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Journals / Food and Health / 2021 / Cilt: 7 - Sayı: 3

Food safety knowledge levels of gastronomy/culinary arts students and food workers in Southern Turkey

Mevhibe TERKURAN
Pages
203–215
Publication Date
2022-10-19
DOI
—
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AI Summary & Key Takeaways

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

The overall knowledge scores of food workers and the students were 89.33% and 78.89% respectively,and food workers have more scores in all sections (p0.05).

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This research was aimed to analyze the food safety knowledge levels between gastronomy and culinary arts students and food workers in the Çukurova Region of Turkey.
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Key Findings & Data:A total of 155 participants (80 students, 75 food workers) have participated in this cross-sectional study.
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Conclusion & Impact:The overall knowledge scores of food workers and the students were 89.33% and 78.89% respectively,and food workers have more scores in all sections (p0.05).
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

This research was aimed to analyze the food safety knowledge levels between gastronomy and culinary arts students and food workers in the Çukurova Region of Turkey. A total of 155 participants (80 students, 75 food workers) have participated in this cross-sectional study. The overall knowledge scores of food workers and the students were 89.33% and 78.89% respectively,and food workers have more scores in all sections (p0.05). A positive correlation was found between gender, education status, hygiene certification, and frequency of receiving hygiene education; but no correlation was found between working in any food business, graduated high schools, and age of the students (p>0.05). More knowledge gaps of both groups have been found about time-temperature control, holding/storage temperature, and cross-contamination. Finally, it is important to measure the reflection of the hygiene training on practices and to make it regular in ensuring food safety.

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Cite This Article

TERKURAN, M. (2022). Food safety knowledge levels of gastronomy/culinary arts students and food workers in Southern Turkey. Food and Health, Cilt: 7 - Sayı: 3, 203–215. https://ajindex.com/articles/517876

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