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Research Article
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Socio-demographic determinants of good food safety practices for young, educated food handlers in Türkiye

Year 2024, Volume: 10 Issue: 1, 12 - 21, 03.01.2024

Duygu Başkaya Sezer

https://doi.org/10.3153/FH24002

Abstract

Food handlers' poor food safety practices increase the risk of foodborne diseases. In this study, food safety practices varied significantly according to gender, age, grade level (student or graduate), and internship status but did not differ according to marital status and income. Correct cutting board use received the highest score (92.6%) among student and graduate food handlers. Double tasting, hand cleaning before food contact, and expiration date/first in-first out rule were scored over 90% correctly. Neglecting hand washing during peak hours (43.9%) and not washing the vegetables to be cooked (45.7%) took the lowest scores. Gender, age, and grade level determine whether food safety practices are good or poor. Men were found to be 0.2 times less likely than women to perform good food safety practices. Food handlers aged 25-30 were 0.1 times less likely to prepare safe food than individuals aged 18-24. It has been determined that the probability of safe food preparation of graduates is 0.1 times lower than that of students.

Keywords

Food handler Practice Safe food Poisoning Cook Student

References

  • Adesokan, H.K., Raji, A.O.Q. (2014). Safe meat-handling knowledge, attitudes and practices of private and government meat processing plants’ workers: Implications for future policy. Journal of Preventive Medicine and Hygiene, 55(1), 10-16.
  • Ali, M.T., Mahmud, S., Mohsin, M., Mian, A.U., Islam, A., Ahmed, F.F. (2023). Knowledge, attitude, and practices toward food safety among students in Bangladesh: A cross-sectional web-based study. Heliyon, 9(4). https://doi.org/10.1016/j.heliyon.2023.e14762
  • Al-Kandari, D., Al-abdeen, J., Sidhu, J. (2019). Food safety knowledge, attitudes and practices of food handlers in restaurants in Kuwait. Food Control, 103, 103-110. https://doi.org/10.1016/j.foodcont.2019.03.040
  • Badri, M., Olfatifar, M., Karim, M.R., Modirian, E., Houshmand, E., Abdoli, A., Nikoonejad, A., Sotoodeh, S., Zargar, A., Samimi, R., Hashemipour, S., Mahmoudi, R., Harandi, M.F., Hajialilo, E., Piri, H., Bijani, B., Eslahi, A.V. (2022). Global prevalence of intestinal protozoan contamination in vegetables and fruits: A systematic review and meta-analysis. Food Control, 133, 108656. https://doi.org/10.1016/j.foodcont.2021.108656
  • Barone, A.M., Aschemann-Witzel, J. (2022). Food handling practices and expiration dates: Consumers’ perception of smart labels. Food Control, 133, 108615. https://doi.org/10.1016/j.foodcont.2021.108615
  • Buccheri, C., Casuccio, A., Giammanco, S., Giammanco, M., La Guardia, M., Mammina, C. (2007). Food safety in hospital: Knowledge, attitudes and practices of nursing staff of two hospitals in Sicily, Italy. BMC Health Services Research, 7(1), 45. https://doi.org/10.1186/1472-6963-7-45
  • Byrd-Bredbenner, C., Maurer, J., Wheatley, V., Cottone, E., Clancy, M. (2007). Food safety hazards lurk in the kitchens of young adults. Journal of Food Protection, 70(4), 991-996. https://doi.org/10.4315/0362-028X-70.4.991
  • CDC (2022). Food Worker Handwashing in Restaurants. https://www.cdc.gov/nceh/ehs/ehsnet/plain_language/food-worker-handwashing-in-restaurants.html (accessed 06.07.2023).
  • Çelen, O., Avcikurt, C. (2017). Knowledge about the food and beverage hygiene of döner and kebab handlers: A research in Ankara Province (in Turkish). Journal of Tourism and Gastronomy Studies, 5(3), Article 3. https://doi.org/10.21325/jotags.2017.96
  • Chuang, E., Thomas, M., Feng, Y. (2021). Young adult food safety knowledge gaps and perceptions of roommates’ food handling practices: A survey of university students in Indiana. Food Control, 126, 108055. https://doi.org/10.1016/j.foodcont.2021.108055
