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. 2022 Jan;131:108433. doi: 10.1016/j.foodcont.2021.108433

Table 3.

Average number of potential cross-contamination events and the occasion they occurred in kitchens where the arrangement of the key equipment had the recommended perimeter of the work triangle (4–7.9 m) and kitchens where the arrangement of the equipment had a perimeter >7.9 m.

3.4.