000000533 001__ 533
000000533 005__ 20231128134458.0
000000533 0247_ $$2DOI$$a10.6083/M40C4SRH
000000533 037__ $$aETD
000000533 245__ $$aFactors associated with effective cross-contamination prevention in restaurants
000000533 269__ $$a2009
000000533 336__ $$aThesis
000000533 502__ $$bM.P.H.
000000533 540__ $$fCC BY
000000533 542__ $$fIn copyright - single owner
000000533 650__ $$aEquipment Contamination$$018568
000000533 650__ $$aFood Handling$$019175
000000533 650__ $$aFood Contamination$$019171
000000533 6531_ $$acenters for disease control and prevention (u.s.)
000000533 691__ $$aSchool of Medicine$$041369
000000533 692__ $$aDepartment of Public Health and Preventive Medicine$$041444
000000533 7001_ $$aBakker, Hope L.
000000533 8564_ $$95de44a24-5b7f-457c-a991-02ba1dcf4a2d$$s184258$$uhttps://digitalcollections.ohsu.edu/record/533/files/534_etd.pdf
000000533 905__ $$a/rest/prod/jm/21/4p/19/jm214p19p
000000533 909CO $$ooai:digitalcollections.ohsu.edu:533$$pstudent-work
000000533 980__ $$aTheses and Dissertations