An empirical investigation of food safety culture in onsite foodservice operations von Ungku Fatimah, Ungku Zainal Abidin, Strohbehn, Catherine H., Arendt, Susan W.

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Determining What Growers Need to Comply with the Food Safety Modernization Act Produce Safety Rule von Strohbehn, Catherine H, Enderton, Arlene, Shaw, Angela M, Perry, Bridget, Overdiep, Jacques, Naeve, Linda

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Varying Influences of Motivation Factors on Employees' Likelihood To Perform Safe Food Handling Practices Because of Demographic Differences von ELLIS, Jason D, ARENDT, Susan W, STROHBEHN, Catherine H, MEYER, Janell, PAEZ, Paola

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Food Safety Posters for Safe Handling of Leafy Greens von Rajagopal, Lakshman, Arendt, Susan W, Shaw, Angela M, Strohbehn, Catherine H, Sauer, Kevin L

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Trends Impacting Food Safety in Retail Foodservice: Implications for Dietetics Practice von Sneed, Jeannie, PhD, RD, Strohbehn, Catherine H., PhD, RD

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Graduate hospitality students' attitudes and values toward work and lifestyle factors von Strohbehn, Catherine H

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Food safety practices and HACCP implementation: Perceptions of registered dietitians and dietary managers von Strohbehn, Catherine H., Gilmore, Shirley A., Sneed, Jeannie

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Application of Genetic Engineering to Foods von Stadler, Diane D., Reeder, Amy F., Strohbehn, Catherine H.

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Iowa Dietitians’ Attitudes Toward and Knowledge of Genetically Engineered and Irradiated Foods von WIE, SEUNG HEE, STROHBEHN, CATHERINE H, HSU, CATHY H.C

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Food Defense Best Practices Reported by Public School Food Authorities in Seven Northern U.S. States von Klitzke, Carol J, Strohbehn, Catherine H

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CASE STUDIES OF LOCAL FOOD PURCHASING BY CENTRAL IOWA RESTAURANTS AND INSTITUTIONS von STROHBEHN, CATHERINE H., GREGOIRE, MARY B.

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Impacts of Scheduling Recess before Lunch in Elementary Schools: A Case Study Approach of Plate Waste and Perceived Behaviors von Strohbehn, Catherine H, Strohbehn, Garth W, Lanningham-Foster, Lorraine, Litchfield, Ruth A, Scheidel, Carrie, Delger, Patti

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Observational Assessment of Glove Use Behaviors among Foodservice Workers in a University Dining Setting: Testing a Visual Intervention Tool von Rajagopal, Lakshman, Strohbehn, Catherine H

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Assessment of Midwest Growers' Needs for Compliance with the Food Safety Modernization Act Produce Safety Rule von Perry, Bridget, Shaw, Angela, Johnsen, Ellen, Enderton, Arlene, Strohbehn, Catherine H, Naeve, Linda

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Mitigating Cross Contamination in Four Retail Foodservice Sectors von Strohbehn, Catherine H, Paez, Paola, Sneed, Jeannie, Meyer, Janell

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Use of Minimal-text Posters to Improve the Microbial Status of Leafy Greens and Food Contact Surfaces in Foodservice Sites Serving Older Adults von Roy, Amber L, Shaw, Angela M, Rajagopal, Lakshman, Strohbehn, Catherine H, Arendt, Susan W, Sauer, Kevin L

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Shigella in the trenches von Strohbehn, Catherine H

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Food safety practices and HACCP implementation: Perceptions of registered Dietitians and dietary managers. Applications von STROHBEHN, Catherine H, GILMORE, Shirley A, SNEED, Jeannie, MCCLUSKY, Kathleen W

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Impact of an Educational Seminar on Dietetic Students’ Knowledge of and Attitudes Toward Genetically Engineered Foods von Stadler, Diane D., Zhao, Zhuchun, Reeder, Amy F., Strohbehn, Catherine H.

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Effects of in vitro brevetoxin exposure on apoptosis and cellular metabolism in a leukemic T cell line (Jurkat) von Walsh, Catherine J, Leggett, Stephanie R, Strohbehn, Kathryn, Pierce, Richard H, Sleasman, John W

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