Research Article
BibTex RIS Cite
Year 2021, Volume: 5 Issue: 3, 505 - 521, 30.10.2021
https://doi.org/10.32958/gastoria.906837

Abstract

References

  • Al-Shabib, N. A., Husain, F. M., & Khan, J. M., (2017). Study on food safety concerns, knowledge and practices among university students in Saudi Arabia. Food Control, 73, 202–208.
  • Artık, N., Şanlıer, N., & Sezgin, A.C., (2017). Gıda güvenliği ve gıda mevzuatı (1. Baskı). Ankara: Detay Yayıncılık. ISBN: 978-605-9440-88-2.
  • Baş, M., Ersun, A. Ş., & Kıvanç, G., (2006). The evaluation of food hygiene knowledge, attitudes, and practices of food handlers' in food businesses in Turkey. Food Control, 17(4), 317e322.
  • Centers for Disease Control and Prevention, CDC, (2017). Surveillance for foodborne disease outbreaks, United States, 2017: Annual report. Atlanta, Georgia: U.S. Department of Health and Human Services. Available online: https://www.cdc.gov/fdoss/pdf/2017_FoodBorneOutbreaks_508.pdf Accessed on 22 October 2020.
  • Clayton, M. L., Clegg Smith, K., Neff, R. A., Pollack, K. M., & Ensminger, M., (2015). Listening to food workers: Factors that impact proper health and hygiene practice in food service. International Journal of Occupational and Environmental Health, 21(4), 314–327.
  • Council of Higher Education, (2020). Higher Education Information Management System. Available online: https://istatistik.yok.gov.tr/ Accessed on 10 October 2020.
  • Çebi, K., Özyürek, S., & Türkyılmaz, D. (2018). Süt ve süt ürünleri tüketiminde tüketici tercihlrini etkileyen faktörler: Erzincan ili Örneği. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, 28(1), 70-77.
  • European Food Safety Authority and European Centre for Disease Prevention and Control (EFSA and ECDC), (2019). The European Union One Health. 2018 Zoonoses Report. Available online: https://www.ecdc.europa.eu/sites/default/files/documents/zoonoses-EU-one-health-2018-report.pdf Accessed on 21 October 2020.
  • Fraser, A. M., & Miller, C., (2014). Educating for Food Safety. In: R. Bhat, & V. M. Gómez-López (Eds.), Practical Food Safety: Contemporary Issues and Future Directions (pp. 31–48). Wiley-Blackwell.
  • Giritlioğlu, I., Batman, O., & Tetik, N., (2011). The knowledge and practice of food safety and hygiene of cookery students in Turkey. Food Control, 22, 838-842.
  • Gould, H. L., Rosenbulum, I., Nıcholas, D., Phan, Q., & Jones, T. F., (2013). Contributing Factors in Restaurant-Associated Foodborne Disease Outbreaks, FoodNet Sites, 2006 and 2007. Journal of Food Protection, 76 (11), 1824–1828.
  • Hassan, H. F., & Dimassi, H., (2014). Food safety and handling knowledge and practices of Lebanese university students. Food Control, 40, 127–133.
  • Hertzman, J. L., Kitterlin, M., Farrish, J., & Stefanelli, J., (2011). The effect of food safety education and work experience on knowledge, attitudes, and practices of university students. Journal of Hospitality & Tourism Education, 23(1), 18-27.
  • Jackson-Davis, A., Olsen, S., Chapman, B., Raymond, B., & Chaifetz, A., (2015). Approaches to Food Safety Education Among Critical Groups. In: S. C. Ricke, J. R., Donaldson, & C. A., Philips (Eds.), Food Safety Emerging Issues, Technologies and Systems (pp. 347–364). London: Academic Press.