  • Clayton, M.L., Clegg Smith, K., Neff, R.A., Pollack, K.M., Ensminger, M. (2015). Listening to food workers: Factors that impact proper health and hygiene practice in food service. International Journal of Occupational and Environmental Health, 21(4), 314-327. https://doi.org/10.1179/2049396715Y.0000000011
  • Codex Alimentarius (2023). Codes of Practice CXC 1-1969 with 2020 Revisions | CODEXALIMENTARIUS FAO-WHO. https://www.fao.org/fao-who-codexalimentarius/codex-texts/codes-of-practice/en/ (accessed 07.06.2023).
  • Cortina, J.M. (1993). What is coefficient alpha? An examination of theory and applications. Journal of Applied Psychology, 78, 98-104. https://doi.org/10.1037/0021-9010.78.1.98
  • Dardona, Z., Al Hindi, A., Hafidi, M., Boumezzough, A., Boussaa, S. (2021). Occurrence of Toxoplasma gondii on raw leafy vegetables in Gaza, Palestine. Journal of Food Protection, 84(2), 255-261. https://doi.org/10.4315/JFP-20-160
  • Dixon, B., Parrington, L., Cook, A., Pollari, F., Farber, J. (2013). Detection of Cyclospora, Cryptosporidium, and Giardia in ready-to-eat packaged leafy greens in Ontario, Canada. Journal of Food Protection, 76(2), 307-313. https://doi.org/10.4315/0362-028X.JFP-12-282
  • EFSA (2023). Monitoring of Foodborne Diseases | EFSA. https://www.efsa.europa.eu/en/topics/topic/monitoring-foodborne-diseases (accessed 30.01.2023).
  • European Union (2001). EUR-Lex Commission Regulation (EC) No 466/2001 of 8 March 2001 Setting Maximum Levels for Certain Contaminants in Foodstuffs. https://eur-lex.europa.eu/eli/reg/2001/466/oj (accessed 01.06.2023).
  • Food Safety (2021). Wash Your Hands for Health. https://www.foodsafety.gov/blog/wash-your-hands-health (accessed 10.05.2023).
  • Fortin, C., Goodwin Jr, H.L., Thomsen, M.R. (2009). Consumer attitudes toward freshness indicators on perishable food products. Journal of Food Distribution Research, 40(856-2016-57822), 1-15.
  • Galan-Malo, P., Ortiz, J.-C., Carrascon, V., Razquin, P., Mata, L. (2019). A study to reduce the allergen contamination in food-contact surfaces at canteen kitchens. International Journal of Gastronomy and Food Science, 17, 100165. https://doi.org/10.1016/j.ijgfs.2019.100165
  • Geppert, J., Schulze Struchtrup, S., Stamminger, R., Haarhoff, C., Ebert, V., Koch, S., Lohmann, M., Böl, G.F. (2019). Food safety behavior observed in German TV cooking shows. Food Control, 96, 205-211. https://doi.org/10.1016/j.foodcont.2018.09.017
  • Gilbert, S.E., Whyte, R., Bayne, G., Paulin, S.M., Lake, R.J., van der Logt, P. (2007). Survey of domestic food handling practices in New Zealand. International Journal of Food Microbiology, 117(3), 306-311. https://doi.org/10.1016/j.ijfoodmicro.2007.05.004
  • Giritlioglu, I., Batman, O., Tetik, N. (2011). The knowledge and practice of food safety and hygiene of cookery students in Turkey. Food Control, 22(6), 838-842. https://doi.org/10.1016/j.foodcont.2010.09.016
  • Hassan, H.F., Dimassi, H. (2014). Food safety and handling knowledge and practices of Lebanese university students. Food Control, 40, 127-133. https://doi.org/10.1016/j.foodcont.2013.11.040
  • Islam, Md. N., Roy, N., Amin, Md. B., Madilo, F.K., Karmakar, K., Hossain, E., Aktarujjaman, Md., Islam, Md. S., Airin, N.J. (2023). Food safety knowledge and handling practices among household food handlers in Bangladesh: A cross-sectional study. Food Control, 147, 109578. https://doi.org/10.1016/j.foodcont.2022.109578
  • Jaishankar, M., Tseten, T., Anbalagan, N., Mathew, B.B., Beeregowda, K.N. (2014). Toxicity, mechanism and health effects of some heavy metals. Interdisciplinary Toxicology, 7(2), 60. https://doi.org/10.2478/intox-2014-0009
  • Jeinie, M.H., Sharif, M.S.M., Saad, M., Nor, N.M. (2016). Food safety and hygiene practice among hotel in Malaysia: Qualitative approach. Environment-Behaviour Proceedings Journal, 1(3), Article 3. https://doi.org/10.21834/e-bpj.v1i3.360
