Benjamin Chapman

North Carolina State University
Raleigh, NC
USA

Papers:
P2-79 Evaluating the Self-perception of Skills and Roles of Third-party Food Safety Auditors in Grocery Stores
P2-95 pH of State Fair Entries in North Carolina
P2-96 Evaluation of a Training Program for Volunteer Food Handlers
P2-107 Teaching through Tweeting: Lessons Learned through NoroCORE's Social Media Campaigns
P2-113 Determining the Presence of Pathogen Reduction Strategies at Livestock Interactions
P3-70 Salmonella Transfer Potential during Field-pack Handling of Cantaloupe
T7 Technical Session 7 - Pre-harvest Food Safety and Water
T1-08 Control of Cross-contamination during Retail Handling of Cantaloupe
T3-03 Educating Tailgaters on Best Food Safety Practices at College Football Tailgates
T3-08 Mug Cakes Baked in Microwave Ovens: The Influence of Baking Time and Internal Temperature on Risk of Foodborne Illness
T3-10 Thermometer Usage Behaviors for Thanksgiving Turkeys: Analysis of Data Collected by Citizen Scientists
T7-01 Cantaloupe Fruit Microbiome:  Responses to Field Location, Cover Crop, and Cold Storage
T12-05 Evaluating a Demonstration-based Training Model for Educating Environmental Health Specialists on Validation and Verification of HACCP Plans
T12-06 Analysis of Certified Food Protection Manager Examination Results after a New Training Approach
T12-07 Evaluation of Grocery Store Food Safety Audits for Patterns in Handwashing and Temperature Compliance