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WHAT DO THEY KNOW ABOUT FOOD SAFETY? A QUESTIONNAIRE SURVEY ON FOOD SAFETY KNOWLEDGE OF KITCHEN EMPLOYEES IN ISTANBUL

Yıl 2018, Cilt: 4 Sayı: 4, 283 - 292, 01.10.2018

Beyza Hatice Ulusoy Nurdan Çolakoğlu

https://doi.org/10.3153/FH18028

Öz

Lack of hygiene knowledge and perception of food handlers, play a big role in outbreaks. The purpose of this study was to evaluate knowledge and awareness of food handlers with regard to food safety in Istanbul. The survey was conducted involving 400 kitchen employees working in 22 kitchens in Istanbul. The findings have been analysed with respect to gender, educational level and work experience variables in the SPSS program. According to results; 90.8% of participants know that, food hygiene means to remove the illness-causing factors in food. It was determined that the level of knowledge of food handlers did not differ according to gender. According to the hypothesis that we obtained that there is a difference according to education levels. Also, knowledge of the food handlers was significantly different according to the job position and to the duration of the food handler in a food establishment.

Anahtar Kelimeler

Food safety Knowledge Awareness Food hygiene

Kaynakça

  • Abdul-Mutalib, N.A., Abdul-Rashid, M.F., Mustaf, S., Amin-Nordin, S., Hamat, R.A., Osman, M. (2012). Knowledge, attitude and practices regarding food hygiene and sanitation of food handlers in Kuala Pilah, Malaysia. Food Control, 27, 289-293.
  • Al-Shabib, N.A., Mosilhey, S.H., Husain, F.M. (2016). Cross-sectional study on food safety knowledge, attitude and practices of male food handlers employed in restaurants of King Saud University, Saudi Arabia. Food Control, 59, 212-217.
  • Anonymous (2011). Gıda Hijyeni Yönetmeliği. Sayı: 28145. Türkiye Cumhuriyeti Gıda Tarım ve Hayvancılık Bakanlığı.
  • Ansari-Lari, M., Soodbakhsh, S., Lakzadeh, L. (2010). Knowledge, attitudes and practices of workers on food hygienic practices in meat processing plants in Fars, Iran. Food Control, 21, 260-263.
  • Bas, M., Ersun, A.S., Kıvanc, G. (2006). The evaluation of food hygiene knowledge, attitudes, and practices of food handlers in food businesses in Turkey. Food Control, 17, 317-322.
  • Bolton, D.J., Meally, A., Blair, I.S., McDowell, D.A., Cowan, C. (2008). Food safety knowledge of head chefs and catering managers in Ireland. Food Control, 19, 291-300.
  • Cates, S.C., Muth, M.K., Karns, S.A., Penne, M.A., Stone, C.N., Harrison, J.E., Radke, V.J. (2009). Certified kitchen managers: do they improve restaurant inspection outcomes?. Journal of Food Protection, 72, 384-391.
  • Clayton, D.A., Griyth, C.J., Price, P., Peters, A.C. (2002). Food handlers’ beliefs and self-reported practices. International Journal of Environmental Health Research, 12, 25-39.
  • Codex Alimentarius Commission. (2003). Recommended international code of practice general principles of food hygiene. CAC/RCP, Rev, 4, 1-1969.
  • Çakiroğlu, F.P., Uçar, A. (2008). Employees’ perception of hygiene in the catering industry in Ankara (Turkey). Food Control, 19, 9-15.
  • Dewaal, C.S. (2003). Safe food from a consumer perspective. Food Control, 14, 75-79.
  • EFSA. & ECDC. (2015). The European Union summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in 2013 European Food Safety Authority and European Centre for Disease Prevention and Control. EFSA Journal, 13, 1-162.
  • European Food Safety Authority (EFSA). (2010). The community summary report on trends and sources of zoonoses, zoonotic agents and food borne outbreaks in the European Union in 2008. EFSA Journal, 8, 1-313.
  • Garayoa, R., Vitas, A.I., Díez-Leturia, M., García-Jalón, I. (2011). Food safety and the contract catering companies: Food handlers, facilities and HACCP evaluation. Food Control 22, 2006-2012.
  • Giritlioglu, İ., Batman, O., Tetik, N. (2011). The knowledge and practice of food safety and hygiene of cookery students in Turkey. Food Control, 22, 838-842.