  • Kang, N.E., Kim, J.H., Kim, Y.S., Ha, A.W. (2010). Food safety knowledge and practice by the stages of change model in school children. Nutrition Research and Practice, 4(6), 535-540. https://doi.org/10.4162/nrp.2010.4.6.535
  • Kaysner, C.A. (1999). Shellfish (Molluscs and Crustacea) | Contamination and Spoilage. In R. K. Robinson (Ed.), Encyclopedia of Food Microbiology (pp. 2001–2008). Elsevier. https://doi.org/10.1006/rwfm.1999.1426
  • Lema, K., Abuhay, N., Kindie, W., Dagne, H., Guadu, T. (2020). Food hygiene practice and its determinants among food handlers at University of Gondar, Northwest Ethiopia, 2019. International Journal of General Medicine, 13, 1129-1137. https://doi.org/10.2147/IJGM.S262767
  • Martin, S., Griswold, W. (2009). Human health effects of heavy metals. Environmental Science and Technology Briefs for Citizens, 15, 1-6.
  • Michaels, B., Keller, C., Blevins, M., Paoli, G., Ruthman, T., Todd, E., Griffith, C.J. (2004). Prevention of food worker transmission of foodborne pathogens: Risk assessment and evaluation of effective hygiene intervention strategies. Food Service Technology, 4(1), 31-49. https://doi.org/10.1111/j.1471-5740.2004.00088.x
  • Moreb, N.A., Priyadarshini, A., Jaiswal, A.K. (2017). Knowledge of food safety and food handling practices amongst food handlers in the Republic of Ireland. Food Control, 80, 341-349. https://doi.org/10.1016/j.foodcont.2017.05.020
  • Nabulo, G., Young, S.D., Black, C.R. (2010). Assessing risk to human health from tropical leafy vegetables grown on contaminated urban soils. Science of The Total Environment, 408(22), 5338-5351. https://doi.org/10.1016/j.scitotenv.2010.06.034
  • Nik Husain, N.R., Wan Muda, W.M., Noor Jamil, N.I., Nik Hanafi, N.N., Abdul Rahman, R. (2016). Effect of food safety training on food handlers’ knowledge and practices: A randomized controlled trial. British Food Journal, 118(4), 795-808. https://doi.org/10.1108/BFJ-08-2015-0294
  • Ovca, A., Jevšnik, M., Raspor, P. (2018). Food safety practices of future food handlers and their teachers, observed during practical lessons. British Food Journal, 120(3), 531-548. https://doi.org/10.1108/BFJ-05-2017-0292
  • PAHO (2023). WHO “Golden Rules” for Safe Food Preparation - PAHO/WHO | Pan American Health Organization. https://www.paho.org/en/health-emergencies/who-golden-rules-safe-food-preparation (accessed 09.05.2023).
  • Pallant, J. (2020). SPSS survival manual: A step by step guide to data analysis using IBM SPSS. Routledge. https://doi.org/10.4324/9781003117452
  • Rai, P.K., Lee, S.S., Zhang, M., Tsang, Y.F., Kim, K.H. (2019). Heavy metals in food crops: Health risks, fate, mechanisms, and management. Environment International, 125, 365-385. https://doi.org/10.1016/j.envint.2019.01.067
  • Sanlier, N. (2010). Food safety knowledge and the safe food handling behaviours of female and male consumers. Pakistan Journal of Medical Sciences, 26(3), 653-658.
  • Schwartz, N.E. (1975). Nutritional knowledge, attitudes, and practices of high school graduates. Journal of the American Dietetic Association, 66(1), 28-31. https://doi.org/10.1016/S0002-8223(21)14396-2
  • Shiferaw, B., Yang, S., Cieslak, P., Vugia, D., Marcus, R., Koehler, J., Deneen, V., Angulo, F. (2000). Prevalence of high-risk food consumption and food-handling practices among adults: A multistate survey, 1996 to 1997. Journal of Food Protection, 63(11), 1538-1543. https://doi.org/10.4315/0362-028X-63.11.1538
  • Stein, S.E., Dirks, B.P., Quinlan, J.J. (2010). Assessing and addressing safe food handling knowledge, attitudes, and behaviors of college undergraduates. Journal of Food Science Education, 9(2), 47-52. https://doi.org/10.1111/j.1541-4329.2010.00092.x
  • WHO (2022). Food safety. https://www.who.int/news-room/fact-sheets/detail/food-safety (accessed 06.06.2023).
  • Zorba, N.N.D., Kaptan, M. (2011). Consumer food safety perceptions and practices in a Turkish community. Journal of Food Protection, 74(11), 1922-1929. https://doi.org/10.4315/0362-028X.JFP-11-126

