TY - THES AU - Bakker, Hope L. DA - 2009 DO - 10.6083/M40C4SRH DO - DOI ID - 533 KW - Equipment Contamination KW - Food Handling KW - Food Contamination KW - centers for disease control and prevention (u.s.) L1 - https://digitalcollections.ohsu.edu/record/533/files/534_etd.pdf L2 - https://digitalcollections.ohsu.edu/record/533/files/534_etd.pdf L4 - https://digitalcollections.ohsu.edu/record/533/files/534_etd.pdf LK - https://digitalcollections.ohsu.edu/record/533/files/534_etd.pdf PY - 2009 T1 - Factors associated with effective cross-contamination prevention in restaurants TI - Factors associated with effective cross-contamination prevention in restaurants UR - https://digitalcollections.ohsu.edu/record/533/files/534_etd.pdf Y1 - 2009 ER -