TY  - JOUR
T1  - Food allergy knowledge, attitudes, and practices of food handlers working in the five-star hotel kitchens in Turkey
AU  - Lokman, Uğur
AU  - Akoğlu, Aylin
PY  - 2022
DA  - January
DO  - 10.3153/FH22003
JF  - Food and Health
JO  - Food Health
PB  - Özkan ÖZDEN
WT  - DergiPark
SN  - 2602-2834
SP  - 23
EP  - 34
VL  - 8
IS  - 1
LA  - en
AB  - The purpose of this study is to determine the food allergy knowledge, attitudes and practices of food handlers working in five-star hotel kitchens in Turkey and to explore the association between the obtained scores and handlers’ demographic and working characteristics. A cross-sectional survey involving 450 food handlers in the state of Istanbul, Ankara and Antalya, in Turkey, was conducted using a paper-based questionnaire. The total knowledge score of the participants was 11.89 ±2.22 (max 17), attitude score 60.63 ±10.34 (max 75) and practice score 55.60 ±8.01 (max 65). In the comparison based on demographic characteristics; the knowledge (12.10 ±2.15) and practice (56.33 ±5.91) scores of the food handlers who received food allergy training in the hotel they work were found to be significantly higher than those who did not receive food allergy training (p<0.05). Food allergy knowledge of food handlers was evaluated as "average", attitude as "positive", and practice as "low risk practice". The results obtained are expected to contribute to the development of food allergy policies, procedures, and the planning of the necessary trainings for reducing the risks of food allergies and preventing fatal allergic reactions.
KW  - Food allergy
KW  - Knowledge
KW  - Attitude
KW  - Practices
KW  - Food Handlers
KW  - Hotel Kitchen
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UR  - https://doi.org/10.3153/FH22003
L1  - https://dergipark.org.tr/en/download/article-file/1820547
ER  -