  • Lange, M., (2017). Food safety learning in home and consumer studies: teachers' and students' perspectives. Uppsala University, Doctoral Thesis. Uppsala.
  • Luo, X., Xu, X., Chen, H., Bai, R., Zhang, Y., Hou, X., Zhang, F., Zhang, Y., Sharma, M., Zenga, H., & Zhao, Y., (2019). Food safety related knowledge, attitudes, and practices (KAP) among the students from nursing, education and medical college in Chongqing, China. Food Control, 95, 181–188.
  • Marklinder, I., Ahlgren, R., Blücher, A., Ehn Börjesson, S. M., Hellkvist, F., Moazzami, M., Schelin, J., Zetterström, E., ESkhult, G., & Danielsson-Tham, M. L., (2020). Food safety knowledge, sources thereof and self-reported behaviour among university students in Sweden. Food Control, 107130.
  • Mert, İ., Artık, N., Dellal, G., & Şireli, U.T. (2020). Süt kalitesi ve süt-sağlık ilişkisi. Ulusal Süt Konseyi. Available online: https://ulusalsutkonseyi.org.tr/wp-content/uploads/sut_kalitesi_A5_bask__.pdf
  • Ozilgen, S., (2011). Food safety education makes the difference: Food safety perceptions, knowledge, attitudes and practices among Turkish university students. Journal of Consumer Protection and Food Safety, 6, 25–34.
  • Sanlıer, N., Cömert, M., & Durlu-Özkaya, F., (2010). Hygiene perception conditions of hotel kitchen staff in Ankara, Turkey. Food Science and Technology Research, 30, 415-431.
  • Sanlıer, N., Sormaz, Ü., & Güneş, E., (2020). The effect of food safety education on food safety knowledge, attitudes, behaviors of individuals who work in food and beverage departments in Turkey. International Journal of Gastronomy and Food Science, 22, 100259.
  • Scheule, B., (2000). Food safety educational goals for dietetics and hospitality students. Journal of the American Dietetic Association, 100(8), 919-927.
  • Shapiro, R., Ackers, M. L., Lance, S., Rabbani, M., Schaefer, L., Daugherty, J., Thelen, C., & Swerdlow, D., (1999). Salmonella Thompson associated with improper handling of roast beef at a restaurant in Sioux Falls, South Dakota. Journal of Food Protection, 62(2), 118-22.
  • 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.
  • Stratev, D., Odeyemi, O. A., Pavlov, A., Kyuchukova, R., Fatehi, F., & Bamidele, F. A., (2017). Food safety knowledge and hygiene practices among veterinary medicine students at Trakia University, Bulgaria. Journal of Infection and Public Health, 10(6), 778–782.
  • Tuncer, A., & Akoğlu, A., (2020). Food safety knowledge of food handlers working in hotel kitchens in Turkey. Food and Health, 6(2), 77-89.
  • Ünlüönen, K., & Cömert, M., (2013). Otel işletmeleri mutfak çalışanlarının personel hijyeni bilgi düzeylerinin belirlenmesi, Journal of Tourism and Gastronomy Studies, 3-12.
  • World Health Organization, WHO, (2004). Surveillance programmed for control of food borne infections and toxications in Europe. 8th Report 1999-2000, Country Report Turkey, Geneva.
  • World Health Organization, WHO, (2017). Food safety Key facts. Available online: http://www.who.int/news-room/fact-sheets/detail/food-safety Accessed on 21 October 2020

