Hygiene Perception: Condition of Hotel Kitchen Staffs in Ankara, Turkey

Abstract

The study, which analyzed knowledge levels of the staff who work in food and beverage departments of hotels in Turkey about food safety, was carried out in December 2007–March 2008. Researchers applied face to face survey to 522 employees of seven hotels. The difference has been found meaningful statistically between kitchen and kitchenware hygiene, employee hygiene, food hygiene and general hygiene knowledge points and their education status and occupations in the result of the study (P < 0.05). On the other hand, a meaningful relationship has not been found statistically between food safety knowledge levels of the staff and their age ranges (P > 0.05). First, it is required to pay attention to the determining of the training needs of employees working for the enterprise, and to make a point of applying necessary training and seminars concerning the staff in each degree by making a training program. It has been determined that training, occupation and experience of the staff are so important in order to provide food safety in enterprises. PRACTICAL APPLICATIONS Each year, millions of people worldwide suffer from foodborne diseases and illnesses. Therefore, food‐related infection is an important health problem in many countries. This study analyzed the knowledge levels of employees who work in the food and beverage departments. It has been found that there is a need to develop a state policy regarding education to be given to consumers and employees about food safety knowledge and practices. Education should be repeated with specific intervals to ensure that learnt information is turned into attitudes and behaviors; and procedures and processes should be controlled regularly.

Perceived Risk of Foodborne Disease by School Food Handlers and Principals: The Influence of Frequent Training

“…However, Sanlier et al (2010) found that Turkish hotel food handlers who were university graduates had higher hygiene knowledge than nongraduates. No study was found with school food handlers and the relationship between educational level and food safety knowledge.…”

“…However, Sanlier et al . (2010) found that Turkish hotel food handlers who were university graduates had higher hygiene knowledge than nongraduates.…”

Training of Food Handlers in a Hotel: Tool for Promotion of the Food Safety

“…In fact, the evaluation performed immediately after the end of the third module showed that all participants obtained 100% correct responses, indicating an immediate acquisition of the content, which may be related to the educational level of employees, as it is nearly related to attitudes and knowledge of hygienic practices (Sanlier et al 2010). Additionally, it has been recommended that short-period trainings focused on the participants' needs (Medeiros et al 2011).…”

The impact of compulsory hygiene training given to employees working in the sector of food and beverages services on their hygiene-related habits, behaviours and knowledge<p>Zorunlu hijyen eğitiminin yiyecek içecek hizmetleri personelinde hijyen alışkanlıklarına, davranışlarına ve bilgi düzeylerine etkisi

“…Prior to and after the study, the participants were applied questionnaires proved to be valid and reliable being used in previous studies and consisting of 4 sections and 23 questions, to detect their demographic features, the characteristics of their workplaces, their hygiene-related habits and behaviors, using the face-to-face interview technique (Şanlıer, 2009;Memiş, 2009;Şanlıer et al, 2010).…”