The effect of food safety education on food safety knowledge, attitudes, behaviors of individuals who work in food and beverage departments in Turkey

Basit Öğe Kaydı
dc.contributor.authorSanli, Nevin
dc.contributor.authorSormaz, Umit
dc.contributor.authorGunes, Eda
dc.date.accessioned2024-02-23T14:03:10Z
dc.date.available2024-02-23T14:03:10Z
dc.date.issued2020
dc.departmentNEÜen_US
dc.description.abstractThe current study was conducted to compare the effects of the training models implemented to enhance food safety knowledge, attitude, and habits of food handlers operating in food, and beverage departments in the tourism industry in Turkey. The staff working in food and beverage departments in hotels and restaurants was selected as a sample to determine how food safety and hygiene training provided at different periods through different techniques have impacts on knowledge, attitude and, behavior. The target group is composed of the staff working in the food and beverage departments of hotels and restaurants in the tourism industry. Between the period September 2018 and December 2019, long-term and shortterm training was given to 1150 personnel and the memorability of the training content was checked during controls. Research data were collected by the researchers with face-to-face interviews through a questionnaire form. Data analysis was carried out by using the SPSS 15.0 statistical package (SPSS Inc., Chicago, IL, USA). As a result of the study, it was concluded that long-term training stimulated a positive change in food safety and, hygiene knowledge, attitude, and practices (p < 0.001), and the permanence was verified during controls. Even though short-term training also had a positive changes in food safety and hygiene knowledge, attitude, and practices (p < 0.001), no significant difference was observed and the permanence could not be verified during controls (p > 0.001). Due to the findings of the study, it is recommended to provide the staff working in food and beverage departments of hotels and restaurants with food safety and hygiene training, and to compose a long-term training model to ensure the transformation of food safety and hygiene knowledge to be reflected in attitudes and habits.en_US
dc.identifier.doi10.1016/j.ijgfs.2020.100259
dc.identifier.issn1878-450X
dc.identifier.issn1878-4518
dc.identifier.scopus2-s2.0-85090889341en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.ijgfs.2020.100259
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11993
dc.identifier.volume22en_US
dc.identifier.wosWOS:000601297500011en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofInternational Journal Of Gastronomy And Food Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFood Safetyen_US
dc.subjectHotels And Restaurantsen_US
dc.subjectFood And Beverage Departmenten_US
dc.subjectKnowledgeen_US
dc.subjectAttitudesen_US
dc.subjectBehaviorsen_US
dc.titleThe effect of food safety education on food safety knowledge, attitudes, behaviors of individuals who work in food and beverage departments in Turkeyen_US
dc.typeArticleen_US

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