Year 2024, Volume: 10 Issue: 1, 12 - 21, 03.01.2024

Duygu Başkaya Sezer

https://doi.org/10.3153/FH24002

Abstract

References

  • Adesokan, H.K., Raji, A.O.Q. (2014). Safe meat-handling knowledge, attitudes and practices of private and government meat processing plants’ workers: Implications for future policy. Journal of Preventive Medicine and Hygiene, 55(1), 10-16.
  • Ali, M.T., Mahmud, S., Mohsin, M., Mian, A.U., Islam, A., Ahmed, F.F. (2023). Knowledge, attitude, and practices toward food safety among students in Bangladesh: A cross-sectional web-based study. Heliyon, 9(4). https://doi.org/10.1016/j.heliyon.2023.e14762
  • Al-Kandari, D., Al-abdeen, J., Sidhu, J. (2019). Food safety knowledge, attitudes and practices of food handlers in restaurants in Kuwait. Food Control, 103, 103-110. https://doi.org/10.1016/j.foodcont.2019.03.040
  • Badri, M., Olfatifar, M., Karim, M.R., Modirian, E., Houshmand, E., Abdoli, A., Nikoonejad, A., Sotoodeh, S., Zargar, A., Samimi, R., Hashemipour, S., Mahmoudi, R., Harandi, M.F., Hajialilo, E., Piri, H., Bijani, B., Eslahi, A.V. (2022). Global prevalence of intestinal protozoan contamination in vegetables and fruits: A systematic review and meta-analysis. Food Control, 133, 108656. https://doi.org/10.1016/j.foodcont.2021.108656
  • Barone, A.M., Aschemann-Witzel, J. (2022). Food handling practices and expiration dates: Consumers’ perception of smart labels. Food Control, 133, 108615. https://doi.org/10.1016/j.foodcont.2021.108615
  • Buccheri, C., Casuccio, A., Giammanco, S., Giammanco, M., La Guardia, M., Mammina, C. (2007). Food safety in hospital: Knowledge, attitudes and practices of nursing staff of two hospitals in Sicily, Italy. BMC Health Services Research, 7(1), 45. https://doi.org/10.1186/1472-6963-7-45
  • Byrd-Bredbenner, C., Maurer, J., Wheatley, V., Cottone, E., Clancy, M. (2007). Food safety hazards lurk in the kitchens of young adults. Journal of Food Protection, 70(4), 991-996. https://doi.org/10.4315/0362-028X-70.4.991
  • CDC (2022). Food Worker Handwashing in Restaurants. https://www.cdc.gov/nceh/ehs/ehsnet/plain_language/food-worker-handwashing-in-restaurants.html (accessed 06.07.2023).
  • Çelen, O., Avcikurt, C. (2017). Knowledge about the food and beverage hygiene of döner and kebab handlers: A research in Ankara Province (in Turkish). Journal of Tourism and Gastronomy Studies, 5(3), Article 3. https://doi.org/10.21325/jotags.2017.96
  • Chuang, E., Thomas, M., Feng, Y. (2021). Young adult food safety knowledge gaps and perceptions of roommates’ food handling practices: A survey of university students in Indiana. Food Control, 126, 108055. https://doi.org/10.1016/j.foodcont.2021.108055
  • Clayton, M.L., Clegg Smith, K., Neff, R.A., Pollack, K.M., Ensminger, M. (2015). Listening to food workers: Factors that impact proper health and hygiene practice in food service. International Journal of Occupational and Environmental Health, 21(4), 314-327. https://doi.org/10.1179/2049396715Y.0000000011
  • Codex Alimentarius (2023). Codes of Practice CXC 1-1969 with 2020 Revisions | CODEXALIMENTARIUS FAO-WHO. https://www.fao.org/fao-who-codexalimentarius/codex-texts/codes-of-practice/en/ (accessed 07.06.2023).
  • Cortina, J.M. (1993). What is coefficient alpha? An examination of theory and applications. Journal of Applied Psychology, 78, 98-104. https://doi.org/10.1037/0021-9010.78.1.98
  • Dardona, Z., Al Hindi, A., Hafidi, M., Boumezzough, A., Boussaa, S. (2021). Occurrence of Toxoplasma gondii on raw leafy vegetables in Gaza, Palestine. Journal of Food Protection, 84(2), 255-261. https://doi.org/10.4315/JFP-20-160
