000000533 001__ 533
000000533 005__ 20260302110904.0
000000533 0247_ $$2DOI$$a10.6083/M40C4SRH
000000533 037__ $$aETD
000000533 245__ $$aFactors associated with effective cross-contamination prevention in restaurants
000000533 260__ $$bOregon Health and Science University
000000533 269__ $$a2009
000000533 336__ $$aThesis
000000533 502__ $$bM.P.H.
000000533 520__ $$aFood‑borne illness caused by cross‑contamination remains a major public health concern, particularly in restaurants where raw chicken can transmit pathogens such as Salmonella, Campylobacter jejuni, and Clostridium perfringens. Using data from 450 Environmental Health Specialists Network (EHS‑Net) Chicken Handling Study questionnaires, this secondary analysis examined restaurant characteristics associated with cross‑contamination prevention practices. The study also tested whether establishments with certified managers, formal chicken‑handling policies, and food safety training demonstrated better prevention practices than those without. Findings aim to inform future food safety policies and training strategies to reduce cross‑contamination risks in commercial food settings.
000000533 540__ $$fCC BY
000000533 542__ $$fIn copyright - single owner
000000533 650__ $$aEquipment Contamination$$018568
000000533 650__ $$aFood Handling$$019175
000000533 650__ $$aFood Contamination$$019171
000000533 650__ $$aPolicy$$038967
000000533 650__ $$aPublic Health$$024885
000000533 650__ $$aRestaurants$$025375
000000533 650__ $$aChickens$$016459
000000533 650__ $$aClostridium perfringens$$016816
000000533 650__ $$aCampylobacter jejuni$$028901
000000533 650__ $$aSalmonella$$025680
000000533 650__ $$aSurveys and Questionnaires$$025037
000000533 650__ $$aFoodborne Diseases$$019181
000000533 650__ $$aCenters for Disease Control and Prevention, U.S.$$016311
000000533 691__ $$aSchool of Medicine$$041369
000000533 692__ $$aDepartment of Public Health and Preventive Medicine$$041444
000000533 7001_ $$aBakker, Hope$$uOregon Health and Science University$$041354
000000533 7201_ $$aLapidus, Jodi$$uOregon Health and Science University$$041354$$7Personal$$eAdvisor
000000533 8564_ $$95de44a24-5b7f-457c-a991-02ba1dcf4a2d$$s184258$$uhttps://digitalcollections.ohsu.edu/record/533/files/534_etd.pdf$$ePublic$$276f0d2e656887f40208124c487c6df1e$$31
000000533 905__ $$a/rest/prod/jm/21/4p/19/jm214p19p
000000533 909CO $$ooai:digitalcollections.ohsu.edu:533$$pstudent-work
000000533 956__ $$aGet Accessible Copy$$uhttps://ohsu.libwizard.com/f/requestaccessibledocument
000000533 980__ $$aTheses and Dissertations