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Journals / Food and Health / 2018 / Cilt: 4 - Sayı: 4

WHAT DO THEY KNOW ABOUT FOOD SAFETY? A QUESTIONNAIRE SURVEY ON FOOD SAFETY KNOWLEDGE OF KITCHEN EMPLOYEES IN ISTANBUL

Beyza Hatice ULUSOY
Nurdan ÇOLAKOĞLU
Pages
283–292
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Also, knowledge of the food handlers was significantly different according to the job position and to the duration of the food handler in a food establishment.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Lack of hygiene knowledge and perception of food handlers, play a big role in outbreaks.
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Key Findings & Data:The survey was conducted involving 400 kitchen employees working in 22 kitchens in Istanbul.
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Conclusion & Impact:Also, knowledge of the food handlers was significantly different according to the job position and to the duration of the food handler in a food establishment.
🔬Design:Survey & Empirical Study
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Özet

Lack of hygiene knowledge and perception of food handlers, play a big role in outbreaks. The purpose of this study was to evaluate knowledge and awareness of food handlers with regard to food safety in Istanbul. The survey was conducted involving 400 kitchen employees working in 22 kitchens in Istanbul. The findings have been analysed with respect to gender, educational level and work experience variables in the SPSS program. According to results; 90.8% of participants know that, food hygiene means to remove the illness-causing factors in food. It was determined that the level of knowledge of food handlers did not differ according to gender. According to the hypothesis that we obtained that there is a difference according to education levels. Also, knowledge of the food handlers was significantly different according to the job position and to the duration of the food handler in a food establishment.

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Cite This Article

ULUSOY, B. H., ÇOLAKOĞLU, N. (2018). WHAT DO THEY KNOW ABOUT FOOD SAFETY? A QUESTIONNAIRE SURVEY ON FOOD SAFETY KNOWLEDGE OF KITCHEN EMPLOYEES IN ISTANBUL. Food and Health, Cilt: 4 - Sayı: 4, 283–292. https://ajindex.com/articles/164939

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