selcuk j agr food sci Selcuk Journal of Agriculture and Food Sciences 2458-8377 2458-8377 Selçuk Üniversitesi 10.15316/selcukjafsci.1654099 Food Packaging, Preservation and Processing Gıda Ambalajlama, Saklama ve İşleme Hastane Yemek Hizmetlerinde Gıda Çalışanlarının Bilgi-Davranış Dönüşümünde Gıda Güvenliği Tutumlarının Aracı Rolü A Study on the Mediating Role of Food Safety Attitudes in the Transformation of Food Handlers' Knowledge into Behaviors in Hospital Food Service https://orcid.org/0000-0001-9724-2628 Sevim Sümeyra ANKARA MEDİPOL ÜNİVERSİTESİ https://orcid.org/0009-0000-3303-3077 Özler Ebru ANKARA MEDİPOL UNIVERSITY https://orcid.org/0000-0003-3350-4777 Yıldız Elif ANKARA MEDİPOL UNIVERSITY https://orcid.org/0009-0006-0532-2342 Dadak Yıldırım Elif ANKARA MEDİPOL UNIVERSITY https://orcid.org/0000-0001-9522-0564 Aksoy Şükrü Arman ANKARA MEDİPOL UNIVERSITY https://orcid.org/0000-0002-9446-9074 Sopalı Tuğba ANKARA MEDİPOL UNIVERSITY https://orcid.org/0000-0001-7231-8497 Ejder Zeynep Bengisu ANKARA MEDİPOL UNIVERSITY https://orcid.org/0000-0001-5937-0485 Şanlıer Nevin ANKARA MEDİPOL UNIVERSITY 04 28 2026 40 1 128 141 03 09 2025 02 10 2026 Copyright © 1991, Selcuk Journal of Agriculture and Food Sciences 1991 Selcuk Journal of Agriculture and Food Sciences

Amaç: Bu çalışmanın amacı, hastane yemek hizmetleri sisteminde görev yapan gıda çalışanlarının gıda güvenliği konusundaki bilgi, tutum ve davranışlarını incelemektir. Yöntem: Çalışmaya toplam 215 gıda çalışanı katılmıştır. Araştırmacılar, katılımcılara demografik veriler ile gıda güvenliği bilgi, tutum ve davranışlarını içeren bir anket uygulamıştır. Araştırmacılar katılımcıların gıda güvenliği tutumlarının bilgi düzeylerinin davranışa nasıl dönüştüğünde aracı bir rol oynayıp oynamadığını belirlemek için SPSS Process Macro 4.0'ı (Model 4) ve istatistiksel analiz için SPSS yazılımını kullanmıştır. Bulgular: Bu çalışmadaki erkek ve kadın çalışanların çoğu (%78.5 ve %66.0) üretim bölümünde çalışmaktadır (p

(1) Background: The aim of this study is to examine the food safety knowledge, attitudes, and behaviours of food handlers in hospital food service system. (2) Methods: A total of 215 food handlers participated in the study. The researchers asked the participants questions with a questionnaire including demographic data and food safety knowledge, attitudes, and behaviours. The researchers used the SPSS Process Macro 4.0 (Model 4) to determine whether participants’ food safety attitudes play a mediating role in how their knowledge levels turn into behaviour and SPSS software for statistical analysis. (3) Results: Most male and female employees in this study (78.5% and 66.0%, respectively) worked in the production department (p

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