@article{levine_chaifetz_chapman_2017, title={Evaluating food safety risk messages in popular cookbooks}, volume={119}, ISSN={["1758-4108"]}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-85018673626&partnerID=MN8TOARS}, DOI={10.1108/bfj-02-2017-0066}, abstractNote={
Purpose
Medeiros et al. (2001) estimate 3.5 million cases of foodborne illness in the USA annually are associated with inadequate cooking of animal foods or cross-contamination from these foods. Past research shows home food handling practices can be risk factors for foodborne illness. The purpose of this paper is to evaluate the communication of food safety guidance, specifically safe endpoint temperatures and cross-contamination risk reduction practices, in popular cookbook recipes.
}, number={5}, journal={BRITISH FOOD JOURNAL}, author={Levine, Katrina and Chaifetz, Ashley and Chapman, Benjamin}, year={2017}, pages={1116–1129} }
 @article{chapman_erdozaim_powell_2017, title={Going public: Early disclosure of food risks for the benefit of public health}, volume={79}, number={7}, journal={Journal of Environmental Health}, author={Chapman, B. and Erdozaim, M. S. and Powell, D.}, year={2017}, pages={8–14} }
 @article{thomas_binder_mclaughlin_jaykus_hanson_powell_chapman_2016, title={Assessment of Risk Communication about Undercooked Hamburgers by Restaurant Servers}, volume={79}, ISSN={["1944-9097"]}, url={https://publons.com/publon/21063768/}, DOI={10.4315/0362-028x.jfp-16-065}, abstractNote={According to the U.S. Food and Drug Administration 2013 Model Food Code, it is the duty of a food establishment to disclose and remind consumers of risk when ordering undercooked food such as ground beef. The purpose of this study was to explore actual risk communication behaviors of food establishment servers. Secret shoppers visited 265 restaurants in seven geographic locations across the United States, ordered medium rare burgers, and collected and coded risk information from chain and independent restaurant menus and from server responses. The majority of servers reported an unreliable method of doneness (77%) or other incorrect information (66%) related to burger doneness and safety. These results indicate major gaps in server knowledge and risk communication, and the current risk communication language in the Model Food Code does not sufficiently fill these gaps. The question is "should servers even be acting as risk communicators?" There are numerous challenges associated with this practice, including high turnover rates, limited education, and the high stress environment based on pleasing a customer. If servers are designated as risk communicators, food establishment staff should be adequately trained and provided with consumer advisory messages that are accurate, audience appropriate, and delivered in a professional manner so that customers can make informed food safety decisions.}, number={12}, journal={JOURNAL OF FOOD PROTECTION}, author={Thomas, Ellen M. and Binder, Andrew R. and Mclaughlin, Anne and Jaykus, Lee-Ann and Hanson, Dana and Powell, Douglas and Chapman, Benjamin}, year={2016}, month={Dec}, pages={2113–2118} }
 @article{jespersen_griffiths_maclaurin_chapman_wallace_2016, title={Measurement of food safety culture using survey and maturity profiling tools}, volume={66}, journal={Food Control}, author={Jespersen, L. and Griffiths, M. and Maclaurin, T. and Chapman, B. and Wallace, C. A.}, year={2016}, pages={174–182} }
 @article{powell_chapman_2016, title={Risk communication during foodborne disease outbreaks the four Rs}, journal={Foodborne Diseases: Case Studies of Outbreaks in the Agri-Food Industries}, author={Powell, D. and Chapman, B.}, year={2016}, pages={383–403} }
 @article{fraser_wohlgenant_cates_chen_jaykus_li_chapman_2015, title={An observational study of frequency of provider hand contacts in child care facilities in North Carolina and South Carolina}, volume={43}, ISSN={["1527-3296"]}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-84921814104&partnerID=MN8TOARS}, DOI={10.1016/j.ajic.2014.10.017}, abstractNote={•Children's clothing are the most frequently touched. •Common high-touch surfaces, such as light switches and doorknobs, are touched the least. •Guidelines are available for nonporous surfaces but not for porous surfaces. Background Children enrolled in child care are 2.3-3.5 times more likely to experience acute gastrointestinal illness than children cared for in their own homes. The purpose of this study was to determine the frequency surfaces