TY  - JOUR
T1  - Food safety knowledge of food handlers working in hotel kitchens in Turkey
AU  - Akoğlu, Aylin
AU  - Tuncer, Taner
PY  - 2020
DA  - April
DO  - 10.3153/FH20009
JF  - Food and Health
JO  - Food Health
PB  - Özkan ÖZDEN
WT  - DergiPark
SN  - 2602-2834
SP  - 67
EP  - 89
VL  - 6
IS  - 2
LA  - en
AB  - This study was aimed to examine the food safetyknowledge of food handlers in hotels’ kitchen, to determine existing knowledgegaps in food safety, and to examine relationship between food safety knowledgeand some sample characteristics such as gender, age, education level, professionalexperience, andpast attendance to food safety training course. A total of 378 food handlers working in hotel kitchens, located atsix different cities in Turkey, participated in the cross-sectional study. The food safety knowledge score of participantswas average with 53.70%. Knowledge scores related the different food safetyaspects including personal hygiene (53.60%), food hygiene (53.91%), crosscontamination (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 isthat although the number of employees receiving food safety training isconsiderably high (82.3%), the food safety knowledge score was found less thanexpected. When viewed from this aspect, this work is remarkable about examininginto content and adequacy of food safety training in Turkey.
KW  - Food safety
KW  - Hotels kitchen
KW  - Food handlers
KW  - Knowledge
KW  - Turkey
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UR  - https://doi.org/10.3153/FH20009
L1  - https://dergipark.org.tr/en/download/article-file/924160
ER  -