@article{article_1858521, title={Knowledge and practices of students receiving cooking education about food safety:The example of Istanbul province}, journal={Anadolu Bil Meslek Yüksekokulu Dergisi}, volume={21}, pages={129–149}, year={2026}, url={https://izlik.org/JA62SG89JY}, author={Mutlu, Hayrettin and Tokay, Murat Mutlu and Ercan Karakaya, Zeynep}, keywords={besin güvenliği, besin hijyeni, aşçılık, besin güvenliği bilgisi, halk sağlığı}, abstract={<p>Abstract Nutrition is the most basic need for a healthy life. Healthy consumption of food depends on ensuring food safety. Food safety encompasses the processes that protect food from physical, biological, and chemical hazards, and prevent it from losing its nutritional value throughout all stages, from production to the table. In this cross-sectional study, a face-to-face survey method was employed, conducted among 348 students (male: 183, female: 165) who received culinary education at three different tourism and hotel management high schools in Istanbul. The total knowledge level about food safety was found to be higher in female students (14.55±3.44) than in male students (13.57±3.55) (p < <0.05). The total food safety knowledge level scores for the classes were 13.37 ± 3.5, 14.64 ± 3.6, and 14.22 ± 3.7 in the 10th, 11th, and 12th grades, respectively. A significant increase was detected with the increase in educational duration (p < 0.05).The results indicate the need to expand and ensure the continuity of food safety education. In conclusion, the findings demonstrate that food safety education is a crucial tool in supporting access to healthy and safe food. </p>}, number={73}, organization={bu araştırma için herhangi bir destek almamıştır}