  • Dixon, B., Parrington, L., Cook, A., Pollari, F., Farber, J. (2013). Detection of Cyclospora, Cryptosporidium, and Giardia in ready-to-eat packaged leafy greens in Ontario, Canada. Journal of Food Protection, 76(2), 307-313. https://doi.org/10.4315/0362-028X.JFP-12-282
  • EFSA (2023). Monitoring of Foodborne Diseases | EFSA. https://www.efsa.europa.eu/en/topics/topic/monitoring-foodborne-diseases (accessed 30.01.2023).
  • European Union (2001). EUR-Lex Commission Regulation (EC) No 466/2001 of 8 March 2001 Setting Maximum Levels for Certain Contaminants in Foodstuffs. https://eur-lex.europa.eu/eli/reg/2001/466/oj (accessed 01.06.2023).
  • Food Safety (2021). Wash Your Hands for Health. https://www.foodsafety.gov/blog/wash-your-hands-health (accessed 10.05.2023).
  • Fortin, C., Goodwin Jr, H.L., Thomsen, M.R. (2009). Consumer attitudes toward freshness indicators on perishable food products. Journal of Food Distribution Research, 40(856-2016-57822), 1-15.
  • Galan-Malo, P., Ortiz, J.-C., Carrascon, V., Razquin, P., Mata, L. (2019). A study to reduce the allergen contamination in food-contact surfaces at canteen kitchens. International Journal of Gastronomy and Food Science, 17, 100165. https://doi.org/10.1016/j.ijgfs.2019.100165
  • Geppert, J., Schulze Struchtrup, S., Stamminger, R., Haarhoff, C., Ebert, V., Koch, S., Lohmann, M., Böl, G.F. (2019). Food safety behavior observed in German TV cooking shows. Food Control, 96, 205-211. https://doi.org/10.1016/j.foodcont.2018.09.017
  • Gilbert, S.E., Whyte, R., Bayne, G., Paulin, S.M., Lake, R.J., van der Logt, P. (2007). Survey of domestic food handling practices in New Zealand. International Journal of Food Microbiology, 117(3), 306-311. https://doi.org/10.1016/j.ijfoodmicro.2007.05.004
  • Giritlioglu, I., Batman, O., Tetik, N. (2011). The knowledge and practice of food safety and hygiene of cookery students in Turkey. Food Control, 22(6), 838-842. https://doi.org/10.1016/j.foodcont.2010.09.016
  • Hassan, H.F., Dimassi, H. (2014). Food safety and handling knowledge and practices of Lebanese university students. Food Control, 40, 127-133. https://doi.org/10.1016/j.foodcont.2013.11.040
  • Islam, Md. N., Roy, N., Amin, Md. B., Madilo, F.K., Karmakar, K., Hossain, E., Aktarujjaman, Md., Islam, Md. S., Airin, N.J. (2023). Food safety knowledge and handling practices among household food handlers in Bangladesh: A cross-sectional study. Food Control, 147, 109578. https://doi.org/10.1016/j.foodcont.2022.109578
  • Jaishankar, M., Tseten, T., Anbalagan, N., Mathew, B.B., Beeregowda, K.N. (2014). Toxicity, mechanism and health effects of some heavy metals. Interdisciplinary Toxicology, 7(2), 60. https://doi.org/10.2478/intox-2014-0009
  • Jeinie, M.H., Sharif, M.S.M., Saad, M., Nor, N.M. (2016). Food safety and hygiene practice among hotel in Malaysia: Qualitative approach. Environment-Behaviour Proceedings Journal, 1(3), Article 3. https://doi.org/10.21834/e-bpj.v1i3.360
  • Kang, N.E., Kim, J.H., Kim, Y.S., Ha, A.W. (2010). Food safety knowledge and practice by the stages of change model in school children. Nutrition Research and Practice, 4(6), 535-540. https://doi.org/10.4162/nrp.2010.4.6.535
  • Kaysner, C.A. (1999). Shellfish (Molluscs and Crustacea) | Contamination and Spoilage. In R. K. Robinson (Ed.), Encyclopedia of Food Microbiology (pp. 2001–2008). Elsevier. https://doi.org/10.1006/rwfm.1999.1426
  • Lema, K., Abuhay, N., Kindie, W., Dagne, H., Guadu, T. (2020). Food hygiene practice and its determinants among food handlers at University of Gondar, Northwest Ethiopia, 2019. International Journal of General Medicine, 13, 1129-1137. https://doi.org/10.2147/IJGM.S262767
  • Martin, S., Griswold, W. (2009). Human health effects of heavy metals. Environmental Science and Technology Briefs for Citizens, 15, 1-6.