  • Gomes-Neves, E., Araújo, A.C., Ramos, E., Cardoso, C.S. (2007). Food handling: Comparative analysis of general knowledge and practice in three relevant groups in Portugal. Food Control, 18, 707-712.
  • Howells, A.D., Roberts, K.R., Shanklin, C. W., Pilling, V. K., Brannon, L. A. & Barrett, B. (2008). Restaurant employees’ perceptions of barriers to three food safety practices. American Dietetic Association, 108(8), 1345-1349.
  • Howes, M., Mcewen, S., Grıffıths, M., Harris, L. (1996). Food handler certification by home study: Measuring changes in knowledge and behaviour. Dairy, Food and Environmental Sanitation, 16, 737-744.
  • Lynch, R.A., Elledge, B.L., Griffith, C.C., Boatright, D.J. (2003). A comparison of food safety knowledge among restaurant managers, by source of training and experience, in Oklahoma County, Oklahoma. Journal of Environmental Health, 66, 9-14.
  • Marais, M., Conradie, N., Labadarios, D. (2007). Small and micro enterprises aspects of knowledge, attitudes and practices of managers and food handlers knowledge of food safety in the proximity of Tygerberg Academic Hospital, Western Cape. South African Journal of Clinical Nutrition, 20(2), 50-61.
  • McCarthy, M., Brennan, M., Kelly, A.L., Ritson, C., De Boer, M., Thompson, N. (2007). Who is at risk and what do they know? Segmenting a population on their food safety knowledge. Food Quality and Preference, 18, 205-217.
  • Mortlock, M.P., Peters, A.C., Griffith, C. (1999). Food hygiene and HACCP in the UK food industry, practices, perceptions and attitudes. Journal of Food Protection, 62, 786-792.
  • Normanno, G., Firinu, A., Virgilio, S., Mula, G., Dambrosio, A., Poggiu, A. (2005). Coagulase-positive staphylococci and Staphylococcus aureus in food products marketed in Italy. International Journal of Food Microbiology, 98, 73-79.
  • Nørrung, B., Buncic, S. (2008). Microbial safety of meat in the European Union. Meat Science, 78, 14-24.
  • Park, S.H., Kwak, T.K., Chang, H.J. (2010). Evaluation of the food safety training for food handlers in restaurant operations. Nutrition Research and Practice, 4, 58-68.
  • Pichler, J., Ziegler, J., Aldrian, U., Allerberger, F. (2014). Evaluating levels of knowledge on food safety among food handlers from restaurants and various catering businesses in Vienna, Austria 2011/2012. Food Control, 35, 33-40.
  • Sani, N.A., Siow, O.N. (2014). Knowledge, attitudes and practices of food handlers on food safety in food service operations at the University Kebangsaan Malaysia. Food Control, 37, 210-217.
  • Sanlier, N. (2009). The knowledge and practice of food safety by young and adult consumers. Food Control, 20, 538-542.
  • Senior, K. (2009). Estimating the global burden of food borne disease. The Lancet Infectious Diseases, 9, 80-81.
  • Sharif, L., Al-Malki, T. (2010). Knowledge, attitude and practice of Taif university students on food poisoning. Food Control, 21, 55-60.
  • Smigic, N., Djekic, I., Martins, M.L., Rocha, A., Sidiropoulou, N., Kalogianni, E.P. (2016). The level of food safety knowledge in food establishments in three European countries. Food Control, 63, 187-194.
  • Soon, J.M., Baines, R., Seaman, P. (2012). Meta-analysis of food safety training on hand hygiene knowledge and attitudes among food handlers. Journal of Food Protection, 75, 793-804.
  • Todd, E.C.D., Greig, J.D., Bartleson, C.A., Michaels, B.S. (2007). Outbreaks where food workers have been implicated in the spread of food borne disease. Part 3. Factors contributing to outbreaks and description of outbreak categories. Journal of Food Protection, 70, 2199-2217.
  • Tokuç, B., Ekuklu, G., Berberoglu, U., Bilge, E., Dedeler, H. (2009). Knowledge, attitudes and self-reported practices of food service staff regarding food hygiene in Edirne, Turkey. Food Control, 20, 565-568.
  • Walker, E., Pritchard, C., Stephen, F. (2003). Food handlers’ hygiene knowledge in small food businesses. Food Control, 14, 339-343.