were touched by child care providers to identify surfaces that should be cleaned and sanitized. Methods Observation data from a convenience sample of 37 child care facilities in North Carolina and South Carolina were analyzed. Trained data collectors used iPods (Apple, Cupertino, CA) to record hand touch events of 1 child care provider for 45 minutes in up to 2 classrooms in each facility. Results Across the 37 facilities, 10,134 hand contacts were observed in 51 classrooms. Most (4,536) were contacts with porous surfaces, with an average of 88.9 events per classroom observation. The most frequently touched porous surface was children's clothing. The most frequently touched nonporous surface was food contact surfaces (18.6 contacts/observation). Surfaces commonly identified as high-touch surfaces (ie, light switches, handrails, doorknobs) were touched the least. Conclusion General cleaning and sanitizing guidelines should include detailed procedures for cleaning and sanitizing high-touch surfaces (ie, clothes, furniture, soft toys). Guidelines are available for nonporous surfaces but not for porous surfaces (eg, clothing, carpeting). Additional research is needed to inform the development of evidence-based practices to effectively treat porous surfaces. Children enrolled in child care are 2.3-3.5 times more likely to experience acute gastrointestinal illness than children cared for in their own homes. The purpose of this study was to determine the frequency surfaces were touched by child care providers to identify surfaces that should be cleaned and sanitized. Observation data from a convenience sample of 37 child care facilities in North Carolina and South Carolina were analyzed. Trained data collectors used iPods (Apple, Cupertino, CA) to record hand touch events of 1 child care provider for 45 minutes in up to 2 classrooms in each facility. Across the 37 facilities, 10,134 hand contacts were observed in 51 classrooms. Most (4,536) were contacts with porous surfaces, with an average of 88.9 events per classroom observation. The most frequently touched porous surface was children's clothing. The most frequently touched nonporous surface was food contact surfaces (18.6 contacts/observation). Surfaces commonly identified as high-touch surfaces (ie, light switches, handrails, doorknobs) were touched the least. General cleaning and sanitizing guidelines should include detailed procedures for cleaning and sanitizing high-touch surfaces (ie, clothes, furniture, soft toys). Guidelines are available for nonporous surfaces but not for porous surfaces (eg, clothing, carpeting). Additional research is needed to inform the development of evidence-based practices to effectively treat porous surfaces.}, number={2}, journal={AMERICAN JOURNAL OF INFECTION CONTROL}, author={Fraser, Angela and Wohlgenant, Kelly and Cates, Sheryl and Chen, Xi and Jaykus, Lee-Ann and Li, You and Chapman, Benjamin}, year={2015}, month={Feb}, pages={107–111} }
 @misc{erdozain_kukanich_chapman_powell_2015, title={Best practices for planning events encouraging human-animal interactions}, volume={62}, number={2}, journal={Zoonoses and Public Health}, author={Erdozain, G. and KuKanich, K. and Chapman, B. and Powell, D.}, year={2015}, pages={90–99} }
 @article{chaifetz_chapman_2015, title={Evaluating North Carolina food pantry food safety-related operating procedures}, volume={78}, number={11}, journal={Journal of Food Protection}, author={Chaifetz, A. and Chapman, B.}, year={2015}, pages={2033–2042} }
 @article{robertson_boyer_chapman_eifert_villalba_franz_2014, title={Educational needs assessment and practices of grocery store food handlers through survey and observational data collection (vol 34, pg 707, 2013)}, volume={44}, journal={Food Control}, author={Robertson, L. A. and Boyer, R. R. and Chapman, B. J. and Eifert, J. D. and Villalba, A. and Franz, N. K.}, year={2014}, pages={284–284} }
 @article{chapman_raymond_powell_2014, title={Potential of social media as a tool to combat foodborne illness}, volume={134}, number={4}, journal={Perspectives in Public Health}, author={Chapman, B. and Raymond, B. and Powell, D.}, year={2014}, pages={225–230} }
 @article{wohlgenant_cates_fraser_chapman_jaykus_chen_2014, title={Sanitation in classroom and food preparation areas in child-care facilities in North Carolina and South Carolina}, volume={77}, number={4}, journal={Journal of Environmental Health}, author={Wohlgenant, K. C. and Cates, S. C. and Fraser, A. and Chapman, B. and Jaykus, L. A. and Chen, X.}, year={2014}, pages={20–27} }
