Food safety knowledge of food handlers working in hotel kitchens in Turkey

Tuncer, Taner; Akoğlu, Aylin

doi:10.3153/fh20009

Cited by 13 publications

(8 citation statements)

References 32 publications

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“…In the food and beverage sector, food safety is always at the forefront of issues to be considered, not only during this outbreak. Food safety is a critical issue for the commercial success of food and beverage businesses ( Tuncer and Akoğlu, 2020 ). Some studies designed to assess knowledge and attitudes about food safety, food and beverage employees previously been conducted in Turkey ( Baş et al, 2006 ; Şanlıer et al, 2010 ; Başer et al, 2017 ).…”

Section: Findings and Discussionmentioning

confidence: 99%

The future of the chef occupation and the food and beverage sector after the COVID-19 outbreak: Opinions of Turkish chefs

Bucak

Yi̇ği̇t

2021

International Journal of Hospitality Management

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Highlights The findings from this data analysis reveal three main categories: general opinions after the COVID-19 outbreak, changes that could occur in the food and beverage sector after COVID-19, and thoughts for the future of the chef occupation after COVID-19. First, most of chefs look to the future, after the COVID-19 outbreak, from a pessimistic perspective. As can be understood from the answers given by the chefs; the biggest change in their occupation is the loss of motivation. Based on the answers given by the chefs it is clear that chefs would like to change the all-inclusive and open buffet system in Turkey after the COVID-19 outbreak. Chefs emphasize that employees who do not have a certificate after COVID-19 should not work in the sector. It is clear that from the statements of chefs the COVID-19 outbreak forced to chefs financially and morally. Therefore, chefs frequently stated that employees working in the tourism sector should have an occupation law.

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Section: Findings and Discussionmentioning

confidence: 99%

The future of the chef occupation and the food and beverage sector after the COVID-19 outbreak: Opinions of Turkish chefs

Bucak

Yi̇ği̇t

2021

International Journal of Hospitality Management

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“…Therefore, while food safety, hygiene, and sanitation are among the most critical issues that employees in the tourism sector should know and pay attention to; risky food safety behaviour is emerging as a major problem in the tourism industry. In studies of food safety knowledge, attitudes, and practices for employees in the hotel kitchens and food and beverage departments in Turkey it is often highlighted shortcomings in this matter and the adequacy and effectiveness of the food safety training have been questioned (Sanlıer et al, 2010;Sanlıer et al, 2020;Tuncer and Akoğlu, 2020). 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.…”

Section: Conceptual Frameworkmentioning

confidence: 99%

“…In order to prevent foodborne diseases at these points, managers and employees should have knowledge about food safety and hygiene in the food and beverage department and pay attention to the creation of hygienic conditions. In the literature, there are many studies on the knowledge, attitudes and practices of those working in food and beverage departments and hotel kitchens (Baş, Ersun and Kıvanç, 2006;Başer, Abubakirova, Şanlıer and Çil, 2016;Sanlıer, Cömert and Durlu-Özkaya, 2010;Sanlıer, Sormaz and Güneş, 2020;Smigic et al, 2016;Tuncer and Akoğlu, 2020;Ünlüönen and Cömert, 2013) and university students studying in the field of health and food (Ertopcu, Avcıkurt, and Çetinkaya, 2019;Giritlioğlu, Batman and Tetik, 2011;Hertzman, Kitterlin, Farrish and Stefanelli, 2011;Luo et al, 2019;Marklinder et al, 2020;Ozilgen, 2010;Stratev et al, 2017). However, there is no comprehensive study on food safety and hygiene education of tourism management students, especially in connection with the tourism sector.…”

Section: Introductionmentioning

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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“…The expediency of developing specialized programs for the preparation of each HACCP group is proved, for example, in works [4,13,14]. Therefore, when developing educational components of educational (educational and professional) programs for the preparation of potential participants in HACCP groups for catering units at preschool educational institutions, it is advisable to plan that at least one participant should have more relevant competencies than is customary in the practice of creating HACCP groups at large and medium-sized capacities.…”

Section: Functions Of Haccp Group Members and Qualificationsmentioning

confidence: 99%

Peculiarities of preparation of the HACCP group members of catering units of preschool educational institutions

Zhukov

Zorya

Shelukhina

et al. 2021

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The object of research: specific differences in the functioning of HACCP groups of catering units of preschool educational institutions, which determine the potential directions of training the personnel of such groups. Investigated problem: training activities for HACCP teams and conformity assessment are guided by the practice of voluntary implementation and certification of food safety management systems. Although the introduction of permanent procedures based on the principles of the HACCP system at the facilities is a mandatory requirement, the current legislation does not provide for the certification of such procedures. Therefore, the adopted schemes for training specialists for food safety management systems require revision in order to harmonize with the national specifics of the implementation of HACCP procedures in the catering units of preschool education institutions. Main scientific results: conclusions are drawn that can help maximize the success of the preparation of the HACCP group members for the catering units of preschool educational institutions: Training of personnel for HACCP groups can be carried out by obtaining formal education with the help of existing educational programs after the implementation of appropriate educational components into them. When developing educational components for training potential participants in HACCP groups, it is advisable to take into account that at least one participant must have more relevant competencies than is customary in the practice of creating HACCP groups at large and medium capacities. The expected learning outcomes of the HACCP team members should provide opportunities for younger HACCP team members to feel confident that they are not “challenging their older colleagues” but providing valid explanations and evidence. The field of practical application of the research results: the results obtained give an idea of the peculiarities of the functioning of the HACCP groups of the catering units of preschool education institutions. The established circumstances made it possible to identify the specific features of personnel training for participation in the HACCP group. Such information is useful for officials who make a decision to create a HACCP group in the catering unit of a preschool education institution, recruit it and develop a training program for its participants. Innovative technological product: approaches to the development of educational components of educational programs for training personnel of HACCP groups for the catering units of preschool education institutions, taking into account the investigated features of the functioning of such groups. Scope of application of the innovative technological product: the established potential directions and restrictions in the training of personnel for participation in the HACCP group are relevant, understandable and aimed at officials who make the decision to create a HACCP group for the catering units of preschool education institutions, its staffing and the development of a training program for participants in this group.

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Food safety knowledge of food handlers working in hotel kitchens in Turkey

Cited by 13 publications

References 32 publications

The future of the chef occupation and the food and beverage sector after the COVID-19 outbreak: Opinions of Turkish chefs

The future of the chef occupation and the food and beverage sector after the COVID-19 outbreak: Opinions of Turkish chefs

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

Peculiarities of preparation of the HACCP group members of catering units of preschool educational institutions

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