Approaches to Food Safety Education Among Critical Groups

Jackson-Davis, Armitra; Olsen, Sherrlyn S.; Chapman, Benjamin; Raymond, Benjamin; Chaifetz, Ashley

doi:10.1016/b978-0-12-800245-2.00017-4

Cited by 1 publication

(1 citation statement)

References 30 publications

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“…Food safety education should be related to applications for the field, be appropriate to the type and conditions of the activity and include current food safety problems in its content. It is emphasized that while giving food safety training to individuals, it is necessary to provide specific information and strong arguments that meet their needs by considering the restrictive factors in the relevant field (Fraser and Miller, 2014;Jackson-Davis, Olsen, Chapman, Raymond and Chaifetz, 2015). It is necessary not only to focus on theoretical elements but also to include reflective examples to improve knowledge for effective food safety education (Lange, 2017).…”

Section: Conceptual Frameworkmentioning

confidence: 99%

The Effect of Food Safety and Hygiene Education on The Knowledge Levels of Tourism Students in Turkey

Cumhur

2021

Gastroia: Journal of Gastronomy and Travel Research

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This study aims to reveal the effect of food safety and hygiene lesson on the food safety knowledge level of the students studying in the tourism management department. The lesson has included hygiene, sanitation and food safety concepts, hygiene and sanitation in tourism businesses, personal hygiene, microbiological, physical and chemical degradation of foods, food safety systems. Questionnaire consisting of a total of forty questions on food and foodborne diseases, personnel hygiene, kitchen and equipment, contamination, temperature control, and food preservation was used as a data collection tool. The study was administered to tourism management and hospitality undergraduate students studying in Bilecik Seyh Edabali University. Students had the lowest range of food safety knowledge about temperature control and food preservation (20.6%-89.2%) on temperature control and food preservation before the food safety and hygiene lesson. In other groups, students showed a level of knowledge in the average 86.5%-92.8% range. The lesson showed a significant difference in all parts regarding the level of food safety knowledge. Overall, the current study has shown that gaps in food safety knowledge can be overcome with food safety and hygiene lesson.

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Section: Conceptual Frameworkmentioning

confidence: 99%

The Effect of Food Safety and Hygiene Education on The Knowledge Levels of Tourism Students in Turkey

Cumhur

2021

Gastroia: Journal of Gastronomy and Travel Research

View full text Add to dashboard Cite

show abstract

Approaches to Food Safety Education Among Critical Groups

Cited by 1 publication

References 30 publications

The Effect of Food Safety and Hygiene Education on The Knowledge Levels of Tourism Students in Turkey

The Effect of Food Safety and Hygiene Education on The Knowledge Levels of Tourism Students in Turkey

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