 @article{thomas_chapman_jaykus_phister_2014, title={Tracing Temperature Patterns of Cut Leafy Greens during Service in North Carolina School Food Service}, volume={77}, ISSN={["1944-9097"]}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-84906969253&partnerID=MN8TOARS}, DOI={10.4315/0362-028x.jfp-14-121}, abstractNote={Contaminated fresh produce has been increasingly identified as a cause of foodborne illnesses. Because of concerns about pathogen growth on these food items at retail, the 2009 U.S. Food and Drug Administration Food Code established that cut leafy greens (lettuce, spinach, spring mix, cabbage, arugula, and kale) must have time and temperature controls for safety and hence should be kept at refrigerated temperatures (5°C or lower). The purpose of this study was to determine the temperature profiles of cut leafy greens in single-serving clamshell containers provided as part of the North Carolina School Lunch Program and to compare the two policies that North Carolina has in place to control the temperature of these products (the 3-day rule and time in lieu of temperature). Temperatures were recorded with data loggers in 24 schools during a 3-day period. In all cases, substantial temperature variability was found for these products, including temperatures above 5°C for at least 1 h on each of the 3 days. In some cases, temperatures reached above 5°C for more than 3 h throughout the serving time. The results demonstrate the importance of developing a protocol for continuous temperature monitoring of leafy greens served in school lunch programs.}, number={9}, journal={JOURNAL OF FOOD PROTECTION}, author={Thomas, Ellen M. and Chapman, Benjamin and Jaykus, Lee-Ann and Phister, Trevor}, year={2014}, month={Sep}, pages={1495–1500} }
 @article{powell_erdozain_dodd_costa_morley_chapman_2013, title={Audits and inspections are never enough: A critique to enhance food Safety}, volume={30}, number={2}, journal={Food Control}, author={Powell, D. A. and Erdozain, S. and Dodd, C. and Costa, R. and Morley, K. and Chapman, B. J.}, year={2013}, pages={686–691} }
 @article{robertson_boyer_chapman_eifert_franz_2013, title={Educational needs assessment and practices of grocery store food handlers through survey and observational data collection}, volume={34}, number={2}, journal={Food Control}, author={Robertson, L. A. and Boyer, R. R. and Chapman, B. J. and Eifert, J. D. and Franz, N. K.}, year={2013}, pages={707–713} }
 @article{erdozain_kukanich_chapman_powell_2013, title={Observation of public health risk behaviours, risk communication and hand hygiene at Kansas and Missouri petting - zoos 2010-2011}, volume={60}, number={4}, journal={Zoonoses and Public Health}, author={Erdozain, G. and KuKanich, K. and Chapman, B. and Powell, D.}, year={2013}, pages={304–310} }
 @article{mancini_murray_chapman_powell_2012, title={Investigating the potential benefits of on-site food safety training for Folklorama, a temporary food service event}, volume={75}, number={10}, journal={Journal of Food Protection}, author={Mancini, R. and Murray, L. and Chapman, B. J. and Powell, D. A.}, year={2012}, pages={1829–1834} }
 @misc{powell_jacob_chapman_2011, title={Enhancing food safety culture to reduce rates of foodborne illness}, volume={22}, number={6}, journal={Food Control}, author={Powell, D. A. and Jacob, C. J. and Chapman, B. J.}, year={2011}, pages={817–822} }
 @article{chapman_maclaurin_powell_2011, title={Food safety infosheets design and refinement of a narrative-based training intervention}, volume={113}, number={2-3}, journal={British Food Journal}, author={Chapman, B. and MacLaurin, T. and Powell, D.}, year={2011}, pages={160–186} }
 @article{filion_kukanich_chapman_hardigree_powell_2011, title={Observation-based evaluation of hand hygiene practices and the effects of an intervention at a public hospital cafeteria}, volume={39}, number={6}, journal={American Journal of Infection Control}, author={Filion, K. and KuKanich, K. S. and Chapman, B. and Hardigree, M. K. and Powell, D. A.}, year={2011}, pages={464–470} }
 @article{chapman_eversley_fillion_maclaurin_powell_2010, title={Assessment of food safety practices of food service food handlers (risk assessment data): Testing a communication intervention (evaluation of tools)}, volume={73}, number={6}, journal={Journal of Food Protection}, author={Chapman, B. and Eversley, T. and Fillion, K. and MacLaurin, T. and Powell, D.}, year={2010}, pages={1101–1107} }