  • Michaels, B., Keller, C., Blevins, M., Paoli, G., Ruthman, T., Todd, E., Griffith, C.J. (2004). Prevention of food worker transmission of foodborne pathogens: Risk assessment and evaluation of effective hygiene intervention strategies. Food Service Technology, 4(1), 31-49. https://doi.org/10.1111/j.1471-5740.2004.00088.x
  • Moreb, N.A., Priyadarshini, A., Jaiswal, A.K. (2017). Knowledge of food safety and food handling practices amongst food handlers in the Republic of Ireland. Food Control, 80, 341-349. https://doi.org/10.1016/j.foodcont.2017.05.020
  • Nabulo, G., Young, S.D., Black, C.R. (2010). Assessing risk to human health from tropical leafy vegetables grown on contaminated urban soils. Science of The Total Environment, 408(22), 5338-5351. https://doi.org/10.1016/j.scitotenv.2010.06.034
  • Nik Husain, N.R., Wan Muda, W.M., Noor Jamil, N.I., Nik Hanafi, N.N., Abdul Rahman, R. (2016). Effect of food safety training on food handlers’ knowledge and practices: A randomized controlled trial. British Food Journal, 118(4), 795-808. https://doi.org/10.1108/BFJ-08-2015-0294
  • Ovca, A., Jevšnik, M., Raspor, P. (2018). Food safety practices of future food handlers and their teachers, observed during practical lessons. British Food Journal, 120(3), 531-548. https://doi.org/10.1108/BFJ-05-2017-0292
  • PAHO (2023). WHO “Golden Rules” for Safe Food Preparation - PAHO/WHO | Pan American Health Organization. https://www.paho.org/en/health-emergencies/who-golden-rules-safe-food-preparation (accessed 09.05.2023).
  • Pallant, J. (2020). SPSS survival manual: A step by step guide to data analysis using IBM SPSS. Routledge. https://doi.org/10.4324/9781003117452
  • Rai, P.K., Lee, S.S., Zhang, M., Tsang, Y.F., Kim, K.H. (2019). Heavy metals in food crops: Health risks, fate, mechanisms, and management. Environment International, 125, 365-385. https://doi.org/10.1016/j.envint.2019.01.067
  • Sanlier, N. (2010). Food safety knowledge and the safe food handling behaviours of female and male consumers. Pakistan Journal of Medical Sciences, 26(3), 653-658.
  • Schwartz, N.E. (1975). Nutritional knowledge, attitudes, and practices of high school graduates. Journal of the American Dietetic Association, 66(1), 28-31. https://doi.org/10.1016/S0002-8223(21)14396-2
  • Shiferaw, B., Yang, S., Cieslak, P., Vugia, D., Marcus, R., Koehler, J., Deneen, V., Angulo, F. (2000). Prevalence of high-risk food consumption and food-handling practices among adults: A multistate survey, 1996 to 1997. Journal of Food Protection, 63(11), 1538-1543. https://doi.org/10.4315/0362-028X-63.11.1538
  • Stein, S.E., Dirks, B.P., Quinlan, J.J. (2010). Assessing and addressing safe food handling knowledge, attitudes, and behaviors of college undergraduates. Journal of Food Science Education, 9(2), 47-52. https://doi.org/10.1111/j.1541-4329.2010.00092.x
  • WHO (2022). Food safety. https://www.who.int/news-room/fact-sheets/detail/food-safety (accessed 06.06.2023).
  • Zorba, N.N.D., Kaptan, M. (2011). Consumer food safety perceptions and practices in a Turkish community. Journal of Food Protection, 74(11), 1922-1929. https://doi.org/10.4315/0362-028X.JFP-11-126
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Details

Primary Language English
Subjects Food Safety, Traceability, Certification and Authenticity
Journal Section Research Articles
Authors

Duygu Başkaya Sezer 0000-0003-2724-1923

Early Pub Date November 8, 2023
Publication Date January 3, 2024
Submission Date July 31, 2023
Published in Issue Year 2024 Volume: 10 Issue: 1

Cite

APA Başkaya Sezer, D. (2024). Socio-demographic determinants of good food safety practices for young, educated food handlers in Türkiye. Food and Health, 10(1), 12-21. https://doi.org/10.3153/FH24002
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