TY  - THES
AB  - Food‑borne illness caused by cross‑contamination remains a major public health concern, particularly in restaurants where raw chicken can transmit pathogens such as Salmonella, Campylobacter jejuni, and Clostridium perfringens. Using data from 450 Environmental Health Specialists Network (EHS‑Net) Chicken Handling Study questionnaires, this secondary analysis examined restaurant characteristics associated with cross‑contamination prevention practices. The study also tested whether establishments with certified managers, formal chicken‑handling policies, and food safety training demonstrated better prevention practices than those without. Findings aim to inform future food safety policies and training strategies to reduce cross‑contamination risks in commercial food settings.
AD  - Oregon Health and Science University
AU  - Bakker, Hope
DA  - 2009
DO  - 10.6083/M40C4SRH
DO  - DOI
ED  - Lapidus, Jodi
ED  - Advisor
ID  - 533
KW  - Equipment Contamination
KW  - Food Handling
KW  - Food Contamination
KW  - Policy
KW  - Public Health
KW  - Restaurants
KW  - Chickens
KW  - Clostridium perfringens
KW  - Campylobacter jejuni
KW  - Salmonella
KW  - Surveys and Questionnaires
KW  - Foodborne Diseases
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
N2  - Food‑borne illness caused by cross‑contamination remains a major public health concern, particularly in restaurants where raw chicken can transmit pathogens such as Salmonella, Campylobacter jejuni, and Clostridium perfringens. Using data from 450 Environmental Health Specialists Network (EHS‑Net) Chicken Handling Study questionnaires, this secondary analysis examined restaurant characteristics associated with cross‑contamination prevention practices. The study also tested whether establishments with certified managers, formal chicken‑handling policies, and food safety training demonstrated better prevention practices than those without. Findings aim to inform future food safety policies and training strategies to reduce cross‑contamination risks in commercial food settings.
PB  - Oregon Health and Science University
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  -