Structural modeling of the relationship among food safety knowledge, attitude and behavior of hotel staff in Turkey

Baser, Furkan; Türe, Hasan; Abubakirova, Aktolkin; Şanlıer, Nevin; Çil, Burhan Çil Burhan

doi:10.1016/j.foodcont.2016.08.032

Cited by 68 publications

(79 citation statements)

References 33 publications

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“…Insert Tables 4 and 5 here EFA was applied in factor analysis to extract the items for knowledge, attitude and practices. The score of > 0.40 is used to select items (Baser et al 2017). A total of one item each from attitude and practices were removed.…”

Section: Resultsmentioning

confidence: 99%

“…A number of food safety knowledge, attitudes and practices (KAP) of food handlers' studies had been carried out in developing countries (Zanin, da Cunha, de Rosso, Capriles, & Stedefeldt, 2017) including Malaysia (Abdul Mutalib et al, 2012;Abdullah Sani & Siow, 2014;Siow & Abdullah Sani, 2011;Tan, Bakar, Karim, Lee, & Mahyuddin, 2013). Structural equation modelling is used as a confirmatory technique to determine model validity and had been used in a number of food safety studies (Baser, Ture, Abubakirova, Sanlier, & Cil, 2017;Chen, 2017;Lagerkvist & Okello, 2016;Lim, Chye, Sulaiman, Mohd Suki, & Lee, 2016), HACCP practices (Ko, 2013), eliminating pesticide residues (Wang, Tao, Yang, Chu, & Lam, 2017) and checking expiry dates (Shah & Hall-Phillips, 2017). There is currently lack of food allergen KAP studies among consumers that utilise the SEM technique.…”

Section: Introductionmentioning

confidence: 99%

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Structural modelling of food allergen knowledge, attitude and practices among consumers in Malaysia

Soon

2018

Food Research International

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The aim of this study was to assess food allergen knowledge, attitude and self-reported practices among consumers in Malaysia. An online survey was conducted and data were analysed using descriptive statistics and exploratory factor analysis. A model linking food allergen knowledge and attitude and their direct effects on practices were confirmed using structural equation modelling (SEM). Consumers demonstrated moderate food allergen knowledge in this study but scored highly in their attitude towards food allergens. Although participants scored moderately in food allergen knowledge, this does not necessarily translate into practices. There is a possibility that an increase in food allergen knowledge can increase optimistic bias or a sense of over-confidence to manage allergen risks. Consumers' attitude towards food allergens has a positive and significant influence on practices. A positive attitude represents personal beliefs and reflects the level of motivation and care required to manage food allergens effectively. There was insignificant relationship between food allergen knowledge and attitude. This demonstrates a need to tailor targeted risk communication and learning strategies to influence consumers' practices.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Structural modelling of food allergen knowledge, attitude and practices among consumers in Malaysia

Soon

2018

Food Research International

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“…Hence, food safety, hygiene, and sanitation are the most critical issues need to be considered by hotel management. If the importance that required is not given to those issues during the preparation and service of the food, it might cause to the health threat for both personnel and customers (Baser et al, 2017). Bolton et al (2008) stated that the food preparation personnel, and also customers may seriously be affected by the improper hygienic conditions in the hotel kitchens.…”

Section: Introductionmentioning

confidence: 99%

“…Bolton et al (2008) stated that the food preparation personnel, and also customers may seriously be affected by the improper hygienic conditions in the hotel kitchens. In Turkey, there were some regional studies had been made for the evaluation of the food safety knowledge of food handlers working in hotel kitchens (Baş et al, 2006;Sanlier et al, 2010;Baser et al, 2017). However, there is no comprehensive study that includes the whole country.…”

Section: Introductionmentioning

confidence: 99%

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

Tuncer¹,

Akoğlu²

2020

Food Health

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This study was aimed to examine the food safety knowledge of food handlers in hotels' kitchen, to determine existing knowledge gaps in food safety, and to examine relationship between food safety knowledge and some sample characteristics such as gender, age, education level, professional experience, and past attendance to food safety training course. A total of 378 food handlers working in hotel kitchens, located at six different cities in Turkey, participated in the cross-sectional study. The food safety knowledge score of participants was average with 53.70%. Knowledge scores related the different food safety aspects including personal hygiene (53.60%), food hygiene (53.91%), cross contamination (61.13%), health problems that would affect food safety (52.14%), symptoms of foodborne illnesses (52.00%), HACCP (51.00%) and food allergy (50.89%) were found average level. The most striking result of this study is that although the number of employees receiving food safety training is considerably high (82.3%), the food safety knowledge score was found less than expected. When viewed from this aspect, this work is remarkable about examining into content and adequacy of food safety training in Turkey.

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“…A study in the USA suggested that improper food handling practices contributed to approximately 97% of foodborne illnesses in food-service establishments and homes [4]. In a contrasting research Among the Population of Quetta, Pakistan conducted by Baser and colleagues [12] determined food safety knowledge among hotel stuff in Turkey concluded that food safety knowledge is not correlated with food safety behavior. Thus, proper training sessions to educate the hotel workers can ensure food safety.…”

Section: Safety Knowledgementioning

confidence: 99%

Assessing Awareness, Attitude, and Practice of Food Safety Among the Population of Quetta, Pakistan

Munir¹,

Ali²

2019

ABB

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Foodborne diseases are increasing at an alarming rate in Pakistan. An increase in gastrointestinal disorder outbreaks has demanded implementation of hygiene and quality practices. Food can initiate epidemics and serves as a growth substrate for bacterial and other food poisoning agents. This study evaluates knowledge, attitudes, and practices among food handlers in maintaining food hygiene in Quetta city. A questionnaire-based survey was conducted to highlight gaps in food safety knowledge among the population. Survey results reveal the need for consumer education regarding safe food handling practices. Respondents belonging to every sphere of life participated in this survey. Food safety knowledge, practices, and attitudes of food handlers indicate that food-handling problems are needed to be addressed. Our research showed that respondents were aware of hygienic practices before preparing and eating food. However, more than half of the respondents were unaware that Salmonella typhi is a foodborne pathogen. We found 74% of the male and 26% female food handlers were unaware of proper hygienic practices. More than 65% of respondents had poorly developed sewage system which floods during rainy seasons causing a rise in these diseases. Our survey revealed the need for consumer education regarding safe food handling practices from purchasing food to dealing with home. Unhygienic food preparation standards, unavailability of clean water as major factors of food poisoning in third world countries. Microbiologists should take the load to ensure proper knowledge about food pathogens. Continuous education and training can strengthen food handler's knowledge in required areas.

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Structural modeling of the relationship among food safety knowledge, attitude and behavior of hotel staff in Turkey

Cited by 68 publications

References 33 publications

Structural modelling of food allergen knowledge, attitude and practices among consumers in Malaysia

Structural modelling of food allergen knowledge, attitude and practices among consumers in Malaysia

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

Assessing Awareness, Attitude, and Practice of Food Safety Among the Population of Quetta, Pakistan

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