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Estimating the prevalence of food risk increasing behaviours in UK kitchens

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Figure

Table 4. Estimates of extended logit and marginal effects of attributes on probability of bad behaviours: Public sample.
Fig 1. Distributions of members of the public’s (n = 926) simulated probabilities of committing thefour studied food risk increasing behaviours.
Table 5. Prevalence rates of four typical bad behaviours amongst chefs and catering students.
Table 6. Estimates of extended logit and marginal effects of attributes on probability of bad behaviours: Chef and catering student sample.

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