Yıl 2018, Cilt: 4 Sayı: 4, 283 - 292, 01.10.2018

Beyza Hatice Ulusoy Nurdan Çolakoğlu

https://doi.org/10.3153/FH18028

Öz

Kaynakça

  • Abdul-Mutalib, N.A., Abdul-Rashid, M.F., Mustaf, S., Amin-Nordin, S., Hamat, R.A., Osman, M. (2012). Knowledge, attitude and practices regarding food hygiene and sanitation of food handlers in Kuala Pilah, Malaysia. Food Control, 27, 289-293.
  • Al-Shabib, N.A., Mosilhey, S.H., Husain, F.M. (2016). Cross-sectional study on food safety knowledge, attitude and practices of male food handlers employed in restaurants of King Saud University, Saudi Arabia. Food Control, 59, 212-217.
  • Anonymous (2011). Gıda Hijyeni Yönetmeliği. Sayı: 28145. Türkiye Cumhuriyeti Gıda Tarım ve Hayvancılık Bakanlığı.
  • Ansari-Lari, M., Soodbakhsh, S., Lakzadeh, L. (2010). Knowledge, attitudes and practices of workers on food hygienic practices in meat processing plants in Fars, Iran. Food Control, 21, 260-263.
  • Bas, M., Ersun, A.S., Kıvanc, G. (2006). The evaluation of food hygiene knowledge, attitudes, and practices of food handlers in food businesses in Turkey. Food Control, 17, 317-322.
  • Bolton, D.J., Meally, A., Blair, I.S., McDowell, D.A., Cowan, C. (2008). Food safety knowledge of head chefs and catering managers in Ireland. Food Control, 19, 291-300.
  • Cates, S.C., Muth, M.K., Karns, S.A., Penne, M.A., Stone, C.N., Harrison, J.E., Radke, V.J. (2009). Certified kitchen managers: do they improve restaurant inspection outcomes?. Journal of Food Protection, 72, 384-391.
  • Clayton, D.A., Griyth, C.J., Price, P., Peters, A.C. (2002). Food handlers’ beliefs and self-reported practices. International Journal of Environmental Health Research, 12, 25-39.
  • Codex Alimentarius Commission. (2003). Recommended international code of practice general principles of food hygiene. CAC/RCP, Rev, 4, 1-1969.
  • Çakiroğlu, F.P., Uçar, A. (2008). Employees’ perception of hygiene in the catering industry in Ankara (Turkey). Food Control, 19, 9-15.
  • Dewaal, C.S. (2003). Safe food from a consumer perspective. Food Control, 14, 75-79.
  • EFSA. & ECDC. (2015). The European Union summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in 2013 European Food Safety Authority and European Centre for Disease Prevention and Control. EFSA Journal, 13, 1-162.
  • European Food Safety Authority (EFSA). (2010). The community summary report on trends and sources of zoonoses, zoonotic agents and food borne outbreaks in the European Union in 2008. EFSA Journal, 8, 1-313.
  • Garayoa, R., Vitas, A.I., Díez-Leturia, M., García-Jalón, I. (2011). Food safety and the contract catering companies: Food handlers, facilities and HACCP evaluation. Food Control 22, 2006-2012.
  • Giritlioglu, İ., Batman, O., Tetik, N. (2011). The knowledge and practice of food safety and hygiene of cookery students in Turkey. Food Control, 22, 838-842.
  • Gomes-Neves, E., Araújo, A.C., Ramos, E., Cardoso, C.S. (2007). Food handling: Comparative analysis of general knowledge and practice in three relevant groups in Portugal. Food Control, 18, 707-712.
  • Howells, A.D., Roberts, K.R., Shanklin, C. W., Pilling, V. K., Brannon, L. A. & Barrett, B. (2008). Restaurant employees’ perceptions of barriers to three food safety practices. American Dietetic Association, 108(8), 1345-1349.
  • Howes, M., Mcewen, S., Grıffıths, M., Harris, L. (1996). Food handler certification by home study: Measuring changes in knowledge and behaviour. Dairy, Food and Environmental Sanitation, 16, 737-744.
  • Lynch, R.A., Elledge, B.L., Griffith, C.C., Boatright, D.J. (2003). A comparison of food safety knowledge among restaurant managers, by source of training and experience, in Oklahoma County, Oklahoma. Journal of Environmental Health, 66, 9-14.
