The relationship among food safety knowledge, attitudes and self-reported HACCP practices in restaurant employees

Risk perception by food handlers in the tourism sector

“…In the present study, the lower percentages of respondents per- , catering 7,38 , institutions 10,32,33,35 , hotels 8,13 and consumers 34 . This fact denotes the need for continuous training in hygiene in the handling of foods for agents involved in the sector, and for public organs and sanitary authorities to offer actions involving education and awareness aimed at the preparation and consumption of safe foods, as a form of support to companies and consumers 50,51 .…”

“…These companies have difficulties in developing food security directed programs due to deficiencies in financial, human and infrastructure resources 7,8 and such conditions give rise to problems related to inadequate sanitation practices. Studies…”

“…show that food poisoning outbreaks are associated with unsatisfactory knowledge of food handlers concerning adequate hygiene practices 7,9,10,11,12 in the food services of hotels 8,13 and in the tourism sector in general 14,15 .…”

A structural modeling on food safety knowledge, attitude, and behaviour among Bum Bum Island community of Semporna, Sabah

“…H1: Food safety knowledge directly affects the changes in food safety behaviour H2: Food safety attitude directly affects the changes in food safety behaviour H3: Food safety knowledge and food safety attitude are correlated with each others Available literature showed that Structural Equation Modelling (SEM) attempt had been used in food safety area particularly in accessing necessity of HACCP practices (Kafetzopoulos & Gotzamani, 2014;Kafetzopoulos, Psomas, & Kafetzopoulos, 2013;Ko, 2013) and food service area (Lee, Almanza, Jang, Nleson, & Ghiselli, 2013). To our best knowledge, no attempt has been reported so far in using SEM to assess the relationship among food safety knowledge, attitude and behaviour among household food preparers.…”

Turizme Hizmet Sunan Pastane İşletmelerinde Çalışan Dondurma Üretim Personelinin Hijyen Ve Gıda Güvenliğine İlişkin Bilgi Ve Uygulama Düzeyi Üzerine Bir Araştırma-A Research On Knowledge And Practıce Levels About Food Safety And Hygiene Of Employees In

“…güvenliğine ilişkin bilgi düzeyinin yüksek seviyede olduğu tespit edilmiştir. Bununla birlikte, ilgili yazında farklı ülkelerde yapılan diğer araştırmalarda da çeşitli yiyecek içecek işletmelerinde çalışan personelin hijyen ve gıda güvenliğine ilişkin bilgi düzeyinin yüksek seviyede olduğu ortaya konulmuştur (Ko, 2013;Nigusse ve Kumie, 2012;Osaili vd., 2013;Rosnani vd., 2014;Sani ve Siow, 2014;Siau vd., 2015). Öte yandan elde edilen bu bulgunun, ilgili yazında farklı yiyecek içecek işletmelerinde çalışan çeşitli personel grupları üzerinde yapılan önceki araştırmaların bulgularıyla farklılık gösterdiği de görülmektedir (Baş vd., 2006;Jianu ve Chiş, 2012;Walker vd., 2003).…”