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  • An evaluation of the use of menu risk assessment as a tool in food service protection programs

    Creator:
    Gray, Lori A.
    Abstract:
    Despite the increase in information on the causes of foodborne disease, outbreaks continue to be a major preventable public health problem. Current food service establishment inspection programs, however, are not designed to assess the potential of risk for foodborne disease and do not focus prevention efforts where food service problems...
    Resource Type:
    Masters Thesis
    Full Text:
    for high risk, moderate risk and low risk food service establishments in Marion County, Oregon