The Effect of Food Safety and Hygiene Education on The Knowledge Levels of Tourism Students in Turkey

Year 2021, Volume: 5 Issue: 3, 505 - 521, 30.10.2021
https://doi.org/10.32958/gastoria.906837

Abstract

This study aims to reveal the effect of food safety and hygiene lesson on the food safety knowledge level of the students studying in the tourism management department. The lesson has included hygiene, sanitation and food safety concepts, hygiene and sanitation in tourism businesses, personal hygiene, microbiological, physical and chemical degradation of foods, food safety systems. Questionnaire consisting of a total of forty questions on food and foodborne diseases, personnel hygiene, kitchen and equipment, contamination, temperature control, and food preservation was used as a data collection tool. The study was administered to tourism management and hospitality undergraduate students studying in Turkey. Students had the lowest range of food safety knowledge about temperature control and food preservation (20.6%-89.2%) on temperature control and food preservation before the food safety and hygiene lesson. In other groups, students showed a level of knowledge in the average 86.5%-92.8% range. The lesson showed a significant difference in all parts regarding the level of food safety knowledge. When evaluated in general, the present study showed that with a lesson like food safety and hygiene, deficiencies in food safety information can be overcome.

References

  • Al-Shabib, N. A., Husain, F. M., & Khan, J. M., (2017). Study on food safety concerns, knowledge and practices among university students in Saudi Arabia. Food Control, 73, 202–208.
  • Artık, N., Şanlıer, N., & Sezgin, A.C., (2017). Gıda güvenliği ve gıda mevzuatı (1. Baskı). Ankara: Detay Yayıncılık. ISBN: 978-605-9440-88-2.
  • Baş, M., Ersun, A. Ş., & Kıvanç, G., (2006). The evaluation of food hygiene knowledge, attitudes, and practices of food handlers' in food businesses in Turkey. Food Control, 17(4), 317e322.
  • Centers for Disease Control and Prevention, CDC, (2017). Surveillance for foodborne disease outbreaks, United States, 2017: Annual report. Atlanta, Georgia: U.S. Department of Health and Human Services. Available online: https://www.cdc.gov/fdoss/pdf/2017_FoodBorneOutbreaks_508.pdf Accessed on 22 October 2020.
  • Clayton, M. L., Clegg Smith, K., Neff, R. A., Pollack, K. M., & Ensminger, M., (2015). Listening to food workers: Factors that impact proper health and hygiene practice in food service. International Journal of Occupational and Environmental Health, 21(4), 314–327.
  • Council of Higher Education, (2020). Higher Education Information Management System. Available online: https://istatistik.yok.gov.tr/ Accessed on 10 October 2020.
  • Çebi, K., Özyürek, S., & Türkyılmaz, D. (2018). Süt ve süt ürünleri tüketiminde tüketici tercihlrini etkileyen faktörler: Erzincan ili Örneği. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, 28(1), 70-77.
  • European Food Safety Authority and European Centre for Disease Prevention and Control (EFSA and ECDC), (2019). The European Union One Health. 2018 Zoonoses Report. Available online: https://www.ecdc.europa.eu/sites/default/files/documents/zoonoses-EU-one-health-2018-report.pdf Accessed on 21 October 2020.
  • Fraser, A. M., & Miller, C., (2014). Educating for Food Safety. In: R. Bhat, & V. M. Gómez-López (Eds.), Practical Food Safety: Contemporary Issues and Future Directions (pp. 31–48). Wiley-Blackwell.
  • Giritlioğlu, I., Batman, O., & Tetik, N., (2011). The knowledge and practice of food safety and hygiene of cookery students in Turkey. Food Control, 22, 838-842.
  • Gould, H. L., Rosenbulum, I., Nıcholas, D., Phan, Q., & Jones, T. F., (2013). Contributing Factors in Restaurant-Associated Foodborne Disease Outbreaks, FoodNet Sites, 2006 and 2007. Journal of Food Protection, 76 (11), 1824–1828.
  • Hassan, H. F., & Dimassi, H., (2014). Food safety and handling knowledge and practices of Lebanese university students. Food Control, 40, 127–133.