  • Marais, M., Conradie, N., Labadarios, D. (2007). Small and micro enterprises aspects of knowledge, attitudes and practices of managers and food handlers knowledge of food safety in the proximity of Tygerberg Academic Hospital, Western Cape. South African Journal of Clinical Nutrition, 20(2), 50-61.
  • McCarthy, M., Brennan, M., Kelly, A.L., Ritson, C., De Boer, M., Thompson, N. (2007). Who is at risk and what do they know? Segmenting a population on their food safety knowledge. Food Quality and Preference, 18, 205-217.
  • Mortlock, M.P., Peters, A.C., Griffith, C. (1999). Food hygiene and HACCP in the UK food industry, practices, perceptions and attitudes. Journal of Food Protection, 62, 786-792.
  • Normanno, G., Firinu, A., Virgilio, S., Mula, G., Dambrosio, A., Poggiu, A. (2005). Coagulase-positive staphylococci and Staphylococcus aureus in food products marketed in Italy. International Journal of Food Microbiology, 98, 73-79.
  • Nørrung, B., Buncic, S. (2008). Microbial safety of meat in the European Union. Meat Science, 78, 14-24.
  • Park, S.H., Kwak, T.K., Chang, H.J. (2010). Evaluation of the food safety training for food handlers in restaurant operations. Nutrition Research and Practice, 4, 58-68.
  • Pichler, J., Ziegler, J., Aldrian, U., Allerberger, F. (2014). Evaluating levels of knowledge on food safety among food handlers from restaurants and various catering businesses in Vienna, Austria 2011/2012. Food Control, 35, 33-40.
  • Sani, N.A., Siow, O.N. (2014). Knowledge, attitudes and practices of food handlers on food safety in food service operations at the University Kebangsaan Malaysia. Food Control, 37, 210-217.
  • Sanlier, N. (2009). The knowledge and practice of food safety by young and adult consumers. Food Control, 20, 538-542.
  • Senior, K. (2009). Estimating the global burden of food borne disease. The Lancet Infectious Diseases, 9, 80-81.
  • Sharif, L., Al-Malki, T. (2010). Knowledge, attitude and practice of Taif university students on food poisoning. Food Control, 21, 55-60.
  • Smigic, N., Djekic, I., Martins, M.L., Rocha, A., Sidiropoulou, N., Kalogianni, E.P. (2016). The level of food safety knowledge in food establishments in three European countries. Food Control, 63, 187-194.
  • Soon, J.M., Baines, R., Seaman, P. (2012). Meta-analysis of food safety training on hand hygiene knowledge and attitudes among food handlers. Journal of Food Protection, 75, 793-804.
  • Todd, E.C.D., Greig, J.D., Bartleson, C.A., Michaels, B.S. (2007). Outbreaks where food workers have been implicated in the spread of food borne disease. Part 3. Factors contributing to outbreaks and description of outbreak categories. Journal of Food Protection, 70, 2199-2217.
  • Tokuç, B., Ekuklu, G., Berberoglu, U., Bilge, E., Dedeler, H. (2009). Knowledge, attitudes and self-reported practices of food service staff regarding food hygiene in Edirne, Turkey. Food Control, 20, 565-568.
  • Walker, E., Pritchard, C., Stephen, F. (2003). Food handlers’ hygiene knowledge in small food businesses. Food Control, 14, 339-343.
Toplam 35 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Articles
Yazarlar

Beyza Hatice Ulusoy 0000-0001-9278-2537

Nurdan Çolakoğlu 0000-0003-4454-9639

Yayımlanma Tarihi 1 Ekim 2018
Gönderilme Tarihi 29 Kasım 2017
Yayımlandığı Sayı Yıl 2018Cilt: 4 Sayı: 4

Kaynak Göster

APA Ulusoy, B. H., & Çolakoğlu, N. (2018). WHAT DO THEY KNOW ABOUT FOOD SAFETY? A QUESTIONNAIRE SURVEY ON FOOD SAFETY KNOWLEDGE OF KITCHEN EMPLOYEES IN ISTANBUL. Food and Health, 4(4), 283-292. https://doi.org/10.3153/FH18028
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