Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD SAFETY, cilt.30, sa.2, ss.415-431, 2010 (SCI-Expanded)
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.