  • Hertzman, J. L., Kitterlin, M., Farrish, J., & Stefanelli, J., (2011). The effect of food safety education and work experience on knowledge, attitudes, and practices of university students. Journal of Hospitality & Tourism Education, 23(1), 18-27.
  • Jackson-Davis, A., Olsen, S., Chapman, B., Raymond, B., & Chaifetz, A., (2015). Approaches to Food Safety Education Among Critical Groups. In: S. C. Ricke, J. R., Donaldson, & C. A., Philips (Eds.), Food Safety Emerging Issues, Technologies and Systems (pp. 347–364). London: Academic Press.
  • Lange, M., (2017). Food safety learning in home and consumer studies: teachers' and students' perspectives. Uppsala University, Doctoral Thesis. Uppsala.
  • Luo, X., Xu, X., Chen, H., Bai, R., Zhang, Y., Hou, X., Zhang, F., Zhang, Y., Sharma, M., Zenga, H., & Zhao, Y., (2019). Food safety related knowledge, attitudes, and practices (KAP) among the students from nursing, education and medical college in Chongqing, China. Food Control, 95, 181–188.
  • Marklinder, I., Ahlgren, R., Blücher, A., Ehn Börjesson, S. M., Hellkvist, F., Moazzami, M., Schelin, J., Zetterström, E., ESkhult, G., & Danielsson-Tham, M. L., (2020). Food safety knowledge, sources thereof and self-reported behaviour among university students in Sweden. Food Control, 107130.
  • Mert, İ., Artık, N., Dellal, G., & Şireli, U.T. (2020). Süt kalitesi ve süt-sağlık ilişkisi. Ulusal Süt Konseyi. Available online: https://ulusalsutkonseyi.org.tr/wp-content/uploads/sut_kalitesi_A5_bask__.pdf
  • Ozilgen, S., (2011). Food safety education makes the difference: Food safety perceptions, knowledge, attitudes and practices among Turkish university students. Journal of Consumer Protection and Food Safety, 6, 25–34.
  • Sanlıer, N., Cömert, M., & Durlu-Özkaya, F., (2010). Hygiene perception conditions of hotel kitchen staff in Ankara, Turkey. Food Science and Technology Research, 30, 415-431.
  • Sanlıer, N., Sormaz, Ü., & Güneş, E., (2020). The effect of food safety education on food safety knowledge, attitudes, behaviors of individuals who work in food and beverage departments in Turkey. International Journal of Gastronomy and Food Science, 22, 100259.
  • Scheule, B., (2000). Food safety educational goals for dietetics and hospitality students. Journal of the American Dietetic Association, 100(8), 919-927.
  • Shapiro, R., Ackers, M. L., Lance, S., Rabbani, M., Schaefer, L., Daugherty, J., Thelen, C., & Swerdlow, D., (1999). Salmonella Thompson associated with improper handling of roast beef at a restaurant in Sioux Falls, South Dakota. Journal of Food Protection, 62(2), 118-22.
  • 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.
  • Stratev, D., Odeyemi, O. A., Pavlov, A., Kyuchukova, R., Fatehi, F., & Bamidele, F. A., (2017). Food safety knowledge and hygiene practices among veterinary medicine students at Trakia University, Bulgaria. Journal of Infection and Public Health, 10(6), 778–782.
  • Tuncer, A., & Akoğlu, A., (2020). Food safety knowledge of food handlers working in hotel kitchens in Turkey. Food and Health, 6(2), 77-89.
  • Ünlüönen, K., & Cömert, M., (2013). Otel işletmeleri mutfak çalışanlarının personel hijyeni bilgi düzeylerinin belirlenmesi, Journal of Tourism and Gastronomy Studies, 3-12.
  • World Health Organization, WHO, (2004). Surveillance programmed for control of food borne infections and toxications in Europe. 8th Report 1999-2000, Country Report Turkey, Geneva.
  • World Health Organization, WHO, (2017). Food safety Key facts. Available online: http://www.who.int/news-room/fact-sheets/detail/food-safety Accessed on 21 October 2020
There are 29 citations in total.

Details

Primary Language English
Subjects Tourism (Other)
Journal Section Articles
Authors

Öznur Cumhur 0000-0003-4486-2959

Publication Date October 30, 2021
Submission Date March 30, 2021
Acceptance Date September 8, 2021
Published in Issue Year 2021 Volume: 5 Issue: 3

Cite

APA Cumhur, Ö. (2021). The Effect of Food Safety and Hygiene Education on The Knowledge Levels of Tourism Students in Turkey. Gastroia: Journal of Gastronomy And Travel Research, 5(3), 505-521. https://doi.org/10.32958/gastoria.906837