HYGIENE PERCEPTION: CONDITION OF HOTEL KITCHEN STAFFS IN ANKARA, TURKEY

Abstract

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 APPLICATIONSEach 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.