S. restaurantsDonald W Schaffner, Laura Green Brown, Danny Ripley, et al.
Journal of Food Protection|December 6, 2012
Restaurant food cooling practicesLaura Green Brown, Danny Ripley, Henry Blade, et al.
Journal of Food Protection|February 22, 2011
Factors associated with food workers working while experiencing vomiting or diarrheaSteven Sumner, Laura Green Brown, Roberta Frick, 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