Year 2019, Volume 5, Issue 2, Pages 112 - 120 2019-04-01

DETERMINING THE LEVEL OF FOOD SAFETY AWARENESS AMONG FOOD PROFESSIONALS: A CASE STUDY OF TURKEY AND NIGERIA

Osman Çavuş [1] , Balarabe B. Ismail [2] , Fügen Durlu Özkaya [3]

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In this study, 284 food professionals including chefs and students of food science-related courses were surveyed to determine their level of business regarding allergens in foods and food safety in general were determined through questionnaire survey. A questionnaire comprising of 19 questions covering specific food safety issues and allergens in foods were used to collect information for the study through face to face interviews. Interviews were conducted for 284 people in Nigeria and Turkey.   One hundred and ninety-five (68.7 %) of the respondents were from Turkey whereas 89 (31.3 %) were from Nigeria.  Out of the 68.7% respondents from Turkey; 68.7% were students and 31.3% were chefs. The 31.3 % respondents from Nigeria were 33.7% students and 66.3% chefs. The result of the study indicated that the findings of scientific studies on food safety have not been directly applied by the people working in the food sector. Additionally, the knowledge level of the gastronomy and culinary arts students on food safety and allergens are higher than the restaurant chefs that prepare foods for the consumers. The restaurant as a significant part of the food chain industry must be well-prepared to face an increasing number of clients with food allergies.

Allergens, Food safety, Consumer awareness, Questionnaire survey
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Primary Language en
Subjects Food Science and Technology
Journal Section Research Articles
Authors

Orcid: 0000-0002-9815-4424
Author: Osman Çavuş (Primary Author)
Institution: Abant İzzet Baysal University, Department of Gastronomy and Culinary Arts, Turkey
Country: Turkey


Orcid: 0000-0002-0153-4333
Author: Balarabe B. Ismail
Institution: Bayero University, Department of Food Science and Technology, Faculty of Agriculture, Kano
Country: Nigeria


Orcid: 0000-0003-2893-9557
Author: Fügen Durlu Özkaya
Institution: Ankara Hacı Bayram Veli University, Department of Gastronomy and Culinary Arts
Country: Turkey


Bibtex @research article { jfhs424558, journal = {FOOD and HEALTH}, issn = {}, eissn = {2602-2834}, address = {ScientificWebJournals}, year = {2019}, volume = {5}, pages = {112 - 120}, doi = {10.3153/FH19012}, title = {DETERMINING THE LEVEL OF FOOD SAFETY AWARENESS AMONG FOOD PROFESSIONALS: A CASE STUDY OF TURKEY AND NIGERIA}, key = {cite}, author = {Çavuş, Osman and Ismail, Balarabe B. and Durlu Özkaya, Fügen} }
APA Çavuş, O , Ismail, B , Durlu Özkaya, F . (2019). DETERMINING THE LEVEL OF FOOD SAFETY AWARENESS AMONG FOOD PROFESSIONALS: A CASE STUDY OF TURKEY AND NIGERIA. FOOD and HEALTH, 5 (2), 112-120. DOI: 10.3153/FH19012
MLA Çavuş, O , Ismail, B , Durlu Özkaya, F . "DETERMINING THE LEVEL OF FOOD SAFETY AWARENESS AMONG FOOD PROFESSIONALS: A CASE STUDY OF TURKEY AND NIGERIA". FOOD and HEALTH 5 (2019): 112-120 <http://jfhs.scientificwebjournals.com/issue/39957/424558>
Chicago Çavuş, O , Ismail, B , Durlu Özkaya, F . "DETERMINING THE LEVEL OF FOOD SAFETY AWARENESS AMONG FOOD PROFESSIONALS: A CASE STUDY OF TURKEY AND NIGERIA". FOOD and HEALTH 5 (2019): 112-120
RIS TY - JOUR T1 - DETERMINING THE LEVEL OF FOOD SAFETY AWARENESS AMONG FOOD PROFESSIONALS: A CASE STUDY OF TURKEY AND NIGERIA AU - Osman Çavuş , Balarabe B. Ismail , Fügen Durlu Özkaya Y1 - 2019 PY - 2019 N1 - doi: 10.3153/FH19012 DO - 10.3153/FH19012 T2 - FOOD and HEALTH JF - Journal JO - JOR SP - 112 EP - 120 VL - 5 IS - 2 SN - -2602-2834 M3 - doi: 10.3153/FH19012 UR - https://doi.org/10.3153/FH19012 Y2 - 2018 ER -
EndNote %0 FOOD and HEALTH DETERMINING THE LEVEL OF FOOD SAFETY AWARENESS AMONG FOOD PROFESSIONALS: A CASE STUDY OF TURKEY AND NIGERIA %A Osman Çavuş , Balarabe B. Ismail , Fügen Durlu Özkaya %T DETERMINING THE LEVEL OF FOOD SAFETY AWARENESS AMONG FOOD PROFESSIONALS: A CASE STUDY OF TURKEY AND NIGERIA %D 2019 %J FOOD and HEALTH %P -2602-2834 %V 5 %N 2 %R doi: 10.3153/FH19012 %U 10.3153/FH19012
ISNAD Çavuş, Osman , Ismail, Balarabe B. , Durlu Özkaya, Fügen . "DETERMINING THE LEVEL OF FOOD SAFETY AWARENESS AMONG FOOD PROFESSIONALS: A CASE STUDY OF TURKEY AND NIGERIA". FOOD and HEALTH 5 / 2 (April 2019): 112-120. https://doi.org/10.3153/FH19012