TY  - JOUR
T1  - DETERMINING THE LEVEL OF FOOD SAFETY AWARENESS AMONG FOOD PROFESSIONALS: A CASE STUDY OF TURKEY AND NIGERIA
AU  - Çavuş, Osman
AU  - Ismail, Balarabe B.
AU  - Durlu Özkaya, Fügen
PY  - 2019
DA  - April
DO  - 10.3153/FH19012
JF  - Food and Health
JO  - Food Health
PB  - Özkan ÖZDEN
WT  - DergiPark
SN  - 2602-2834
SP  - 112
EP  - 120
VL  - 5
IS  - 2
LA  - en
AB  - In this study,284 food professionals including chefs and students of food science-relatedcourses were surveyed to determine their level of business regarding allergensin foods and food safety in general were determined through questionnairesurvey. A questionnaire comprising of 19 questions covering specific foodsafety issues and allergens in foods were used to collect information for thestudy through face to face interviews. Interviews were conducted for 284 peoplein Nigeria and Turkey. Onehundred and ninety-five (68.7 %) of the respondents were from Turkey whereas 89(31.3 %) were from Nigeria. Out of the68.7% respondents from Turkey; 68.7% were students and 31.3% were chefs. The31.3 % respondents from Nigeria were 33.7% students and 66.3% chefs. The result of the study indicated that thefindings of scientific studies on food safety have not been directly applied bythe people working in the food sector. Additionally, the knowledge level of thegastronomy and culinary arts students on food safety and allergens are higherthan the restaurant chefs that prepare foods for the consumers. The restaurantas a significant part of the food chain industry must be well-prepared to facean increasing number of clients with food allergies.
KW  - Allergens
KW  - Food safety
KW  - Consumer awareness
KW  - Questionnaire survey
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UR  - https://doi.org/10.3153/FH19012
L1  - https://dergipark.org.tr/en/download/article-file/586545
ER  -