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

BAŞER F., TÜRE H., Abubakirova A., ŞANLIER N., Cil B.

FOOD CONTROL, vol.73, pp.438-444, 2017 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 73
  • Publication Date: 2017
  • Doi Number: 10.1016/j.foodcont.2016.08.032
  • Journal Name: FOOD CONTROL
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.438-444
  • Keywords: Food safety, Hygiene, Sanitation, Hotel businesses, Structural equation modeling, HYGIENE, HANDLERS, IMPLEMENTATION, CONSUMER, VENDORS, PERCEPTION, MANAGERS, SYSTEMS, HACCP, YOUNG
  • Ankara Haci Bayram Veli University Affiliated: Yes


The aim of this study is to examine the food safety knowledge, attitude and behavior of staff working in hotels in Turkey, and to investigate the effects of these determinants on each other. For this purpose, a survey is performed with 498 staff who work for different positions in the hotel. The collected data is analyzed by using descriptive statistics and structural equation modeling. As a result, it is determined that food safety knowledge has not a significant influence on food safety behavior. However, there is a high correlation between food safety attitude and behavior, and a medium correlation between food safety knowledge and attitude. As a consequence, training, profession and experience of the staff are very important factors to be paid attention for ensuring food safety in enterprises. Thus, it is necessary to determine the training needs of the staff, and to provide training and seminars taking into account the position of each staff in the hotel. (C) 2016 Elsevier Ltd. All rights reserved.