This study was aimed to examine the food safety
knowledge of food handlers in hotels’ kitchen, to determine existing knowledge
gaps in food safety, and to examine relationship between food safety knowledge
and some sample characteristics such as gender, age, education level, professional
experience, and
past attendance to food safety training course. A total of 378 food handlers working in hotel kitchens, located at
six different cities in Turkey, participated in the cross-sectional study. The food safety knowledge score of participants
was average with 53.70%. Knowledge scores related the different food safety
aspects including personal hygiene (53.60%), food hygiene (53.91%), cross
contamination (61.13%), health problems that would affect food safety (52.14%),
symptoms of foodborne illnesses (52.00%), HACCP (51.00%) and food allergy
(50.89%) were found average level. The most striking result of this study is
that although the number of employees receiving food safety training is
considerably high (82.3%), the food safety knowledge score was found less than
expected. When viewed from this aspect, this work is remarkable about examining
into content and adequacy of food safety training in Turkey.
Authors are thankful for the hotel kitchen staff who participated in this research study and also for Buğra Soykut for editing the article. This study was a part of a Master Thesis of Taner Tuncer (Bolu Abant Izzet Baysal University, Department of Gastronomy and Culinary Arts).
Birincil Dil | İngilizce |
---|---|
Konular | Gıda Mühendisliği |
Bölüm | Research Articles |
Yazarlar | |
Yayımlanma Tarihi | 1 Nisan 2020 |
Gönderilme Tarihi | 6 Eylül 2019 |
Yayımlandığı Sayı | Yıl 2020Cilt: 6 Sayı: 2 |
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